Red Ruckus - Double Red Ale (HBT) - Beer Recipe - Brewer's Friend

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Red Ruckus - Double Red Ale (HBT)

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewerBrad82
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=548507
Created: Wednesday January 13th 2016
1.072
1.017
7.2%
72.4
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 84.2%
1 lb American - Vienna1 lb Vienna 35 4 6.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.2%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 2.4%
6 oz American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 2.4%
3 oz German - De-Husked Caraf II3 oz De-Husked Caraf II 32 418 1.2%
15.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 13.7 Boil 60 min 67.06 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 5.32 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Whirlpool 0 min 28.6%
3.50 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 273 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.79 23.2  
Mash volume with grains 7.02 28.1  
Grain absorption losses -1.93 -7.7  
Remaining sparge water volume (equipment estimates 3.52 g | 14.1 qt) 3.39 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

Recipe Type: All Grain
Yeast: Wyeast 1335
Yeast Starter: ALWAYS
Batch Size (Gallons): 11
Original Gravity: 1.074
Final Gravity: 1.016
IBU: 26
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14 days @ 65F
Tasting Notes: Malt focused with hints of caramel, fig and slight toast. Medium to medium-heavy body

Mash: (150F)

  • 26 lbs American 2-row
  • 2 lbs Vienna malt
  • 1 lb Carapils
  • 0.75 lbs Caramel 40L
  • 0.75 lbs Caramel 80L
  • 0.375 lbs Dehusked Carafa II

    Hops:

  • 1.5 oz Columbus (13.7% AA) - 60 min
  • 1 oz Willamette (5.2% AA) - 10 min
  • 1 oz Willamette (5.2% AA) - 0 min

    Yeast:

  • Wyeast 1335 British Ale II

    I have brewed this beer nearly a dozen times to hone in on this relatively simple recipe. The two types of caramel malt give some nice color but also contribute a complex flavor profile of caramel and dark stone fruits. The dehusked carafa II adds a deep ruby hue. The carapils helps to form and maintain a dense, lasting off-white colored foam cap which laces down the glass, but does not make the beer too full-bodied.

    The dehusked Carafa is also known as Carafa Special
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  • Last Updated: 2016-01-13 18:38 UTC