Red Hot 42 - Beer Recipe - Brewer's Friend

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Red Hot 42

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 93%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday February 4th 2023
1.050
1.011
5.1%
24.4
40.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.60 kg Simpsons - Maris Otter pale2.6 kg Maris Otter pale 38 4.91 46.4%
2.50 kg Bestmalz - Best RED X2.5 kg Best RED X 36 30.53 44.6%
0.30 kg Weyermann - Caramunich Type 20.3 kg Caramunich Type 2 34 118.59 5.4%
0.10 kg Barrett Burston - Roasted Barley0.1 kg Roasted Barley 34.5 905.81 1.8%
0.10 kg Weyermann - Carafa Special Type III0.1 kg Carafa Special Type III 29.9 1399.5 1.8%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 7 Boil 60 min 17.68 48.1%
7 g Progress7 g Progress Hops Pellet 5.2 Boil 30 min 2.83 13.5%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 7 Boil 15 min 1.75 9.6%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 7 Boil 5 min 2.12 28.8%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.51 g Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
0.54 g Canning Salt Water Agt Mash 2 hr.
4.02 g Epsom Salt Water Agt Mash 2 hr.
2.35 g Gypsum Water Agt Mash 2 hr.
6 g Artichoke Stem Herb Boil 1 hr.
1 each GHOST CHILLI Spice Boil 1 hr.
1 each SCORPION CHILLI Spice Boil 1 hr.
2 g Artichoke Stem Herb Boil 30 min.
0.55 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 209.2 g       Temp: 30 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Red Hot 42
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 13 10 52 94 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike 41 °C 39 °C 15 min
Temperature 39 °C 62 °C 30 min
Temperature 62 °C 66 °C 15 min
66 °C 69 °C 25 min
Temperature 69 °C 76 °C 10 min
10.5 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 4.2857 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.3 L/kg 24
Mash volume with grains 27.7
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 13.5 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 36  
Equipment Profile Used: System Default
"Red Hot 42" British Brown Ale beer recipe by Steve797. All Grain, ABV 5.06%, IBU 24.38, SRM 40.31, Fermentables: (Maris Otter pale, Best RED X, Caramunich Type 2, Roasted Barley, Carafa Special Type III) Hops: (East Kent Goldings, Progress) Other: (Calcium Chloride (dihydrate), Canning Salt, Epsom Salt, Gypsum, Artichoke Stem, GHOST CHILLI, SCORPION CHILLI, Lactic acid)
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  • Last Updated: 2023-03-24 04:18 UTC