Grumpy Gunny Holiday Red

198 calories 19.8 g
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rust Brewing/Yuma Local Home brew Store
Calories: 198 calories (Per )
Carbs: 19.8 g (Per )
Created Monday October 30th 2017
1.060
1.014
6.0%
56.4
28.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 69.6%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8.7%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 13%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 4.3%
0.25 lb United Kingdom - Carastan (30/37)0.25 lb Carastan (30/37) 35 34 2.2%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 2.2%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 47.91 42.9%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 8.49 57.1%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.31 gal Mash In Infusion 152 °F 60 min
3.7 gal Mash Out Sparge 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

BRICKWARMER HOLIDAY RED (All Grain) Official NORTHERN BREWER Instructional Document

This strong-ish American amber ale is built for the cold: a substantial gravity for snowy weather, but a fast turnaround so you can get some holiday cheer from fermentor to pint ASAP. Malty but not too sweet, just enough bitterness to balance, a de nite but not overstated citrus hop pro le (bolstered by real citrus!), this is far from your normal holiday ale.Its saturated copper-red hue comes from a blend of malts: pale choco- late adds a warm, toasty dimension and suggestions of black tea to the g-and-toffee pro le of two authentic English caramel malts. The earthy and dark dried-fruit char- acter of the malt segues into bright oral citrus, thanks to the resinous lime-and- owers velvet punch of Styrian Goldings (Celeia) and a charge of sweet orange peel at the end of the boil!

O.G: 1.062 READY: 4 WEEKS
Suggested fermentation schedule: - 1–2 weeks primary, 1–2 weeks secondary,
1–2 weeks bottle conditioning

MASH INGREDIENTS

  • 8 lbs. English Maris Otter
  • 1 lb. Torre ed Wheat
  • 1.5 lbs Ashburne Mild
  • 0.5 lbs. English Dark Crystal
  • 0.25 lbs. Bairds Carastan Malt
  • 0.25 lbs. Fawcett Pale Chocolate Malt

    BOIL ADDITIONS & TIMES
  • 3/4 oz. US Magnum (60 min)
  • 1 oz. Styrian Goldings (Celeia) (10 min) - 1 oz. Sweet Orange Peel (0 min)

    YEAST
  • DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
  • LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
  • LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.

    PRIMING SUGAR
  • 5 oz Priming Sugar (save for Bottling Day)

    MASH SCHEDULE: SINGLE INFUSION
    Sacch’ Rest: 152° F for 60 minutes Mashout: 170° F for 10 minutes

    BOIL ADDITIONS & TIMES
    3/4 oz. US Magnum (60 min)
    1 oz. Styrian Goldings (Celeia) (10 min)
    1 oz. Sweet Orange Peel (0 min)

    YEAST
    DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
    LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
    LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.
View Count: 649
Brew Count: 0
Last Updated: 2017-11-03 01:34 UTC

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