jds
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Danstar Nottingham
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.053
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 33.2
- Color
- Copper, 6.6 SRM Est.
- Primary Fermentation (# of Days & Temp)
- 18 days, 66F
Code:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: American Rye
Brewer: Joe S
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.54 gal
Estimated OG: 1.059 SG
Estimated Color: 6.6 SRM
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
2 lbs Rye Malt (4.7 SRM) Grain 16.67 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.17 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 %
1.00 oz Sterling [7.50 %] (60 min) (First Wort HoHops 24.8 IBU
0.75 oz Sterling [7.50 %] (15 min) Hops 8.4 IBU
0.50 oz Williamette [5.50 %] (0 min) (Aroma Hop-SHops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.50 gal Denver, Colorado Water
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 15.00 qt of water at 164.4 F 150.0 F
Notes:
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I wasn't sure how to add the details in Beersmith, but I pre-cooked the rye at 120F for about an hour, as a sort of protein rest in an attempt to get a nice clear beer. We'll see how well it turned out.
A few more weeks in the keg, and this will be a goodie.
View attachment American_rye.bsm