Balaclava - Imperial Red Ale - Beer Recipe - Brewer's Friend

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Balaclava - Imperial Red Ale

228 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Russell Brewtique
Calories: 228 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Saturday December 10th 2016
1.074
1.018
7.3%
78.5
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 60%
1.50 kg German - CaraRed1.5 kg CaraRed 34 20 20%
1 kg Belgian - Biscuit1 kg Biscuit 35 23 13.3%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 6.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 g CO2 extract1.5 g CO2 extract Hops Fresh 66 Boil 75 min 13.11 0.4%
25 g Admiral 25 g Admiral Hops Leaf/Whole 16.5 Boil 60 min 52.26 6.6%
50 g Amarillo50 g Amarillo Hops Leaf/Whole 10.4 Boil 5 min 13.13 13.3%
100 g Amarillo100 g Amarillo Hops Leaf/Whole 10.4 Whirlpool 0 min 26.6%
100 g Amarillo100 g Amarillo Hops Leaf/Whole 10.4 Dry Hop 5 days 26.6%
100 g Simcoe100 g Simcoe Hops Leaf/Whole 14.3 Dry Hop 5 days 26.6%
376.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 each Protofloc Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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
5.2 pH stabilizer used for all brewing liquor.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66.7 °C 60 min
Starting Mash Thickness: 2.67 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 20
Mash volume with grains 25
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 15.8 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 18
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Corrections to fermentables:
MO Pale used is Crisp MO extra pale
Wheat Malt is MM Artisanal wood-smoked wheat malt

Correction to hops:
CO2 extract 33% with 50% utilisation (from Malt Miller): 1.5g added to boil after 15 mins for remaining 75 mins.
Additional note: Bags used for all hop additions; Admiral added at start of boil and removed after 60 mins (30 mins to go); Bags drained.

Fermantation:
Primary - 10 days at 20C Approx 16 litres transferred to secondary.
Secondary - 5 days at 18.5C. Dry hopped.

Conditioning:
3 days crash cooled at 3C (dry hops in situ) (would ideally have been 5 days, but transferred on Christmas Eve...) Hop squeeze on transfer (would ideally have been left further 2 days post hop squeeze).
Transferred to keg. Cold conditioned for 7 days at 4C on 10 psi CO2.

Approx 15 litres in the keg. Tastes very tropical, juicy, mouth watering at this stage.

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  • Last Updated: 2016-12-24 12:31 UTC