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NO. 19 Rye Ale

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Batch size

  • 34 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 44.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 33 liter(s)
    Mash size
  • 44 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
70 C 45 min
78 C 7 min

  • Brewlog is empty

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Fermentables

15.2 BLG
6.3% ABV
6.7 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 6 kg 54.5% 79 % 10
Grain Briess - Rye Malt 3 kg 27.3% 80 % 7
Grain Briess - Carapils Malt 1 kg 9.1% 74 % 3
Grain Monachijski 1 kg 9.1% 80 % 16
Sum 11 kg

Hops

53 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 11 %
Boil Sybilla 25 g 60 min 3.5 %
Boil Cascade 100 g 30 min 6 %
Aroma (end of boil) Centennial 100 g 3 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's -M15 Empire Ale Ale Dry 10 g ---
Mangrove Jack's M29 French Saison Ale Dry 10 g ---

Notes

  • 2 fermentatory po 17 litrów.
    Apr 8, 2018, 12:52 PM

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