Jackass Butte Red Ale - Beer Recipe - Brewer's Friend

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Jackass Butte Red Ale

168 calories 16.9 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 70 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 45% (steeping grains only)
Source: Self & Northern Brewer
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday November 2nd 2015
1.051
1.012
5.1%
21.9
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 75%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 12.5%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Special B0.5 lb Special B 34 115 6.3%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 3.1%
0.13 lb Belgian - Biscuit0.125 lb Biscuit 35 23 1.6%
0.13 lb United Kingdom - Chocolate0.125 lb Chocolate 34 425 1.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 70 min 11.84 50%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 40 min 10.06 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc - tablet Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 3/4 cup      
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Well water filtered through 5 micron activated charcoal filter
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.61 g | 26.5 qt) 2.54 10.2  
Mash volume with grains (equipment estimates 6.61 g | 26.5 qt) 2.62 10.5  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
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: 2.54 10.2
Equipment Profile Used: System Default
 
Notes

Mashed steeping grain at 158º F for 50 minutes, Sparged with 1 quart 175º water.

Pre-Boil volume was 3 gallons.

1/2 pound of LME was added to the start of boil. The remainder of the LME & DME was added at 60 minutes into the boil. Fermentables were boiled 10 minutes to sterilize for a total boil time of 70 minutes.

Yeast was re-hydrated and pitched when into 80º wort. Wort was aerated for 15 minutes using aquarium pump, HEPA filter and 5 micron stone.

Fermentation bucket was placed in 68º room at 1:30 PM. Bubbles were flowing trough air-lock at 3:15 PM

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  • Last Updated: 2015-11-02 18:10 UTC