Red Ale - Beer Recipe - Brewer's Friend

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Red Ale

135 calories 13.8 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 50 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.15 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Source: SLD
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Saturday January 25th 2025
1.041
1.010
4.0%
17.8
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 lb Briess - Ultralight LME3.8 lb Ultralight LME 36 4 58.3%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 7.7%
4.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Red X1 lb Red X 36 12 15.3%
7 oz United Kingdom - Crystal 60L7 oz Crystal 60L 34 60 6.7%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 7.7%
4.50 oz Briess - Roasted Barley4.5 oz Roasted Barley 33.1 300 4.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Fuggles0.8 oz Fuggles Hops Pellet 4.5 Boil 50 min 13.08 61.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.74 38.5%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Mash 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 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
- Water used was bottled spring water.
- May also use filtered water from tab.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.32 g | 25.3 qt) 4.17 16.7  
Mash volume with grains (equipment estimates 6.32 g | 25.3 qt) 4.39 17.6  
Grain absorption losses (steeping) -0.34 -1.4  
Volume increase from sugar/extract (early additions) 0.32 1.3  
Pre boil volume (equipment estimates 6.3 g | 25.2 qt) 4.15 16.6  
Boil off losses -1.25 -5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.17 16.7
Equipment Profile Used: System Default
 
Notes
  • Add all steeping grains to steeping bag and steep as per your
    preferred steeping method. Generally, 150-160 F for 30
    minutes.
  • Remove grains, bring to boil then turn off heat, and add extract.
    Once extract is amply mixed, bring back to a boil.
  • Once wort comes to a boil, add bittering hops as noted and start
    the 50 min clock.
  • Cool the wort, when the 60-minute boil is finished, cool the wort
    to approximately 70° F as rapidly as possible. Use a wort chiller,
    or put the kettle in an ice bath in your sink.
  • Fill primary fermenter with cooled wort. Leave any thick sludge
    in the bottom of the kettle.
  • Add more cold water as needed to bring the volume to 5.1
    gals.
  • Aerate the wort. Seal the fermenter and rock back and forth to
    splash for a few minutes, or use an aeration system and
    diffusion stone.
  • Add yeast to fermenter once the temperature of the wort is 68°F
    or lower.
  • Allow 3-5 days to ferment (timing is somewhat flexible). Once
    fermentation ends may transfer to 2nd Fermenter for1-2 weeks.
    OR - let sit on trub for 5 days then bottle.
  • When Bottling, add one sugar fizz drop per 12 oz bottle.
    Condition for 3-4 weeks (timing is somewhat flexible).
  • OR - transfer into Keg and carbonate.
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  • Last Updated: 2025-01-25 23:01 UTC