Big Red Rye Pale Ale Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Big Red Rye Pale Ale

184 calories 18.4 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Thursday January 10th 2019
1.060
1.014
6.1%
37.7
13.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.65 kg United Kingdom - Golden Promise3.65 kg Golden Promise 37 3 58.9%
0.95 kg Flaked Rye0.95 kg Flaked Rye 36 2.8 15.3%
0.45 kg German - Melanoidin0.45 kg Melanoidin 37 25 7.3%
0.45 kg German - Pale Wheat0.45 kg Pale Wheat 39 1.5 7.3%
0.25 kg German - CaraMunich II0.25 kg CaraMunich II 34 46 4%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 4%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 3.2%
6.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Columbus28 g Columbus Hops Pellet 11.4 First Wort 60 min 37.69 11%
142 g Mosaic142 g Mosaic Hops Pellet 11.8 Dry Hop 7 days 55.7%
85 g Mosaic85 g Mosaic Hops Leaf/Whole 8.9 Dry Hop 10 days 33.3%
255 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.1 L Mash Infusion -- 68 °C 60 min
10.8 L Sparge Sparge -- 76 °C 10 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Lactic acid Water Agt Boil --
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 tsp Calcium Chloride Water Agt Mash --
2.50 tsp Gypsum Water Agt Mash --
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 339 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Single infusion mash at 155° F (68° C) for 60 minutes. Rehydrate and pitch yeast. Ferment at 66° F (19° F), then warm it up at the end for a diacetyl rest. Dry hop with the pellets for 3 days, then cold crash before kegging. The whole leaf Mosaic hops go in the keg in a mesh bag for as long as the keg lasts (it won’t last long). Tip: before racking to the keg, add the whole leaf hops, then pump up to 15 PSI with CO2, then vent, repeating several times to remove as much O2 as possible before racking.

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  • Public: Yup, Shared
  • Last Updated: 2019-02-16 11:11 UTC
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