Red Rocket Class Project - Beer Recipe - Brewer's Friend

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Red Rocket Class Project

181 calories 17.5 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 18.5% (steeping grains only)
Source: Trocaire intro class 1
Rating:
5.00 (1 Review)

Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday February 17th 2018
1.055
1.012
5.7%
22.4
22.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dry Malt Extract - Pilsen9 lb Dry Malt Extract - Pilsen 42 2 57.1%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 19%
16 oz Candi Syrup - Belgian Candi Syrup - D-18016 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.3%
13 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 9.5%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.2%
0.25 lb Finland - Chocolate Malt0.25 lb Chocolate Malt 31 338 1.6%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 3.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 15.92 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.8 Boil 30 min 4.19 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 2.6 Boil 15 min 2.28 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 ml Defoaming Fining Mash --
1 each Whirfloc Fining Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 257 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
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 10.41 41.6  
Grain absorption losses (steep / mash) -0.34 -1.4  
Volume increase from sugar/extract (early additions) 0.93 3.7  
Pre boil volume (equipment estimates 11.56 g | 46.2 qt) 11 44  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 9.44 g | 37.8 qt) 10 40  
Estimated amount in fermentor 10 40  
Total: 10.41 41.6
Equipment Profile Used: System Default
 
Notes

First class Brewing Project done with Extract recipe created by students on February 17,2018 as part of the Into to Brewing class, in the Brewing Sciences program at Trociare College in Williamsville,NY under direction of Dr. Brian Barrow PhD.
The class developed a recipe on the spot with what a set DME base, and a table full of other steepable specialty grains and hops. After they picked a style directions the class worked together on deciding what grains would give them the desired adjunct characters they were looking for and determined how much to use in a matter of minutes also pairing the hops that would best accent the beer in bittering and aroma. Dr. Barrows then informed them that they were going to split that beer in the end into 2 batches and pitch a different WhiteLabs Yeast in each (WLP001 &WLP530), along with the late addition of Belgian Candy syrup D-180 to the fermentor containing the WLP530 Abbey Yeast. To show how two beers with the same base can be affected with simple additions and simply changing the yeast. This is the first of hopefully many beers this class does together at Trocaire College in the Brewing Sciences Department.

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  • Last Updated: 2018-02-18 12:52 UTC