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Rye Amber Ale v2

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 6.98 gallons
Post Boil Size: 5.71 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Thursday January 4th 2024

Original Gravity:

1.055

Final Gravity:

1.011

ABV (standard):

5.7%

IBU (tinseth):

30.2

SRM (morey):

14.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Briess - Caramel Rye2 lb Caramel Rye	32	60	17.8%
0.25 lb	Weyermann - Carafoam0.25 lb Carafoam	34.5	2.2	2.2%
2 lb	Briess - Red Wheat Raw2 lb Red Wheat Raw	36.8	2	17.8%
2 lb	Flaked Rye2 lb Flaked Rye	36	2.8	17.8%
5 lb	Great Western - California Select 2-Row Malt5 lb California Select 2-Row Malt	37	2	44.4%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Mosaic0.25 oz Mosaic Hops	Pellet	12.5	Boil at 212 °F	30 min	9.28	12.5%
0.25 oz	Mosaic0.25 oz Mosaic Hops	Pellet	12.5	Boil	20 min	7.32	12.5%
1.50 oz	Mosaic1.5 oz Mosaic Hops	Pellet	12.5	Whirlpool at 160 °F	15 min	13.63	75%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Mosaic (Pellet)		30.23	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 qt	Lower temp -> drier result	Temperature	160.9 °F	152 °F	60 min
12 qt	Sparge Out	Sparge	212 °F	172 °F	15 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.60 tbsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	1 hr.
39.56 ml	Phosphoric acid	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
5 g	Chalk	Water Agt	Sparge	1 hr.
1 g	Epsom Salt	Water Agt	Sparge	1 hr.
2.50 g	Gypsum	Water Agt	Sparge	1 hr.
11.26 ml	Phosphoric acid	Water Agt	Sparge	1 hr.
1.50 g	Salt	Water Agt	Sparge	1 hr.
1 tsp	Diammonium Phosphate (DAP)	Water Agt	Boil	5 min.
1 each	Whirlfloc	Fining	Boil	5 min.
1 tsp	Biofine Clear	Fining	Other	5 days

Yeast

CellarScience - Cali

Amount:	12 Grams	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	75 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 93 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.71 psi Temp: 35 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	10	40	72	72	110
Mash Chemistry and Brewing Water Calculator

Notes

Ferment 7 days @ 67 F
Day 1 - 2: Set spunding valve at 0-2 psi
Day 3 - 5: Set spunding valve at 10 psi
Day 6: Add 1 tsp Biofine Clear and soft crash overnight.
Day 7: Closed transfer. Rack to secondary fermenter. Pressurize and shake for 2 mins @ 30 psi.
Day 8 - 12: Reduce pressure in secondary fermenter to 12 psi. Pressurize and age in keg for 5 days.
Day 13: Enjoy

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-05-01 17:57 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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