Rampage Red - Beer Recipe - Brewer's Friend

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Rampage Red

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Cat
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday July 18th 2015
1.058
1.015
5.6%
23.5
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 37.3%
2 lb German - CaraAroma2 lb CaraAroma 34 130 10%
1 lb German - Melanoidin1 lb Melanoidin 37 25 5%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 5%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 2.5%
0.10 lb United Kingdom - Roasted Barley0.1 lb Roasted Barley 29 550 0.5%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 39.8%
20.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.47 First Wort 0 min 14.64 50%
2 oz Yakima Valley Hops - Fuggle2 oz Fuggle Hops Pellet 4.8 Boil 15 min 8.9 50%
4 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 426 B cells required
Y1272
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 426 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Mash Out Infusion -- 169 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 6.86 27.4  
Mash volume with grains 8.43 33.7  
Grain absorption losses -2.45 -9.8  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 8.8 35.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.66 62.7
Equipment Profile Used: System Default
 
Notes

Remove melanoiden, switch base malt to 100% Maris Otter, bump up roasted barley slightly.

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  • Last Updated: 2015-11-04 21:32 UTC