Red Channel Marker - Beer Recipe - Brewer's Friend

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Red Channel Marker

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brian Albers
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday May 3rd 2019
1.065
1.015
6.5%
98.8
16.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 80%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.7%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 6.7%
1 lb American - Victory1 lb Victory 34 28 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 11.8 First Wort 60 min 23.38 7.7%
1 oz Summit1 oz Summit Hops Pellet 17.5 Boil 20 min 36.97 15.4%
1 oz Centennial1 oz Centennial Hops Pellet 9 Boil 20 min 19.01 15.4%
1 oz Summit1 oz Summit Hops Pellet 17.5 Boil 5 min 12.17 15.4%
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil 5 min 7.23 15.4%
1 oz Summit1 oz Summit Hops Pellet 17.5 Boil at 200 °F 0 min 15.4%
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil at 200 °F 0 min 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 0 min.
1.50 tsp Calcium Chloride Water Agt Mash 1 hr.
0.60 tsp White Labs yeast nutrient Other Boil 10 min.
1 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       Amount: 3.4 oz       Temp: 70 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Temp mash Strike -- 154 °F 60 min
5.2 gal Batch sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.25 21  
Mash volume with grains 6.45 25.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 7.25 29  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mash at 154° using a ratio of 1.4 quarts water per pound.
Rest mash for 60 minutes.
Verify starch conversion with a wort sample and iodine.
Add first wort hops to the kettle, before first runnings.
Vorloff slowly until wort is clear and then drain first running to kettle.
Mash out with remaining water volume at 170°, stir and hold for 15 minutes, vorloff slowly until clear and drain wort to kettle.
Heat wort to boil and boil for 70 minutes.
After 50 minutes (20 minutes remaining), add first hop addition.
After 60 minutes (10 minutes remaining), add yeast nutrient.
After 65 minutes (5 minutes remaining), add second hop addition.
After 70 minutes, flame out and add last hop addition.
Cool the wort quickly after the last hop addition to retain as much hop aroma as possible.
Cool wort as low as possible and aerate and
Carbonate to no more than 2 volumes and condition for fourteen days and serve at 45° to 55°

Total Water Needed: 10.45 Gallons
Mash Water Needed: 5.25 Gallons
Sparge Water Needed: 5.2 Gallons
Strike Temperature: 166 F
Pre-Boil Wort Produced : 7.5 Gallons

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  • Last Updated: 2019-05-29 05:42 UTC