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Peggy's Moose Eye Rye (Amber Rye)

161 calories 14 carbs
Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Thomas Groman
Calories: 161 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Saturday February 2nd 2019
1.049
1.009
5.23%
32.82
10.75
5.44
 
Fermentables
Amount Fermentable PPG °L Bill %
2.5 kg Crisp - Finest Maris Otter2.5 kg Finest Maris Otter 38 3 51.8%
1.5 kg Briess - Pale Ale Malt 2-Row1.5 kg Pale Ale Malt 2-Row 36.8 3.5 31.1%
600 g American - Rye600 g Rye 38 3.5 12.4%
175 g German - CaraMunich I175 g CaraMunich I 34 39 3.6%
50 g American - Dark Chocolate50 g Dark Chocolate 29 420 1%
4.83 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
23 g Centennial23 g Centennial Hops Pellet 10 Boil 60 min 32.82 45.1%
28 g Centennial28 g Centennial Hops Pellet 10 Boil 0 min 54.9%
 
Mash Guidelines
Amount Description Type Temp Time
28 L Infusion 66.5 °C 60 min
Starting Mash Thickness: 3.1 L/kg
 
Other Ingredients
Amount Name Type Use Time
4.5 g Gypsum Water Agt Boil 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Boil 0 min.
1 g Table Salt Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Author: Thomas Groman, Method: All Grain, Style: North German Altbier, ABV 5.23%, IBU 32.82, SRM 10.75, Fermentables: (Finest Maris Otter, Pale Ale Malt 2-Row, Rye, CaraMunich I, Dark Chocolate) Hops: (Centennial) Other: (Gypsum, Calcium Chloride (dihydrate), Table Salt, Epsom Salt)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-17 00:47 UTC
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