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Red Rye at Night

201 calories 19.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Reevesie
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created Sunday June 16th 2019
1.061
1.014
6.1%
68.9
16.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Bairds - Maris Otter Pale Ale5 lb Maris Otter Pale Ale 37.5 2.5 46.5%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 9.3%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 7%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 2.3%
4 oz Belgian - Special B4 oz Special B 34 115 2.3%
1.50 lb Flaked Rye1.5 lb Flaked Rye 36 2.8 14%
1 lb American - Rye1 lb Rye 38 3.5 9.3%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 9.3%
10.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook (13 AA)1 oz Chinook (13 AA) Hops Pellet 12 Boil 60 min 41.71 20%
1 oz Chinook (13 AA)1 oz Chinook (13 AA) Hops Pellet 12 Boil 15 min 20.7 20%
1 oz Chinook (13 AA)1 oz Chinook (13 AA) Hops Pellet 12 Whirlpool at 190 °F 0 min 6.54 20%
2 oz Chinook (13 AA)2 oz Chinook (13 AA) Hops Pellet 12 Dry Hop 3 days 40%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Mash-152F Strike 165 °F 60 min
3.25 gal Sparge 152F Sparge 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 each FermCapS Water Agt Boil 60 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
2.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MASH:

Added 1/4 tsp. (1g.) CaSO4
Added 1/2 tsp. (2g.) CaCl
Mash Chemistry and Brewing Water Calculator
 
Notes

10/10/2020-Switched out the yeast for Dry English Ale. Doubled the Dry Hop. This batch of Chinook is more IBU's. Uses the Plate chiller to get the beer from 180F (End of Whirlpool) to 90F into the fermenter. Gave it 30 seconds of O2 before I realized it was that warm, so I hope I didn't oxidize this batch. Next time, chill to pitching temp, then O2, then yeast. Disappointed in the efficiency of this batch, added the 1# of light DME, but the numbers were all over the place. Going with the numbers of the chilled refractometer and hoping it's within 1-2 pts.

6/6/2020-Brewing this with all Chinook Hops, maybe drop the honey if efficiency is good. Yes, honey is out.

12/16/19: Getting less efficiency than I did the last couple times, only major change is where I am brewing-garage instead of patio. I may need to invest in a grain mill in the future. Will move to keg at 3 days, dry hop at 3 days, will probably cold crash after 1-2 weeks.

10/26/19: So far, all normal. Changed the yeast, hop profile, and added some unfermented Mead (Honey & Hibiscus, approximately 1.126) to fermentor to boost flavor and ABV. I plan to move to keg at 7 days and dry hop in keg while carbonating and cold crashing over 2 weeks.

6/16/19: This is the updated recipe for Red Rye #2, ok well, not what I had planned-I ran out of propane and the mash went for an extra 40 minutes while I got more. Bottled 4 1/4G, 6/24/19.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-01-05 19:31 UTC
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