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Rye Ale

129 calories
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Boil Size: 16 liters
Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
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Fermenting Now

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
Amount Fermentable PPG °L Bill %
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 11.1%
2 kg Weyermann - Pale Rye2 kg Pale Rye 37 3.2 88.9%
2.25 kg Total      
Amount Variety Type AA Use Time IBU
20 g Fuggles20 g Fuggles HopsPellet5.6Boil60 min28.62
10 g Fuggles10 g Fuggles HopsPellet5.6Boil5 min2.85
Mash Guidelines
Amount Description Type Temp Time
11.6 L ß -Glucanase restInfusion42 C60 min
--Protein restInfusion52 C15 min
--mashInfusion65 C60 min
--mash-outInfusion75 C10 min
7.8 LFly Sparge75 C15 min
Starting Mash Thickness: 3 L/kg
Other Ingredients
Amount Name Type Use Time
0.25 eachProtafloc0.25 each ProtaflocFiningBoil5 min.
1 gWyeast - Beer Nutrient1 g Wyeast - Beer NutrientOtherBoil5 min.
3 gCalcium Chloride3 g Calcium ChlorideWater AgtMash1 hr.
1 gGypsum1 g GypsumWater AgtMash1 hr.
0.5 gTable Salt0.5 g Table SaltWater AgtMash1 hr.
2 mlLactic acid2 ml Lactic acidWater AgtMash1 hr.
Attenuation (avg):
Optimum Temp:
17.8 - 23.3 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Linköping Berggården
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72.2 2 18.1 101.2 48.8 0.7
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Experimental Beer, ABV 3.82%, IBU 31.47, SRM 4.16, Fermentables: (Rice Hulls, Pale Rye) Hops: (Fuggles) Other: (Protafloc, Wyeast - Beer Nutrient, Calcium Chloride, Gypsum, Table Salt, Lactic acid)
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View Count: 60
Brew Count: 1
Last Updated: 2019-03-09 18:59 UTC
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