Red Door American Farmhouse Ale - Beer Recipe - Brewer's Friend

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Red Door American Farmhouse Ale

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tom Bastian
Hop Utilization: 99%
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday April 28th 2024
1.054
1.011
5.7%
35.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 66.7%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 14.3%
1 lb Deer Creek - Pale Rye1 lb Pale Rye 38.6 4 9.5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.8%
8 oz Belgian Candi Sugar - Clear/Blond (0L)8 oz Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 10 min 10.01 47.9%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Whirlpool at 180 °F 20 min 2.86 47.9%
2.50 ml CO₂ hop extract2.5 ml CO₂ hop extract Hops Extract 25 Boil 60 min 22.73 4.2%
2.09 oz / $ 0.00
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.79 g | 19.1 qt) 0.71 2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 4.46 17.8
Equipment Profile Used: System Default
 
Notes

Ferment at 67°F (19°C) for the first 24 hours. Add
clear Belgian candi syrup directly to the fermenter
around day 3. Increase the temp by 3°F each day
until it hits 80°F (27°C). Maintain temperature at
80°F until done. If temperature control is an issue,
let the fermentation ride on its own for the first
few days, and then figure out a way to keep the
fermenter warm. A space heater will work. The key
is to keep the ferment warm to help produce all
those wonderful esters this yeast blend provides

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  • Last Updated: 2024-05-05 16:19 UTC