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Jackass Butte Red Ale

Method: Extract
Style: Irish Red Ale
Boil Time: 70 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 45% (steeping grains only)
Source: Self & Northern Brewer
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Monday November 2nd 2015

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

21.9

SRM (morey):

15.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light	35	4	75%
1 lb	Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen	42	2	12.5%
7 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	6.3%
0.25 lb	American - Special Roast0.25 lb Special Roast	33	50	3.1%
0.13 lb	Belgian - Biscuit0.125 lb Biscuit	35	23	1.6%
0.13 lb	United Kingdom - Chocolate0.125 lb Chocolate	34	425	1.6%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	70 min	11.84	50%
1 oz	Goldings1 oz Goldings Hops	Pellet	4.5	Boil	40 min	10.06	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Willamette (Pellet)	11.84	50%
1 oz	Goldings (Pellet)	10.06	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc - tablet		Fining	Boil	15 min.
1 tsp	Yeast Nutrient		Other	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 3/4 cup

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Well water filtered through 5 micron activated charcoal filter

Notes

Mashed steeping grain at 158º F for 50 minutes, Sparged with 1 quart 175º water.

Pre-Boil volume was 3 gallons.

1/2 pound of LME was added to the start of boil. The remainder of the LME & DME was added at 60 minutes into the boil. Fermentables were boiled 10 minutes to sterilize for a total boil time of 70 minutes.

Yeast was re-hydrated and pitched when into 80º wort. Wort was aerated for 15 minutes using aquarium pump, HEPA filter and 5 micron stone.

Fermentation bucket was placed in 68º room at 1:30 PM. Bubbles were flowing trough air-lock at 3:15 PM

Last Updated and Sharing

688

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Brews

Public: Yup, Shared
Last Updated: 2015-11-02 18:10 UTC

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 for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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