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Red Ruckus - Double Red Ale (HBT)

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewerBrad82
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=548507

Created: Wednesday January 13th 2016

Original Gravity:

1.072

Final Gravity:

1.017

ABV (standard):

7.2%

IBU (tinseth):

72.4

SRM (morey):

14.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	American - Pale 2-Row13 lb Pale 2-Row	37	1.8	84.2%
1 lb	American - Vienna1 lb Vienna	35	4	6.5%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.2%
6 oz	American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L	34	40	2.4%
6 oz	American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L	33	80	2.4%
3 oz	German - De-Husked Caraf II3 oz De-Husked Caraf II	32	418	1.2%
15.44 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Columbus1.5 oz Columbus Hops	Pellet	13.7	Boil	60 min	67.06	42.9%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	10 min	5.32	28.6%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Whirlpool	0 min		28.6%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Columbus (Pellet)	67.06	42.9%
2 oz	Willamette (Pellet)	5.32	57.2%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - British Ale 1335

Amount:	1 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	High
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 273 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Recipe Type: All Grain
Yeast: Wyeast 1335
Yeast Starter: ALWAYS
Batch Size (Gallons): 11
Original Gravity: 1.074
Final Gravity: 1.016
IBU: 26
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14 days @ 65F
Tasting Notes: Malt focused with hints of caramel, fig and slight toast. Medium to medium-heavy body

Mash: (150F)

26 lbs American 2-row
2 lbs Vienna malt
1 lb Carapils
0.75 lbs Caramel 40L
0.75 lbs Caramel 80L
0.375 lbs Dehusked Carafa II

Hops:
1.5 oz Columbus (13.7% AA) - 60 min
1 oz Willamette (5.2% AA) - 10 min
1 oz Willamette (5.2% AA) - 0 min

Yeast:
Wyeast 1335 British Ale II

I have brewed this beer nearly a dozen times to hone in on this relatively simple recipe. The two types of caramel malt give some nice color but also contribute a complex flavor profile of caramel and dark stone fruits. The dehusked carafa II adds a deep ruby hue. The carapils helps to form and maintain a dense, lasting off-white colored foam cap which laces down the glass, but does not make the beer too full-bodied.

The dehusked Carafa is also known as Carafa Special

Last Updated and Sharing

1,351

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Brews

Public: Yup, Shared
Last Updated: 2016-01-13 18:38 UTC

System Default

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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