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Black Rye IPA

Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33.12 liters
Post Boil Size: 27.29 liters
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Post Boil Gravity: 14.8 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Filip Marczak
Calories: 276 calories (Per 500ml)
Carbs: 21 g (Per 500ml)

Created: Wednesday January 14th 2026

Original Gravity:

14.8 °P

Final Gravity:

1.9 °P

ABV (standard):

6.9%

IBU (tinseth):

53.3

EBC (ebcmorey):

60.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4.50 kg	Weyermann - Pale Ale4.5 kg Pale Ale	39	4.64	76.3%
0.50 kg	Weyermann - Munich Type II (Dark)0.5 kg Munich Type II (Dark)	37	25.19	8.5%
0.50 kg	Weyermann - Rye Malt0.5 kg Rye Malt	36	8.38	8.5%
0.40 kg	Weyermann - Carafa Special Type III0.4 kg Carafa Special Type III - (late mash tun addition)	29.9	1399.5	6.8%
5.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	BSG - Magnum30 g Magnum Hops	Pellet	12	Boil	60 min	40.94	10.7%
50 g	Charles Faram - Simcoe50 g Simcoe Hops	Pellet	14.4	Dry Hop at 80 °C	3 days		17.9%
50 g	vermehlo50 g vermehlo Hops	Pellet	9	Whirlpool at 80 °C	0 min	5.48	17.9%
50 g	vermehlo50 g vermehlo Hops	Pellet	9	Dry Hop at 15 °C	3 days		17.9%
50 g	Zombie50 g Zombie Hops	Pellet	10.2	Whirlpool at 80 °C	20 min	6.87	17.9%
50 g	Zombie50 g Zombie Hops	Pellet	10.2	Dry Hop at 15 °C	3 days		17.9%
280 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	BSG - Magnum (Pellet) 30 g Magnum (Pellet) Hops	40.94	10.7%
50 g	Charles Faram - Simcoe (Pellet) 50 g Simcoe (Pellet) Hops		17.9%
100 g	vermehlo (Pellet) 100 g vermehlo (Pellet) Hops	5.48	35.8%
100 g	Zombie (Pellet) 100 g Zombie (Pellet) Hops	6.87	35.8%
280 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.36 L		Strike	73 °C	65 °C	50 min
	Mash Out	Temperature	65 °C	78 °C	10 min
12 L		Sparge	--	78 °C	--
		Temperature	--	100 °C	60 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Kveik Yeastery - Voss Kveik

Amount:	3 Tbsp	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 42 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Sarpsborg, Østføld, Norway - Baterød vannverk 2025

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	8	60	200	43.2
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-25 15:57 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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