Red Snappa - Beer Recipe - Brewer's Friend

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Red Snappa

188 calories 18.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Scottish Export
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Coronado's Mermaid Red clone
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Thursday February 19th 2015
1.057
1.013
5.7%
46.5
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb American - Pale 2-Row5.75 lb Pale 2-Row 37 1.8 50.3%
3.50 lb Dry Malt Extract - Pilsen3.5 lb Dry Malt Extract - Pilsen 42 2 30.6%
1 lb German - CaraRed1 lb CaraRed 34 20 8.7%
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 4.4%
8 oz United Kingdom - Dark Crystal 80L8 oz Dark Crystal 80L 33 80 4.4%
1.50 oz American - Chocolate1.5 oz Chocolate 29 350 0.8%
1.50 oz German - De-Husked Caraf III1.5 oz De-Husked Caraf III 32 470 0.8%
183 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 8.9 Boil 60 min 22.34 16.4%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 4.8 Boil 20 min 1.82 4.1%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 20 min 3.8 4.1%
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 8.9 Boil 20 min 8.12 9.8%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 4.8 Boil 10 min 2.18 8.2%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 10 min 4.55 8.2%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 4.8 Boil 5 min 1.2 8.2%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 5 min 2.5 8.2%
1 oz Cascade1 oz Cascade Hops Pellet 4.8 Dry Hop 7 days 16.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 7 days 16.4%
6.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g CaCO3 Water Agt Mash --
5 g CaSO4 Water Agt Mash --
1 each whirlfloc Fining Boil 15 min.
 
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:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Modified water chemistry. Infusing 2 gallons of distilled water, and shooting for a bitter Sulfate to Chloride ratio (3:1). Not too high though. Add about one teaspoon of CaC03 and CaSO4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt heat to 146F Infusion -- 133 °F 20 min
4.2 qt Add boiling water Infusion -- 157 °F 55 min
Raise temp before sparging Temperature -- 167 °F 10 min
9.8 qt heat to 171F Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.75 g | 35 qt) 5.22 20.9  
Mash volume with grains (equipment estimates 8.75 g | 35 qt) 5.85 23.4  
Grain absorption losses (steeping) -0.99 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 4.5 18  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 6 24  
Going into fermentor 6 24  
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: 5.22 20.9
Equipment Profile Used: System Default
 
Notes

2 packets of yeast. 22 grams

C75 bumped up from 5 oz to 12 oz, just because I have it on hand. (Sp 2015)

Cut out caraRed, bumped up Carafa and chocolate, English choc. added Centennial and modified hop schedule (Sp 2016) changed water chemistry for L.A.

current srm = 18.73 and the end result is a little to dark. Currently 3oz UK choco and 2 oz carafa III. Drop choco to 2 oz. balanced C45 and C75. Modified Hop schedule slightly.

12 Jun 2016: replaced CaraMalt with CaraRed. Going for more red.
Also targeting 48 IBU, I added another hop addition of Cascade and Centennial at 20 min.

30 sep 2016. bumping up grain to 8lb. dropping abv to 5.7%
dropped carafa III from 2 to 1.5 oz.

20 Nov 2016. tasting notes and recipe modifications. Great tasting. Seriously. Consistently very good. Dry with complex maltiness and chocolate. mmm.

Chocolate is what I plan to reduce. 2 oz to 1.5oz. Although, I'm not sure if I used British Choco, which is considerably darker. If I used Am, I shoudl reduce. The choco flavor is nice, but not suble, and the color is just too dark.

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  • Last Updated: 2016-11-21 04:47 UTC