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Red brick Rye.

139 calories 12.1 g 330 ml
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sean
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created Sunday July 22nd 2018
1.046
1.008
5.01%
41.98
14.35
5.21
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Crisp Malting - Pale Ale2.7 kg Pale Ale 38 4 68.2%
0.50 kg Weyermann - CaraRed0.5 kg CaraRed 35 19.3 12.6%
0.70 kg Crisp Malting - Rye Malt0.7 kg Rye Malt 39.8 11.8 17.7%
0.06 kg United Kingdom - Roasted Barley0.06 kg Roasted Barley 29 550 1.5%
3.96 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Columbus16 g Columbus Hops Pellet 15 First Wort 75 min 40.35 10.5%
10 g Chinook10 g Chinook Hops Leaf/Whole 13 Boil at 100 °C 10 min 0.65 6.5%
5 g Charles Faram - Cascade US5 g Cascade US Hops Leaf/Whole 7 Boil 5 min 0.97 3.3%
7 g Chinook7 g Chinook Hops Pellet 13 Boil 0 min 4.6%
15 g Charles Faram - Cascade US15 g Cascade US Hops Pellet 7 Boil 0 min 9.8%
100 g Chinook100 g Chinook Hops Pellet 13 Dry Hop 4 days 65.4%
153 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 L Infusion 66 °C 60 min
13 L Sparge 75 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
12 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.58 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
14.5ml AMS to all liquor
24.3g DWB to mash

Mash ph 5.5
Mash Chemistry and Brewing Water Calculator
 
Notes


Boil 60 mins

Ferment at 19.5c
Raise to 20.5c after 1 week primary

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-11 20:35 UTC
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