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LUX Rye Ale | Bissell Brothers (approximation) Braumeister 20L

222 calories 22 carbs
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 73% (brew house)
Source: AnteK

Calories: 222 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Wednesday April 19th 2017
Amount Fermentable PPG °L Bill %
3.50 kg German - Pale Ale3.5 kg Pale Ale 39 2.3 57.9%
1.50 kg Bestmalz - Rye Malt1.5 kg Rye Malt 38 3.1 24.8%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 0.8%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 16.5%
6.05 kg Total      
Amount Variety Type AA Use Time IBU Bill %
35 g Centennial35 g Centennial Hops Pellet 10 Boil 5 min 7.63 14.6%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Boil 5 min 9.54 14.6%
35 g Centennial35 g Centennial Hops Pellet 10 Whirlpool at 90 °C 20 min 13.33 14.6%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 20 min 16.67 14.6%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 20.8%
50 g Centennial50 g Centennial Hops Pellet 10 Dry Hop 5 days 20.8%
Mash Guidelines
Amount Description Type Temp Time
28 L Temperature 50 °C --
Infusion 50 °C 15 min
Mash in Infusion 68 °C 90 min
mash out Infusion 78 °C 15 min
Other Ingredients
Amount Name Type Use Time
1 each Nutrients Fining Boil 15 min.
London Ale III 1318
1 Each
Attenuation (avg):
Optimum Temp:
-8 - -4 °C
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 258 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 4.94 g/l
Target Water Profile
Água Lapa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
Mash Chemistry and Brewing Water Calculator

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total RO Water: 28l.
(Hoppy Juicy, its a cloudy beer)
28l to mash / ph 5.3/5.4

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-02 18:19 UTC
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Discussion about this recipe:
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thomas goldenhands 04/29/2017 at 08:22pm
What do you mean by specifying BIAB rather than All Grain for your BM 20L? Still getting used to this system and really appreciate seeing all the brews you posted here.

AnteK 04/29/2017 at 09:17pm
Hi Thomas,
Thank you for your message. Its all grains but the Method and calculation used in Braumeister is BIAB.
All grains the calculation is different.


AnteK 05/01/2017 at 02:26pm
5 of 5

thomas goldenhands 05/13/2017 at 03:20pm

thomas goldenhands 05/13/2017 at 03:21pm

thomas goldenhands 05/13/2017 at 03:28pm
Hey Antek- I'll just follow your lead with the recipes. Are you using the no sparge method with your BM20L or moving between no sparge and sparge? I see a lot of folks un the BM community are doing no sparge and filling that brew kettle to the brim with water. I did my last BM20 brew that way. Got a bit scary when the grain bill went in, but turned out okay in the end. I love a good rye ale and plan to put this on my next up list. Thanks. Enjoy the brew! T

AnteK 05/15/2017 at 07:58pm
@thomas goldenhands
Thanks for message.

In some recipes I make don't make sparge in others I make a small sparge between 2/3 liters.
In this particular recipe does not, but it is up to you.

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