Watney's Red Barrel 1.0 - Beer Recipe - Brewer's Friend

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Watney's Red Barrel 1.0

128 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 105 min
Batch Size: 2.64 gallons (fermentor volume)
Pre Boil Size: 3.28 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 62% (brew house)
Source: http://barclayperkins.blogspot.com/2016/01/how-to-brew-watneys-red-barrel.html
Calories: 128 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday May 30th 2019
1.039
1.010
3.7%
36.7
10.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 92.8%
4 oz Thomas Fawcett - Crystal Malt4 oz Crystal Malt 33 61 5.8%
1 oz Belgian Candi Sugar - Dark (275L)1 oz Belgian Candi Sugar - Dark (275L) 38 275 1.4%
69 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 19.21 40.3%
0.12 oz East Kent Goldings0.12 oz East Kent Goldings Hops Pellet 5 Boil 60 min 5.12 9.7%
0.40 oz Fuggles0.4 oz Fuggles Hops Pellet 4.5 Boil 20 min 9.31 32.3%
0.12 oz East Kent Goldings0.12 oz East Kent Goldings Hops Pellet 5 Boil 20 min 3.1 9.7%
0.10 oz East Kent Goldings0.1 oz East Kent Goldings Hops Pellet 5 Dry Hop 12 days 8.1%
1.24 oz / $ 0.00
 
Yeast
Mangrove Jack - Burton Union Yeast M79
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
62 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Temperature -- 104 °F 15 min
Mash Temperature -- 158 °F 90 min
Sparge Sparge -- 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.13 8.5  
Mash volume with grains 2.47 9.9  
Grain absorption losses -0.53 -2.1  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 1.93 7.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 5.31 g | 21.2 qt) 3.28 13.1  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.64 10.6  
Going into fermentor 2.64 10.6  
Total: 4.06 16.2
Equipment Profile Used: System Default
 
Notes

https://boakandbailey.com/2014/09/brewing-red-barrel-watneys-keg/

OG 1038 | FG 1009 | c.3.8% ABV | 30–32 IBU | 27 EBC

Pale malt 89%
Enzymic (acid?) malt 1%
Crystal malt (variable, for colour) 4.5%
Malt extract (in mash) 3%
Invert 3 (sugar, in boil) 2.5%


Hops – Fuggles (70%) Goldings (30%) to achieve 30–32 IBU. (Manual prescribes a blend of different growths to help maintain a consistent palate across batches.)

Water (all water used in the process) – 40 grains per gallon sulphates; 35 grains per gallon chlorides.

MASH at 158F (70c) for 1.5hrs; 1st sparge 175F (79.5c); 2nd sparge 160F (71c).
BOIL for 1h45m, with Invert 3 sugar, Irish Moss (1lb per 100 barrels – so, a teaspoon…) and Fuggles at 1h45m; Goldings at 15m.
Pitch yeast at 60F (15.5c) – Mortlake 114, or a blend of 114 and 118, in case you happen to have any handy; alternatively, a fairly neutral English ale yeast is probably best.
During fermentation, keep temperature below 69F (20.5c).
Warm condition for 8–12 days with dry hops (Goldings) at rate of 1oz per barrel (0.8g per gallon, we think); or use hop extract to achieve the equivalent. Add caramel at this stage if colour is off.
Prime with ‘liquid candy’ (sugar syrup?) to achieve 1.45 vols CO2 in final container.

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  • Last Updated: 2019-07-12 02:11 UTC