Steezy - Beat Red - Beer Recipe - Brewer's Friend

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Steezy - Beat Red

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 30% (brew house)
Source: Daniel Langmaid
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Wednesday August 6th 2014
1.065
1.016
6.4%
63.9
15.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Amber8 lb Liquid Malt Extract - Amber 35 10 76.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 9.5%
8 oz American - Victory8 oz Victory 34 28 4.8%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 4.8%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.8%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Leaf/Whole 15 Boil 60 min 47.33 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 20 min 8.6 25%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 10 min 8.01 25%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc/Irish moss Other Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 0.6 2.4  
Mash volume with grains 0.76 3  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 5.83 g | 23.3 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 4.82 19.3
Equipment Profile Used: System Default
 
Notes

I would recommend this yeast because it leaves a bit of residual malt behind. Extract can tend to leave a bit of residual sugar behind (sometimes too much) which is why I subbed in some corn sugar, if you use it put it in a 10min. If you don't want to use it the beer will end up around 6% with an estimated OG of 1.060. It's really up to you. I would recommend using 2 vials of yeast for this brew because the OG is a bit higher. If you don't want it spicy hop flavor sub out the Willamette addition for cascade. You could also use centennial instead of cascade. Let me know if you want to dry hop but I would do it with a couple ounces of cascade or centennial. I looked at the rise up red and it said it's pretty much all cascade and centennial. If the AA% is way off let me know and I can update it and send you a correction. If you can keep fermentation temps below 70F that would be ideal too, especially if it has been hot in the "Hood". Happy Brewing!

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  • Last Updated: 2014-08-06 05:59 UTC