David Van Aken's Chocolate Red Ale - Beer Recipe - Brewer's Friend

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David Van Aken's Chocolate Red Ale

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 20.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday November 18th 2019
1.054
1.010
5.8%
20.0
17.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36.36 lb United Kingdom - Maris Otter Pale36.36 lb Maris Otter Pale 38 3.75 88.5%
1.82 lb Briess - Caramel Malt - 60L1.82 lb Caramel Malt - 60L 35.4 60 4.4%
1.82 lb American - Caramel / Crystal 120L1.82 lb Caramel / Crystal 120L 33 120 4.4%
1.09 lb German - Chocolate Rye1.09 lb Chocolate Rye 31 240 2.7%
41.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.64 oz Citra3.64 oz Citra Hops Pellet 11 Boil 10 min 13.92 25%
3.64 oz Mount Hood3.64 oz Mount Hood Hops Pellet 4.8 Boil 10 min 6.07 25%
3.64 oz Citra3.64 oz Citra Hops Pellet 11 Boil 0 min 25%
3.64 oz Mount Hood3.64 oz Mount Hood Hops Pellet 4.8 Boil 0 min 25%
14.56 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
6 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.41 gal Strike -- 163 °F --
Infusion -- 152 °F 60 min
14.66 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.05 gal (88.18 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.05 gal (40.18 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.7 gal (74.78 qt). Suggest reducing strike water volume to 8.71 gal (34.85 qt) and adding 6.7 gal (26.78 qt) sparge/top-off. 15.41 61.6  
Strike water volume at mash thickness of 1.5 qt/lb 15.41 61.6  
Mash volume with grains 18.7 74.8  
Grain absorption losses -5.14 -20.5  
Remaining sparge water volume (equipment estimates 12.02 g | 48.1 qt) 11.98 47.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.05 g | 88.2 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.55 -2.2  
Post boil Volume (equipment estimates 20 g | 80 qt) 20.5 82  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.5 g | 82 qt) 20 80  
Total: 27.39 109.5
Equipment Profile Used: System Default
"David Van Aken's Chocolate Red Ale" No Profile Selected beer recipe by Brewer #49549. All Grain, ABV 5.82%, IBU 19.99, SRM 17.52, Fermentables: (Maris Otter Pale, Caramel Malt - 60L, Caramel / Crystal 120L, Chocolate Rye) Hops: (Citra, Mount Hood) Other: (Whirlfloc)
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  • Last Updated: 2020-01-15 19:54 UTC