Thinking of brewing a five gallon (ag) batch of a hoppy rye style beer for the warmer weather that I hope is coming soon, this is what I've come up with so far but would really appreciate any help or feedback as I am still pretty new to all grain. Thanks!
John
Brew Type: All Grain
Style: American Wheat or Rye Beer
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Brewing Steps
Amount Item Type
1.00 lb Rice Hulls (0.0 SRM) Adjunct
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Rye Malt (4.7 SRM) Grain
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
Mash: Add 12.50 qt of water at 164.8 F
60 min - Hold mash at 153.0 F for 60 min
-- Sparge with 3.80 gal of 168.0 F water.
-- Add water to achieve boil volume of 5.72 gal
-- Estimated Pre-boil Gravity is: 1.041 SG with all grains/extracts added
Boil for 60min
Boil Amount Item Type
60 min 0.25 oz Amarillo [8.50 %] (60 min) Hops
60 min 0.25 oz Centennial [10.00 %] (60 min) Hops
60 min 0.25 oz Summit [18.00 %] (60 min) Hops
20 min 0.25 oz Amarillo [8.50 %] (20 min) Hops
20 min 0.25 oz Centennial [10.00 %] (20 min) Hops
20 min 0.25 oz Summit [18.00 %] (20 min) Hops
5 min 0.25 oz Amarillo [8.50 %] (5 min) Hops
5 min 0.25 oz Centennial [10.00 %] (5 min) Hops
5 min 0.25 oz Summit [18.00 %] (5 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
14 days Ferment in primary for 14 days at 68.0 F
Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
Add Ingredients to Fermenter
Amount Item Type
0.25 oz Centennial [10.00 %] (Dry Hop 7 days) Hops
0.25 oz Summit [18.00 %] (Dry Hop 7 days) Hops
0.25 oz Amarillo [8.50 %] (Dry Hop 7 days) Hops
Bitterness: 61.7 IBU
Est Color: 8.3 SRM
Estimated Alcohol by Vol: 4.59%
John
Brew Type: All Grain
Style: American Wheat or Rye Beer
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Brewing Steps
Amount Item Type
1.00 lb Rice Hulls (0.0 SRM) Adjunct
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Rye Malt (4.7 SRM) Grain
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
Mash: Add 12.50 qt of water at 164.8 F
60 min - Hold mash at 153.0 F for 60 min
-- Sparge with 3.80 gal of 168.0 F water.
-- Add water to achieve boil volume of 5.72 gal
-- Estimated Pre-boil Gravity is: 1.041 SG with all grains/extracts added
Boil for 60min
Boil Amount Item Type
60 min 0.25 oz Amarillo [8.50 %] (60 min) Hops
60 min 0.25 oz Centennial [10.00 %] (60 min) Hops
60 min 0.25 oz Summit [18.00 %] (60 min) Hops
20 min 0.25 oz Amarillo [8.50 %] (20 min) Hops
20 min 0.25 oz Centennial [10.00 %] (20 min) Hops
20 min 0.25 oz Summit [18.00 %] (20 min) Hops
5 min 0.25 oz Amarillo [8.50 %] (5 min) Hops
5 min 0.25 oz Centennial [10.00 %] (5 min) Hops
5 min 0.25 oz Summit [18.00 %] (5 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
14 days Ferment in primary for 14 days at 68.0 F
Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
Add Ingredients to Fermenter
Amount Item Type
0.25 oz Centennial [10.00 %] (Dry Hop 7 days) Hops
0.25 oz Summit [18.00 %] (Dry Hop 7 days) Hops
0.25 oz Amarillo [8.50 %] (Dry Hop 7 days) Hops
Bitterness: 61.7 IBU
Est Color: 8.3 SRM
Estimated Alcohol by Vol: 4.59%