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Capt Smith Rye

Specialty, Experimental, Historical Beer

All Grain


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Brewer/Contributor: Jamie Ray

Batch Size: 5.00 gal

Boil Size: 6.00 gal

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Capt Smith Rye

Type: All Grain

Date: 6/13/2003

Batch Size: 5.00 gal

Brewer: Jamie Ray
Boil Size: 6.00 galAsst Brewer: Ed Terry
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 49.0 Brewhouse Efficiency: 75.00
Taste Notes: Rye produces a complex flavored beer that is malty, fruty, and spicy, but slightly cereal in character. It finishes light clean and spicy. approx 6% alcohol content.


AmountItemType% or IBU
8.00 lbPilsner (2 Row) Ger (1.6 SRM)Grain79.21 %
2.00 lbRye Malt (4.7 SRM)Grain19.80 %
0.10 lbChocolate Malt (350.0 SRM)Grain0.99 %
1.25 ozPearle [8.00 %] (60 min)Hops35.3 IBU
1.00 ozSpalter [4.50 %] (15 min)Hops7.9 IBU
1.00 itemsWhirlfloc Tablet (Boil 15.0 min)Misc
5.00 gmCalcium Chloride (Mash 60.0 min)Misc
4.00 galDallas, TXWater
1 PkgsGerman Ale (Wyeast Labs #1007)Yeast-Ale


Beer Profile

Est Original Gravity: 1.054 SG

Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SGMeasured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.33 % Actual Alcohol by Vol: 0.00 %
Bitterness: 43.2 IBUCalories: 0 cal/pint
Est Color: 7.9 SRMColor:

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full BodyTotal Grain Weight: 10.10 lb
Sparge Water: 4.30 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Temperature Mash, 1 Step, Full Body
Step TimeNameDescriptionStep Temp
40 minSaccharificationAdd 12.63 qt of water at 161.4 F150.0 F
10 minMash OutHeat to 168.0 F over 10 min168.0 F

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSICarbonation Used: -
Keg/Bottling Temperature: 60.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 



  Copyright 2003-2008 Bradley J Smith                                  

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