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Wye Rine

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Wye Rine	Brewer: MeatandBread	Brew Date: 9/27/2012
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 22.5 l	Boil Length: 90 min.	Target Volume: 19 l
Style	Name: American Amber Ale	Category: American Ale - 10B	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Maris Otter	5 kg	3 °L	1.038	1.063	42%
Rye Malt	4 kg	4 °L	1.03	1.040	33%
Rice Hulls	1 kg	0 °L	1	1.000	8%
CaraRye	1 kg	67 °L	1.036	1.012	8%
Wheat Malt	500 g	3 °L	1.038	1.006	4%
Acid Malt	250 g	3 °L	1.027	1.002	2%
Chocolate Rye Malt	200 g	250 °L	1.031	1.002	2%
Total	11 kg 950.00 g	26 SRM		1.125

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Challenger (Uk)	25 g	8.5	Boil	75 min.	Whole	22
Magnum (Germany)	25 g	13	Boil	60 min.	Whole	30
Warrior (Usa)	25 g	15.3	Boil	30 min.	Whole	28
Warrior (Usa)	25 g	15	Boil	15 min.	Whole	17
Total	100.00 g					97

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Safale American Ale (US-05)	73	Low/Med	59 °C	75 °C

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Wye Rine	Brewer: MeatandBread	Brew Date: 9/27/2012
	Boil Volume: 22.5 l	Units: metric	Thermal Loss: 0°C
	Mash Efficiency: 75%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °C	Initial Grist Ratio: 1.50 l/kg	Absorption Rate: 0.15 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	17.92 l	67.3 °C	1.50
Total		1 hour		17.92 l (runoff: 16.13 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	76.7 °C	6.37 l	76.7 °C
Total	0 min		6.37 l

Type

all-grain

OG

1.125

style
1.045 - 1.060

FG

1.034

style
1.010 - 1.015

Color

26 SRM

style
10 - 17

IBU

97

style
25 - 40

ABV

11.9%

style
4.5 - 6.2

Cal.

421

per 12oz.