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Rye Pale Ale - 1.5 gal

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer (Emma Christensen)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Monday September 5th 2022

Original Gravity:

1.058

Final Gravity:

1.010

ABV (standard):

6.2%

IBU (tinseth):

23.8

SRM (morey):

5.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.66 lb	Briess - Brewers Malt 2-Row1.66 lb Brewers Malt 2-Row	37	1.8	47.4%
1.55 lb	Briess - Rye Malt1.55 lb Rye Malt	36.8	3.7	44.3%
0.12 lb	Briess - White Wheat Raw0.12 lb White Wheat Raw	34.5	2	3.4%
0.17 lb	Quaker - Rolled Oats0.17 lb Rolled Oats	4	1	4.9%
3.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 g	Mosaic2.5 g Mosaic Hops	Pellet	12.5	Boil	60 min	14.84	33.3%
2.50 g	Mosaic2.5 g Mosaic Hops	Pellet	12.5	Boil	20 min	8.99	33.3%
2.50 g	Mosaic2.5 g Mosaic Hops	Pellet	12.5	Boil	0 min		33.3%
7.50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7.50 g	Mosaic (Pellet) 7.5 g Mosaic (Pellet) Hops		23.83	99.9%
7.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 qt	Saccharification rest	Infusion	164 °F	152 °F	60 min
3.5 qt	dunk sparge	Batch Sparge	170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
0.70 g	Gypsum	Water Agt	Mash	0 min.
1.50 ml	Lactic acid	Water Agt	Mash	0 min.
0.50 g	Baking Soda	Water Agt	Mash	0 min.
0.15 tsp	Irish Moss	Fining	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	5.50 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 28 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1.1 oz (31.8 g) Temp: 68 °F CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

-- 5.5 qt was at the limit for mash water with 3.5 lb. grain in an 8 qt pot
-- 3.5 qt sparge water was too much for the 6 qt pot. Had to remove 1 qt to keep from overflowing when bag was lowered in.
-- Next time sparge in 2.5-qt and add 1-qt of water to wort before boil. Volumes should work out this way. Alternatively use bigger pots or mash in full volume and skip the sparge.
-- Preboil volume was about 7.5 liters (2 gallons)
-- After-boil volume (cooled) was about 5.5 liters = about 1.5 gallons = 6 quarts
-- 3 quarts lost to grain absorption (1-qt) and boil off (2-qt)
-- OG = 0.061. No additional water added.
-- FG after 7-days in primary fermentation = 0.012
-- % ABV = 6.43
-- Probably about a quart of trub left behind
-- 1.25 gallons in secondary fermenter = 12-13 bottles.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-15 22:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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