Red October Ale - Beer Recipe - Brewer's Friend

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Red October Ale

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.77 gallons
Post Boil Size: 5.01 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Paul Irey
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Tuesday July 9th 2024
1.053
1.010
5.7%
19.9
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - CaraRed10 lb CaraRed 34 20 90.9%
1 lb German - Pilsner1 lb Pilsner 38 1.6 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Vic Secret0.25 oz Vic Secret Hops Pellet 15.5 Boil 60 min 15.27 1.4%
0.40 oz Vic Secret0.4 oz Vic Secret Hops Pellet 15.5 Whirlpool 30 min 4.64 2.2%
15 oz Vic Secret15 oz Vic Secret Hops Pellet 15.5 Dry Hop 0 days 82.6%
2.50 oz Monroe2.5 oz Monroe Hops Pellet 2.5 Dry Hop 0 days 13.8%
18.15 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) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
3.41 gal Strike 126 °F 145 °F 40 min
Temperature 145 °F 163 °F 20 min
2.36 gal Sparge 172 °F 172 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 2.58 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 5.77 23.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.01 20  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5 20  
Total: 7.4 29.6
Equipment Profile Used: System Default
 
Notes

Giesinger Bräu Red Ale - Clone

Mash in at 126 and quickly bring up to 145 and hold for 40 min. Thank raise temp to 163 and hold for 20 min. Raise temp to 172 for mash out for 10 min.

Ferment at 65 then raise to 68 in the last few days and add dry hops

Transfer after fermentation and cold crash to near freezing and sit for 20 days

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  • Last Updated: 2024-07-11 00:43 UTC