Bloody Bastard Ale - Beer Recipe - Brewer's Friend

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Bloody Bastard Ale

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Collin Corcoran
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Thursday March 17th 2016
1.059
1.014
5.9%
93.8
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 75.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.5%
0.25 lb American - Caramel / Crystal 150L0.25 lb Caramel / Crystal 150L 33 150 1.9%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 15.1%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Pellet 13 Boil 40 min 41.89 10%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Boil 15 min 51.92 20%
5 oz Citra5 oz Citra Hops Pellet 11 Whirlpool 0 min 50%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz irish moss Herb Boil 15 min.
2 oz yeast nutrient Other Boil 15 min.
1 oz Sweet Orange Peel Flavor Boil 10 min.
 
Yeast
GigaYeast - NorCal Ale #1
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3/4 Cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Sparge -- 155 °F 60 min
4 gal Sparge -- 177 °F 15 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 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.31 g | 17.3 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.76 23.1  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
Going into fermentor 5.5 22  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Blood Orange Puree - 3 cups of juice added in secondary

Sweet Orange rinds added in boil for last 10 minutes.

Brewday:

Pitched yeast, saw bubbling in less than 24 hours. I will post more images after secondary and bottling of finished product.

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  • Last Updated: 2016-04-01 00:35 UTC