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Blind ACME RED

187 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://beerandbrewing.com/blind-enthusiasms-acme-red-recipe/
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Sunday May 24th 2020
1.061
1.013
6.3%
69.3
20.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg Bairds - Maris Otter Pale Ale10 kg Maris Otter Pale Ale 37.5 5.17 96.5%
0.24 kg German - CaraAroma0.24 kg CaraAroma 34 345.42 2.3%
0.08 kg American - Caramel / Crystal 60L0.08 kg Caramel / Crystal 60L 34 158.62 0.8%
0.04 kg American - Black Malt0.04 kg Black Malt 28 1332.78 0.4%
10.36 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Chinook10 g Chinook Hops Pellet 13 First Wort 0 min 9 3.7%
24 g Chinook24 g Chinook Hops Pellet 13 Boil 60 min 19.64 9%
8 g Chinook8 g Chinook Hops Pellet 13 Boil 30 min 5.03 3%
6 g CTZ6 g CTZ Hops Pellet 15.5 Aroma 30 min 4.5 2.2%
8 g Chinook8 g Chinook Hops Pellet 13 Aroma 20 min 3.96 3%
6 g CTZ6 g CTZ Hops Pellet 15.5 Aroma 20 min 3.55 2.2%
6 g CTZ6 g CTZ Hops Pellet 15.5 Aroma 15 min 2.9 2.2%
16 g CTZ16 g CTZ Hops Pellet 15.5 Aroma 10 min 5.66 6%
22 g Centennial22 g Centennial Hops Pellet 10 Aroma 10 min 5.02 8.2%
16 g CTZ16 g CTZ Hops Pellet 15.5 Aroma 5 min 3.11 6%
25 g Centennial25 g Centennial Hops Pellet 10 Aroma 5 min 3.14 9.4%
30 g Centennial30 g Centennial Hops Pellet 10 Aroma 0 min 11.2%
30 g Centennial30 g Centennial Hops Pellet 10 Whirlpool 0 min 3.75 11.2%
20 g CTZ20 g CTZ Hops Pellet 15.5 Dry Hop Day 0 7.5%
20 g Centennial20 g Centennial Hops Pellet 10 Dry Hop Day 0 7.5%
20 g Chinook20 g Chinook Hops Pellet 13 Dry Hop Day 0 7.5%
267 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
10.44 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 69 °C 67 °C 60 min
30 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.74 L. Suggest reducing initial water volume to 45.4 L and adding 1.34 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.1
Mash volume with grains 37.9
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 26.9 L) 30.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.7 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 40.2 L) 42
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 41.9 L) 40
Total: 61.3  
Equipment Profile Used: System Default
 
Notes

Mash in at 122°F (50°C), no rest, then raise the temperature to 147°F (64°C) for 80 minutes, then to 162°F (72°C) for 10 minutes, then 172°F (78°C) for mash-out and sparge at 172°F (78°C). Grist to water ratio should be 3:1. Boil for 60 minutes, following the hops schedule and adding the yeast nutrient during the boil as per package instructions. Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 66°F (19°C). After dry hopping, transfer to a cold secondary vessel for at least 1 week for clarification.

(https://beerandbrewing.com/blind-enthusiasms-acme-red-recipe/)

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  • Last Updated: 2020-07-05 06:13 UTC