wheat/rye Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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wheat/rye

188 calories 18.6 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Saturday February 15th 2020
1.057
1.013
5.8%
31.1
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Ale4 lb Pale Ale 37 3.5 40%
3 lb American - White Wheat3 lb White Wheat 40 2.8 30%
1 lb American - Rye1 lb Rye 38 3.5 10%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 20%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Simcoe0.25 oz Simcoe Hops Leaf/Whole 14.5 Boil 60 min 11.53 12.5%
0.75 oz Simcoe0.75 oz Simcoe Hops Leaf/Whole 14.5 Boil 10 min 12.54 37.5%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.5 Boil 10 min 2.69 12.5%
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.5 Whirlpool 0 min 4.34 37.5%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Strike 170 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 50 °F
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"wheat/rye" No Profile Selected beer recipe by Brewer #144048. All Grain, ABV 5.83%, IBU 31.1, SRM 6.4, Fermentables: (Pale Ale, White Wheat, Rye, Munich - Light 10L) Hops: (Simcoe, Amarillo)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-15 23:47 UTC
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