Summer Rye
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
| Volume Transferred: | 6.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 6.00 US gals | Volume Of Finished Beer: | 5.50 US gals |
| Expected Pre-Boil Gravity: | 1.042 SG | Expected OG: | 1.050 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 74.9 % |
| Expected ABV: | 5.0 % | Expected ABW: | 3.9 % |
| Expected IBU (using Tinseth): | 0.0 IBU | Expected Color (using Morey): | 3.6 SRM |
| BU:GU ratio: | 0.00 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 4lb 0oz | 34.8 % | 1.1 | In Mash/Steeped |
| Golden Promise | 3lb 0oz | 26.1 % | 0.9 | In Mash/Steeped |
| US Wheat Malt | 3lb 0oz | 26.1 % | 0.9 | In Mash/Steeped |
| US Rye Malt | 1lb 8oz | 13.0 % | 0.8 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| NZ Motueka | 6.5 % | 2.00 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |
|
https://www.homebrewersassociation.org/homebrew-recipe/summer-rye/ Original Gravity: 1.049 Final Gravity: 1.006 ABV: 5.7% IBU: 25 (?) SRM: 4 Efficiency: 75% Summer Rye fits into the Alternative Grain Beer category in the 2015 BJCP Style Guidelines. It is described as fruity, spicy and grainy, with a full body and clean fermentation profile. There’s a fruity nose, with a big fruity-spicy and grainy flavor on the palate. The hops an esters create an intriguing combination, with everything wrapping up in a dry finish An unusual hopping technique is utilized, with the New Zealand hop additions taking place entirely after the boil while still creating the perception of a 25 IBU beer. The brewer also has the option of using different yeast strains to achieve an even fruitier yeast profile. Water Treatment Reverse Osmosis water treated with 1/4 tsp 10% phosphoric acid per 5 gallons. 1 tsp CaCl2 in mash. Mash 15 minutes at 131°F (55°C). 60 minutes at 151°F (66°C). Boil Length 90 minutes. Add the hop addition at flameout. Fermentation 66°F (19°C) Variations You might prefer to use fruitier yeast, like Wyeast 1272 or Wyeast 1335. Substitute any other hops, but try to use the same quantity as this recipe. You don't have to go the spicy route; you can try fruity or citrusy. I'd avoid hops with abundant resin smell and taste, as that character clashes with the graininess of the rye. |