Mr. Mojo Ryesin

American Wheat or Rye Beer BJCP 2008 – 06D

OG
1.060
FG
1.010
SRM
6.9
ABV
6.3%
IBU
32.5
Batch #
2010-05
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
January 24, 2010
Tap Date
March 11, 2010
BU/GU
0.54
ABW
5.2%
Kcal
196 12 oz
Real Extract
4.8° P
Attenuation
82.3% apparent
67.3% real

Fermentables

American Pale Malt (2-Row)
14.00 lbs|60.5%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
28.0
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
60.5%
American Rye Malt
5.00 lbs|21.6%
Type
Grain
Origin
United States
Color
3.7 SRM
PPG
1.0
21.6%
American Vienna Malt
3.00 lbs|13%
Type
Grain
Origin
United States
Color
4.0 SRM
PPG
29.0
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
13%
American Victory Malt
0.63 lbs|2.7%
Type
Grain
Origin
United States
Color
25.0 SRM
PPG
58.0
Info
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
Rice Hulls
0.50 lbs|2.2%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
81.0
Info
Used as a filtering bed after mashing.

Hops

0.75 oz
Magnum 14.0%
60 min Boil
1.00 oz
Willamette 4.5%
30 min Boil
0.50 oz
Golding 4.5%
20 min Boil
0.50 oz
Golding 4.5%
10 min Boil
2.00 oz
Willamette 4.5%
3 min Boil
2.00 oz
Golding 4.5%

Yeasts

1 pkg
California AleWLP001
White Labs

Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Mash Steps

Step 1
Mash In60 min
154°F

Fermentation and Aging

7 days
Primary
65°F
14 days
Secondary
65°F

Water Profile Denver, Colorado

Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8

General Info

Procedure

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