Red Cask Ale - Beer Recipe - Brewer's Friend

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Red Cask Ale

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cook and Hammond
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday July 25th 2017
1.046
1.011
4.6%
30.0
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 kg German - Red X7.7 kg Red X 36 12 89.5%
0.60 kg German - CaraAmber0.6 kg CaraAmber 34 23 7%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 3.5%
8.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Leaf/Whole 8.6 Boil 60 min 26.18 71.4%
20 g Cascade20 g Cascade Hops Leaf/Whole 8.6 Boil 10 min 3.8 28.6%
70 g / £ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.05 L. Suggest reducing initial water volume to 45.4 L and adding 2.65 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 25.8
Mash volume with grains 31.5
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 31.8 L) 33.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.1 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 42
Going into fermentor 42
Total: 59.5  
Equipment Profile Used: System Default
"Red Cask Ale" Best Bitter beer recipe by Cook and Hammond. All Grain, ABV 4.57%, IBU 29.98, SRM 14.65, Fermentables: (Red X, CaraAmber, Special B) Hops: (Cascade)
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  • Last Updated: 2017-08-03 20:12 UTC