bjs like red

202 calories 16 carbs
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Sunday April 28th 2019
1.062
1.008
7.04%
29.7
15.49
5.42
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 64.3%
0.75 lb Weyermann - Munich Dark 0.75 lb Munich Dark 37 10 10.7%
0.75 lb Briess - Caramel Munich 60L0.75 lb Caramel Munich 60L 35.4 60 10.7%
1 lb Cane Sugar1 lb Cane Sugar 46 0 14.3%
7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
8 g Northern Brewer8 g Northern Brewer Hops Pellet 7.8 Boil 60 min 22.66 50%
3 g Northern Brewer3 g Northern Brewer Hops Pellet 7.8 Boil 15 min 4.22 18.8%
5 g Northern Brewer5 g Northern Brewer Hops Pellet 7.8 Boil 5 min 2.82 31.3%
 
Mash Guidelines
Amount Description Type Temp Time
8 qt Infusion 142 °F 30 min
4 qt Infusion 152 °F 60 min
4 qt Sparge 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3 g Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 115 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 115 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Olathe KS Tap Water (unsoftened)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 11 45 50 76 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Trying no starter. Using S04 and S05 yeasts together.

Current mash schedule yields way too much fermentable sugars to match BJs. Also BJs is all Belgian grains.

View Count: 144
Brew Count: 0
Last Updated: 2019-05-10 03:41 UTC

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