Chinu's Ruby Red Ale - Beer Recipe - Brewer's Friend

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Chinu's Ruby Red Ale

165 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Sunday January 5th 2020
1.054
1.012
5.5%
21.5
13.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 38.8%
1 kg American - Munich - Light 10L1 kg Munich - Light 10L 33 10 19.4%
1.50 kg American - Vienna1.5 kg Vienna 35 4 29.1%
0.20 kg Belgian - Caramel Pils0.2 kg Caramel Pils 34 8 3.9%
0.10 kg German - CaraRed0.1 kg CaraRed 34 20 1.9%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 4.9%
0.10 kg Belgian Candi Sugar - Amber/Brown (60L)0.1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 1.9%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 17.88 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 3.56 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.40 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
5 g Tartaric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 138.8 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Adding Tartaric acid to the water first and then adding chalk solves the solubility issues. Also I personally use deionised water for all my batches, which makes my job easier since the water naturally absorbs CO2(Creating carbonic acid) when exposed to air and drops PH to about 6 when water is hot.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 73 °C 65 °C 60 min
20 L Batch Sparge 70 °C 69 °C --
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 14.1
Mash volume with grains 17.5
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 17.7 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 32  
Equipment Profile Used: System Default
 
Notes
  • My regular LODO Schedule: 3.3g of Potassium MB mixed into 100g of preboiled and cooled water and added to the fermenter before kegging to minimize the chance of oxidation.
  • Brewed at 16c for first 6 days than raised temp to 19c for the next 2 days until fermentation was finished.
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  • Public: Yup, Shared
  • Last Updated: 2020-01-19 15:19 UTC