Red Forman - Beer Recipe - Brewer's Friend

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Red Forman

175 calories 17.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.85 liters
Post Boil Size: 13.45 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Monday December 7th 2020
1.057
1.013
5.8%
51.7
12.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Simpsons - Finest Pale Ale Golden Promise2.7 kg Finest Pale Ale Golden Promise 37 2.4 84.4%
250 g Simpsons - Munich Malt250 g Munich Malt 36.8 8 7.8%
250 g Simpsons - Red Rye Crystal250 g Red Rye Crystal 29.9 89.4 7.8%
3,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Simcoe8 g Simcoe Hops Pellet 13.3 Boil 60 min 23.24 12.5%
10 g Amarillo10 g Amarillo Hops Pellet 8.3 Aroma 15 min 8.99 15.6%
6 g Simcoe6 g Simcoe Hops Pellet 13.3 Aroma 15 min 8.65 9.4%
14 g Amarillo14 g Amarillo Hops Pellet 8.3 Aroma 5 min 5.06 21.9%
10 g Simcoe10 g Simcoe Hops Pellet 13.3 Aroma 5 min 5.79 15.6%
10 g Amarillo10 g Amarillo Hops Pellet 8.3 Dry Hop 3 days 15.6%
6 g Simcoe6 g Simcoe Hops Pellet 13.3 Dry Hop 3 days 9.4%
64 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 63 g       Temp: 19 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.7 L Infusion 68 °C 67 °C 60 min
8.3 L Batch Sparge 20 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22 L) 21
Mash volume with grains (equipment estimates 24.2 L) 23.1
Grain absorption losses -3.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 16.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12 L) 13.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 13.5 L) 12
Total: 21  
Equipment Profile Used: System Default
 
Notes

PB data (91% conversion efficiency, 1.60 qt/lb):
Proposed Sparge Volume = 8.5 L / 2.24 gal

Lauter Efficiency = 89.8 %
Mash Efficiency = 81.7 %
Brewhouse Efficiency = 74.2 %
Run Off Ratio = 1.01

First Runnings = 1.0712 SG
Second Runnings = 1.0221 SG
Preboil = 1.0466 SG
Post Boil = 1.0586 SG

OG difference = -0.0016S.G.
Yeast Cells Needed = 130Billion Cells
Total water needed = 19.1 L / 5.05 Gal / 23.7cm / 9.36 Inches
Strike temp = 73.8ºC / 164.9 F
Total volume loss = 7.12 L / 1.88 Gal

Water volume at 20º = 10.6L / 2.81 Gal / 13.23cm / 5.21 Inches
Strike water volume(at strike temp) = 10.9L / 2.88 Gal / 13.56cm / 5.34 Inches
Volume of mash with grains(at mash temp) = 13.06L / 3.45 Gal / 16.23cm / 6.39 Inches
First Runnings(at mash temp) = 8.44L / 2.23 Gal / 10.46cm / 4.12 Inches
2nd Runnings(at mash temp) = 8.5L
Pre boil(at boil temp) = 17.45L / 4.61 Gal / 21.7cm / 8.55 Inches
Post boil(at boil temp) = 13.78L / 3.64 Gal / 17.14cm / 6.75 Inches
Out of Kettle Chilled = 12L / 3.17 Gal
Volume Packaged = 10L / 2.65 Gal

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  • Last Updated: 2021-01-25 20:50 UTC