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Rye Whiskey ( UnMalted )

255 calories 23 carbs
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 255 calories (Per 355mL)
Carbs: 23 g (Per 355mL)
Created Thursday February 8th 2018
1.077
1.015
8.2%
0
6.57
5.67
 
Fermentables
Amount Fermentable PPG °L Bill %
13 kg American - Rye13 kg Rye 38 3.5 94.9%
0.001 kg Corn Sugar - Dextrose0.001 kg Corn Sugar - Dextrose - (late addition) 46 0.5 0%
0.7 kg American - Pale 2-Row0.7 kg Pale 2-Row 37 1.8 5.1%
13.7 kg Total      
 
Mash Guidelines
Amount Description Type Temp Time
45 L Sparge 75 °C 60 min
Starting Mash Thickness: 3.6 L/kg
 
Other Ingredients
Amount Name Type Use Time
16 ml Hi Temp Other Mash 1 hr.
6 ml Amly 300 Other Mash 40 min.
10 g TX Other Mash 1 hr.
 
Yeast
White Labs - Neutral Grain Yeast WLP078
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
24 - 29 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 630 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 21.19 84.8  
Strike water volume at mash thickness of 1.72517 qt/lb 13.02 52.1  
WARNING: Mash tun capacity exceeded.
Volume required: 15.4 gal. Reduce mash thickness 		   
Remaining sparge water volume 8.17 32.7  
Grain absorption losses -7.55 -30.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 13.39 53.6  
Boil off losses -1.5 -6  
Amount going into fermentor 11.89 47.6  
Total: 21.19 84.8
 
Notes

42 L of water. Heat to 50c

1 1tbsp of gypsum

2 2 tbsp of Acid


Add 6 ml of Tx ( Protein busting enzyme
Add 16 ml of hightemp enzyms

Add Grain and slowly heat water to 75c
Turn off heat and hold at 75c for around 60min
try to get 15 Brix at that point

Drop temp 65c with chiller add 6 ml Amly 300 ( amyloglucosidase enzyme and 4ml of Tx ( Protein busting enzyme) Check ph should be 5.5

Hold 60c for around 45min till you get a good test and 18-20 brix
Drain off wort and chill to 25c
Add 13L of 165f sparge water to the grain bed let it sit for 15 min and drain





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  • Last Updated: 2018-11-04 21:08 UTC