Red Rabbit - hoppy red ale - Beer Recipe - Brewer's Friend

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Red Rabbit - hoppy red ale

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ray Baggett
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Sunday April 24th 2016
1.063
1.018
5.9%
63.3
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 7.1%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
2 lb German - CaraRed2 lb CaraRed 34 20 14.3%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 60 min 22.66 11.1%
0.75 oz Citra0.75 oz Citra Hops Pellet 14.4 Boil 20 min 23.34 16.7%
1.25 oz Citra1.25 oz Citra Hops Pellet 14.4 Aroma 5 min 12.8 27.8%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Aroma 5 min 4.52 11.1%
1 oz Citra1 oz Citra Hops Leaf/Whole 14.4 Dry Hop 10 days 22.2%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 10 days 11.1%
4.50 oz / $ 0.00
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Used spring water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 qt Sparge -- 154 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.25 13  
Mash volume with grains 4.29 17.2  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.66 g | 22.6 qt) 6.05 24.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Dry hop by steeping: 1000 ml boil in flask. Steep for 15 minutes at around 180. ( pull off boil, add hops, shake, allowing to cool naturally) Crash chill. Syphon 24 oz of hop juice and add to primary fermenter.

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  • Last Updated: 2016-05-02 01:14 UTC