Red Hot Skinny Pepper - Beer Recipe - Brewer's Friend

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Red Hot Skinny Pepper

165 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 39 gallons (fermentor volume)
Pre Boil Size: 42 gallons
Post Boil Size: 39 gallons
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Post Boil Gravity: 12.5 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday March 25th 2022
12.5 °P
2.6 °P
5.3%
35.2
9.6
5.4
6.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
52.70 lb BE - Pale Ale52.7 lb Pale Ale 38 3.4 80.2%
6.50 lb Gambrinus - Honey Malt6.5 lb Honey Malt $ 0.94 / lb
$ 6.11 		37 25 9.9%
6.50 lb Simpsons - Crystal Light 6.5 lb Crystal Light 33.1 38.03 9.9%
65.70 lbs / $ 6.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.50 oz Citra7.5 oz Citra Hops Pellet 11 Boil at 212 °F 30 min 31.79 60%
5 oz Motueka5 oz Motueka Hops Pellet 7 Whirlpool 0 min 3.36 40%
12.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Honey Flavor Boil 5 min.
5 g Gypsum Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.50 oz Lactic acid Water Agt Mash 0 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 645 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
ATLKY
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
Strike 173.5 °F 165 °F --
Infusion 165 °F 155 °F 60 min
Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 40.78 gal (163.13 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 28.78 gal (115.13 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 26.61 gal (106.43 qt). Suggest reducing strike water volume to 6.74 gal (26.98 qt) and adding 14.61 gal (58.43 qt) sparge/top-off. 21.35 85.4  
Strike water volume at mash thickness of 1.3 qt/lb 21.35 85.4  
Mash volume with grains (equipment estimates 26.42 g | 105.7 qt) 26.61 106.4  
Grain absorption losses -8.21 -32.9  
Remaining sparge water volume (equipment estimates 27.89 g | 111.6 qt) 29.11 116.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 40.78 g | 163.1 qt) 42 168  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume 39 156  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.19 0.8  
Going into fermentor 39 156  
Total: 50.46 201.9
Equipment Profile Used: System Default
 
Notes

Add Chili Peppers per user specification after Terminal in about 5-7 days. For pepper flavor remove all seeds. For pepper heat leave some in and adjust as needed.

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  • Last Updated: 2022-03-25 15:00 UTC