Rudolph the Red Hoppy Reinbeer - Beer Recipe - Brewer's Friend

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Rudolph the Red Hoppy Reinbeer

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 52 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Oystein Vold
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Tuesday December 1st 2015
1.060
1.013
6.1%
39.5
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9 kg Belgian - Pale Ale9 kg Pale Ale 38 7.58 76.5%
0.20 kg Belgian - Special B0.2 kg Special B 34 305.39 1.7%
0.06 kg Belgian - Roasted Barley0.06 kg Roasted Barley 30 1532.93 0.5%
1 kg Belgian - Cara Ruby1 kg Belgian - Cara Ruby 34 49.21 8.5%
1 kg Belgian Crystal1 kg Belgian Crystal 34 150.61 8.5%
0.50 kg Belgian Melano Light0.5 kg Belgian Melano Light 34 41.2 4.3%
11.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Yakima Valley Hops - East Kent Golding60 g East Kent Golding Hops Pellet 5 Boil 60 min 18.37 20%
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 60 min 16.53 20%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 5 min 2.2 13.3%
40 g Yakima Valley Hops - East Kent Golding40 g East Kent Golding Hops Pellet 5 Aroma 5 min 2.44 13.3%
100 g Yakima Valley Hops - East Kent Golding100 g East Kent Golding Hops Pellet 5 Dry Hop 7 days 33.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Protafloc Fining Boil 15 min.
2 each Servomyces capsule Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 5 gram/liter      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Temperature -- 67 °C 45 min
50 L Temperature -- 75 °C 1 min
Starting Mash Thickness: 4.35 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.55 L. Suggest reducing initial water volume to 45.4 L and adding 6.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.39 L. Suggest reducing strike water volume to 39.29 L and adding 0.99 L sparge/top-off. 40.3
Strike water volume at mash thickness of 4.4 L/kg 40.3
Mash volume with grains 46.4
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 19.6 L) 20.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 51.6 L) 52
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 42
Going into fermentor 42
Total: 60.4  
Equipment Profile Used: System Default
 
Notes

Fermentation:
7 days primary
7 days secondary with dry hopping


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  • Last Updated: 2015-12-04 15:00 UTC