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RedHeadedStepChild Ale

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

Original Gravity:

1.055

Final Gravity:

1.000

ABV (standard):

7.2%

IBU (tinseth):

0.0

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

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

Other Ingredients

Amount	Name	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

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.

Recipe Photos

Last Updated and Sharing

1,318

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Brews

Public: Yup, Shared
Last Updated: 2020-02-27 01:56 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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