84 - RYE'D FOOT BACK - 18-02-17 Beer Recipe | BIAB Specialty IPA: Rye IPA | Brewer's Friend
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84 - RYE'D FOOT BACK - 18-02-17

183 calories 20.4 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Mark Stephenson
Calories: 183 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Thursday February 2nd 2017
1.059
1.017
5.5%
13.1
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 79.4%
600 g Flaked Rye600 g Flaked Rye 36 2.8 10.6%
200 g American - Caramel / Crystal 60L200 g Caramel / Crystal 60L 34 60 3.5%
100 g American - Victory100 g Victory 34 28 1.8%
50 g Canadian - Honey Malt50 g Honey Malt 37 25 0.9%
180 g Rapadura Sugar180 g Rapadura Sugar 45 15 3.2%
35 g Shepherds Delight35 g Shepherds Delight 34 95 0.6%
5,665 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Simcoe5 g Simcoe Hops Pellet 12.7 Boil 10 min 2.75 1.3%
100 g Centennial100 g Centennial Hops Pellet 10 Whirlpool at 70 °C 50 min 4.65 25%
50 g Chinook50 g Chinook Hops Pellet 13 Whirlpool at 70 °C 50 min 3.02 12.5%
45 g Simcoe45 g Simcoe Hops Pellet 12.7 Whirlpool at 70 °C 50 min 2.66 11.3%
100 g Centennial100 g Centennial Hops Pellet 10 Dry Hop 5 days 25%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 12.5%
50 g Chinook50 g Chinook Hops Pellet 13 Dry Hop 5 days 12.5%
400 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion -- 70 °C 90 min
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5g Cal. Chlor. - 3g Gypsum - 32 litres spring water
Mash Chemistry and Brewing Water Calculator
 
Notes

Kegged 20-03-17. Big fruity hoppy aroma and flavour. Little Rye pepper balanced by the complex malt bill and sugars. I think this yeast has worked really well.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2017-03-20 07:39 UTC
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