Brew Log History
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Columbus1 oz Columbus Hops |
|
Pellet |
15 |
Boil
|
60 min |
54.54 |
28.6% |
0.50 oz |
Fuggles0.5 oz Fuggles Hops |
|
Pellet |
4.5 |
Boil
|
20 min |
4.95 |
14.3% |
0.50 oz |
East Kent Goldings0.5 oz East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
20 min |
5.5 |
14.3% |
0.50 oz |
Amarillo0.5 oz Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
5 min |
3.12 |
14.3% |
1 oz |
Amarillo1 oz Amarillo Hops |
|
Leaf/Whole |
8.6 |
Dry Hop
|
7 days |
|
28.6% |
3.50 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.5 gal |
|
Sparge |
-- |
152 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
"Red Rye'ding Hood Ale #2" American Wheat or Rye Beer recipe by GSH. All Grain, ABV 5.82%, IBU 68.11, SRM 13.58, Fermentables: (Pale 2-Row, Rye, Caramel / Crystal 60L, Carapils (Dextrine Malt), Melanoidin, Victory, Biscuit) Hops: (Columbus, Fuggles, East Kent Goldings, Amarillo)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-11-08 16:15 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Back To Top