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Respite Rye 5.0

196 calories 16.7 g 12 oz
Beer Stats
Method: BIAB
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.67 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 83% (brew house)
Source: John Frank
Hop Utilization: 99.7823%
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
URL: http://www.keystonehops.com/waroftheworts2023/
Created Monday August 22nd 2022
1.060
1.010
6.6%
17.9
14.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Deer Creek - Pale Rye4 lb Pale Rye 0.00 / lb
0.00
38.6 4 37.4%
4 lb Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt 0.00 / lb
0.00
37.03 1.75 37.4%
1.60 lb Deer Creek - Dutch1.6 lb Dutch 0.00 / lb
0.00
35.9 10 15%
1 lb Weyermann - CaraRye1 lb CaraRye 0.00 / lb
0.00
33 75 9.3%
0.10 lb Weyermann - Carafa Special Type II0.1 lb Carafa Special Type II 0.00 / lb
0.00
29.9 425 0.9%
10.70 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Tettnanger0.8 oz Tettnanger Hops 0.00 / oz
0.00
Pellet 3.9 Boil 60 min 10.8 33.3%
0.40 oz Styrian Goldings0.4 oz Styrian Goldings Hops 0.00 / oz
0.00
Pellet 3 Boil 60 min 4.15 16.7%
0.80 oz Tettnanger0.8 oz Tettnanger Hops 0.00 / oz
0.00
Pellet 3.9 Boil 5 min 2.15 33.3%
0.40 oz Styrian Goldings0.4 oz Styrian Goldings Hops 0.00 / oz
0.00
Pellet 3 Boil 5 min 0.83 16.7%
2.40 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 160 °F 151 °F 60 min
1 gal Cold pour over Sparge 70 °F 70 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
0.00 / each
0.00
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 63 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 91 15 101 81 37
Mash: Boil:
3.6 g CaCl2 1.0 g
3.9 g CaSO4 1.1 g
1.4 g NaHCO3 0.0 g
Mash Chemistry and Brewing Water Calculator
 
Notes

1L yeast starter: 24hr at 70F on a stir plate, then refrigerated for 6 days before pitching.

Protein Rest: Mash in only the pale rye malt at 130F for 25min. Remove bag, bring water to mash temp, then add all other grains. Mash for 60min.

Better efficiency and lower FG than expected. Recipe adjusted to reflect results.

Fermented for two weeks, cold crashed for 24hr, bottle conditioned.

2023 War of the Worts silver medal winner, 2nd out of 18 entries for Wheat/Hybrid Beer. 42 point average.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-02-26 21:33 UTC
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