R017/2020 PEPPER BLOSSOM RED ALE - Beer Recipe - Brewer's Friend

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R017/2020 PEPPER BLOSSOM RED ALE

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 20.01 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: SE AULD HWAEL
No Chill: 40 minute extended hop boil time
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Thursday May 14th 2020
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1.046
1.011
4.6%
26.2
14.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg United Kingdom - Maris Otter Pale2.25 kg Maris Otter Pale 38 3.75 53.6%
1.25 kg German - Vienna1.25 kg Vienna 37 4 29.8%
425 g German - Melanoidin425 g Melanoidin 37 25 10.1%
200 g Briess - Brewers Oat Flakes200 g Brewers Oat Flakes 32.2 2.5 4.8%
75 g Gladfield - Roast Barley75 g Roast Barley 32.7 507 1.8%
4,200 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 50 min 3.88 12.5%
25 g Willamette25 g Willamette Hops Pellet 4.5 Boil 20 min 16.31 62.5%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 5 min 5.99 25%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss Fining Boil 15 min.
2 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 85.4 g       Temp: 18 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 75 °C 67 °C --
14 L Fly Sparge 85 °C 67 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16.8
Mash volume with grains 19.6
Grain absorption losses -4.2
Remaining sparge water volume 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.1 L) 20
Estimated amount in fermentor 20
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

MASHED PEPPER IN GIN PRIMING

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  • Last Updated: 2021-01-03 19:44 UTC