Gigantic Mecha Red - Beer Recipe - Brewer's Friend

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Gigantic Mecha Red

168 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Van Havig, Gigantic
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-gigantic-mecha-red/?utm_source=drip&utm_medium=email&utm_campaign=CBB+05.16.23+EDIT&utm_content=Recipe%3A+Gigantic+Mecha+Red
Created: Wednesday May 24th 2023
1.051
1.012
5.1%
21.3
13.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb American - Pale Ale8.8 lb Pale Ale 37 3.5 90.1%
9.50 oz Great Western - Caramel Steam9.5 oz Caramel Steam 32 40 6.1%
4.50 oz United Kingdom - Extra Dark Crystal 120L4.5 oz Extra Dark Crystal 120L 33 120 2.9%
1.50 oz Bairds - Chocolate Malt1.5 oz Chocolate Malt 31 500 1%
156.30 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Nugget0.3 oz Nugget Hops Pellet 14 Boil 90 min 10.46 12.8%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Boil 15 min 10.83 31.9%
1.30 oz Crystal1.3 oz Crystal Hops Pellet 4.3 Boil 0 min 55.3%
2.35 oz / 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.7  
Mash volume with grains 4.44 17.8  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 5.65 g | 22.6 qt) 0.81 3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.47 17.9
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 153°F (67°C) for 40 minutes. Recirculate until your runnings are clear—about 20 minutes—then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 90 minutes, adding hops according to the schedule. After the boil, chill the wort to about 73°F (23°C), aerate the wort, and pitch the yeast.

Ferment at 73°F (23°C) to encourage ester development. Wort should fully attenuate in 3 to 4 days. Once fermentation is complete and the beer has cleared diacetyl testing, cool to 50°F (10°C). Two days later, rack off the yeast and crash to 33°F (1°C). Condition 5–7 days before clarifying. Package and carbonate to about 2.35 volumes of CO2.

You must use a Scottish Ale Yeast.

Water: We never do any water chemistry at Gigantic. Our water here in Portland is very soft, and we make it work for all our beers. Every brewer everywhere can buy the same malt, hops, and yeast as you, but they can’t get your water unless they live in the same neighborhood. You want a sense of place in your beer? Brew with your water, not against it. Ignore all the books. Accept the beer you can make with your own water if you want any kind of regionality, terroir, sense of place, whatever you want to call it. If everyone made the same beer, what would be the point? Just my opinion.

Hop it up: Want to make this more of a traditional Pacific Northwest amber ale? Double the bittering addition of hops. That middle hop addition won’t be as important—you can kind of do as you please there—different hop, more of it, whatever. Change out the Crystal for a more aggressively citrusy or piney hop such as Centennial, Simcoe, Amarillo, or Citra, and double that, too.

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  • Last Updated: 2023-05-24 20:38 UTC