Red Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Red Ale

117 calories 10 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Thursday December 17th 2020
1.036
1.006
3.9%
37.7
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 66.7%
0.80 lb Munich Dark 20L0.8 lb Munich Dark 20L 34 20 26.7%
0.20 lb American - Caramel / Crystal 60L0.2 lb Caramel / Crystal 60L 34 60 6.7%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.6 Boil 60 min 32.33 75%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.6 Boil 15 min 5.35 25%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 24 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 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
1.12 gal Strike 156 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 120 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.13 4.5  
Mash volume with grains (equipment estimates 0.87 g | 3.5 qt) 1.37 5.5  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 2.54 g | 10.2 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Top off amount 0.5 2  
Going into fermentor 2 8  
Total: 3.63 14.5
Equipment Profile Used: System Default
 
Notes

30min protein rest at 120'F
Using softened well water, so added 0.6g/gal gypsum and added citric acid 0.5g/gal to lower mash pH to 5.2-5.4
15min mash at 150'F
15min mash at 160'F

Initial boil volume 11 qt
Final boil volume 9 qt, including 1qt trub

Last Updated and Sharing
 
181
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-12-11 19:55 UTC