Clayton's Red - Beer Recipe - Brewer's Friend

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Clayton's Red

232 calories 23.6 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: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 85% (brew house)
Source: P. Ditty
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday August 20th 2016
1.070
1.017
6.9%
59.5
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.7%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 7.7%
9 lb American - Vienna9 lb Vienna 35 4 69.2%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.8%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 13.6 Boil 30 min 33.34 14.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Boil 5 min 2.23 7.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13.6 Boil 5 min 4.32 7.1%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Whirlpool at 212 °F 0 min 3.34 7.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 7 Whirlpool at 135 °F 0 min 2.86 14.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Whirlpool at 105 °F 0 min 0.48 7.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13.6 Whirlpool at 212 °F 0 min 6.48 7.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 13.6 Whirlpool at 135 °F 0 min 5.56 14.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13.6 Whirlpool at 105 °F 0 min 0.93 7.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13.6 Dry Hop 0 days 7.1%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Dry Hop 0 days 7.1%
7 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 355 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Spring water from Pittsfield, MA.

1/2 tsp Gypsum and CaCl.

First mash pH 5.6. Added 1/2 tsp Gypsum.

After second reading at 5.5, added 1/4 tsp Gypsum. Last reading 4.45. However, this was before adding the caramelized (higher acidity) malts at 30 min.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Missed target -- -- 146 °F 20 min
5 gal (+1=5) First runnings -- -- 153 °F 40 min
3 gal Missed target again -- -- 157 °F 10 min
1 gal (all 8 gal into mash tun) -- -- 165 °F 5 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 4.23 16.9  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

See hardcopy notes on mash alterations.

C80 + CaraMunich added 30 min into mash to minimize over-extraction of caramelized sugars and tannins.

Harvested half jar krausen to add back after settling.

First DH charge 0.5 oz each at first krausen.

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  • Last Updated: 2023-12-06 23:43 UTC