RedHeadedStepChild Ale - Beer Recipe - Brewer's Friend

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RedHeadedStepChild Ale

175 calories 8.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 15 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 5.2 gallons
Post Boil Size: 5.2 gallons
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Johnny Levasseur
Calories: 175 calories (Per 12oz)
Carbs: 8.3 g (Per 12oz)
Created: Wednesday January 8th 2020
1.055
1.000
7.2%
0.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Corn Sugar - Dextrose4.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 69.2%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 30.8%
6.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Ginger root Flavor Whirlpool 0 min.
4 oz Crystalized Ginger Flavor Secondary 7 days
5 each Lime Zest Flavor Whirlpool 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 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
5.5 gal Strike 157 °F 147 °F 60 min
Starting Mash Thickness: 1.47 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.47 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 5.45 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.98 g | 19.9 qt) 5.2 20.8  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -0.38 -1.5  
Post boil Volume (equipment estimates 5.1 g | 20.4 qt) 5.2 20.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.2 g | 20.8 qt) 5.1 20.4  
Total: 5.45 21.8
Equipment Profile Used: System Default
 
Notes




January 11, 2020 - 5pm

Diced 2# ginger and blended then put into muslin bag. Zested 5 limes and extracted juice and put in 2 0z vodka.

Pre boiled 3 gallons in robobrew and 4 gallons in sparge water heater.

Added crushed campden tablet in boiled water

Turn off heat and dumped 5 tsp yeast nutrient and sugars, Stirred and then added lime mixture.

Let steep for 30 min while sanitizing fast fermenter.

Topped of wort to get to 5.5 gallons from storage heater.

Chilled wort to 77 degrees then transferred to fermenter.

Oxygenated manually for 80 seconds.

Pitched 2 pack S-04

Dropped in blue Tilt.

OG 1.055

Jan 18, 2020 - Added 4.6 oz diced crystallized ginger in 2 cups boiling water then transferred to fast fermenter. SG 1.0

Jan 27, 2020 - SG 1.001 - dumped trub ball.

Jan 28, 2020 - Transfered to fermonster, purged with c02 and began cold crashing to 36 degrees

Jan 29, 2020 - 1pm - Added Gelatin

Feb 1, 2020 4 pm - FG 1.001 - 7.08% ABV
Added 1 cup dextrose to 2 cups boiled/cooled water and drop in fermonster. Stored lightly and transfered to keg, purged with Co2. Set to 30 PSI for 2 days and should be ready.

Feb 15, 2020 - 1130 am - Made a reduction with 2 oz diced crystallized ginger and 1/2 cup dextrose, cooled, filtered through cheese clothe then dumped into keg.

Looking insanely clear.
























































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  • Last Updated: 2020-02-27 01:56 UTC