Reilly's Rhode Island Red - Beer Recipe - Brewer's Friend

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Reilly's Rhode Island Red

160 calories 15 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: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Seaview Brewery
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday March 20th 2016
1.049
1.010
5.1%
62.5
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 73.9%
1.25 lb United Kingdom - Crystal Rye1.25 lb Crystal Rye 33 90 10.9%
0.75 lb Belgian - Cara 45L0.75 lb Cara 45L 34 42 6.5%
0.13 lb American - Roasted Barley0.125 lb Roasted Barley 33 300 1.1%
0.58 lb American - Carapils (Dextrine Malt)0.58 lb Carapils (Dextrine Malt) 33 1.8 5%
0.29 lb German - Acidulated Malt0.29 lb Acidulated Malt 27 3.4 2.5%
11.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.98 g Apollo11.975 g Apollo Hops Pellet 20 First Wort 0 min 20 5.9%
15.62 g Centennial15.62 g Centennial Hops Pellet 10 Whirlpool at 180 °F 30 min 7.5 7.7%
13.88 g Columbus13.88 g Columbus Hops Pellet 15 Whirlpool at 180 °F 30 min 10 6.9%
20.82 g Mosaic20.818 g Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 12.5 10.3%
20.49 g Simcoe20.488 g Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 30 min 12.5 10.2%
7 g Apollo7 g Apollo Hops Pellet 20 Dry Hop 4 days 3.5%
28 g Centennial28 g Centennial Hops Pellet 10 Dry Hop 4 days 13.9%
14 g Columbus14 g Columbus Hops Pellet 15 Dry Hop 4 days 6.9%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 13.9%
42 g Simcoe42 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 20.8%
201.78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 10 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 18 29 63 300 67
Added 7.3 grams gypsum to both mash and sparge water. Added 3 grams of epsom salt to both mash and sparge water. Added 2 grams of calcium chloride to both mash and sparge water. Added 2 grams of baking soda to mash ONLY. Estimated PH of the mash is 5.2 per Bru'n Water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.8 qt Batch Sparge Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.74 14.9  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.44 -5.7  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 5.45 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.59 22.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Going into fermentor 5.5 22  
Total: 9.19 36.7
Equipment Profile Used: System Default
 
Notes

Started with the Northern Brewer West Coast Radical Red Ale kit. Used the malt bill provided, adding the carapils and acidulated malt to the grist.

The hops schedule, varieties, and amounts are completely different, as is the yeast selection.

Add dry hops around day 4 of primary fermentation. After 4-5 days proceed with packaging regimen.

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  • Last Updated: 2016-04-09 13:12 UTC