Red Ale Colaborativa - Beer Recipe - Brewer's Friend

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Red Ale Colaborativa

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rodrigo, Rafael, Thomas, Luiz e Dudu
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday October 25th 2017
1.054
1.014
5.2%
19.3
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 39.5%
5 kg American - Pale Ale5 kg Pale Ale 37 3.5 32.9%
1 kg German - CaraAroma1 kg CaraAroma 34 130 6.6%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 6.6%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 13.2%
180 g American - Black Malt180 g Black Malt - (late boil kettle addition) 28 500 1.2%
15.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Magnum37 g Magnum Hops Pellet 12.7 Boil 60 min 19.3 100%
37 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Refermentação       Amount: 7g/l Açúcar      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 1 51 152 59 138
6g Sulfato de Cálcio
18g Cloreto de Cálcio
12g Bicarbonato de Sódio (Fervura)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42.5 L Mash in Infusion -- 69 °C 60 min
64 L Mash out Infusion -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 65.89 L. Suggest reducing initial water volume to 45.4 L and adding 20.49 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 55.56 L. Suggest reducing strike water volume to 35.38 L and adding 10.16 L sparge/top-off. 45.5
Strike water volume at mash thickness of 3 L/kg 45.5
Mash volume with grains 55.6
Grain absorption losses -15.2
Remaining sparge water volume (equipment estimates 36.4 L) 30.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 65.9 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 60
Going into fermentor 60
Total: 76.1  
Equipment Profile Used: System Default
 
Notes

ATENÇÃO AOS AJUSTES DA QUANTIDADE DE ÁGUA, POIS AS PANELAS NÃO SUPORTAM ESSA TIRAGEM DE 60 LITROS. RODRIGO DISSE QUE FARIA A MÁGICA NO FERMENTADOR, MAS A LITRAGEM SUGERIDA ABAIXO PRECISA SER AJUSTADA TAMBÉM.

  • Esquentar 45 litros de água (± 3 litros a cada kg de malte) a ± 76º;
  • Misturar à água os maltes Pilsen, Caraaroma, Caramunich Tipo II e a aveia em flocos;
  • Manter a temperatura na casa dos 69º por 60 minutos;
  • Manter recirculação contínua durante toda a brassagem;
  • Após 50 minutos de brassagem, incluir o malte American - Black Malt;
  • Após os 60 minutos da brassagem, elevar a temperatura a 78º e manter por 10 minutos;
  • Fazer a lavagem com 57 litros de água (1,5x o volume de água utilizado na brassagem) a 78º;
  • Ferver por 60 minutos, fazendo a adição dos lúpulos no tempo determinado
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  • Public: Yup, Shared
  • Last Updated: 2017-10-26 19:49 UTC