Sourdough Red Ale II - Beer Recipe - Brewer's Friend

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Sourdough Red Ale II

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Source: British Ale Dude
Rating:
4.00 (1 Review)

Hop Utilization: 99%
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday June 6th 2020
1.055
1.012
5.7%
40.5
23.0
5.2
16.66
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Red Active Malt10 lb Red Active Malt $ 0.80 / lb
$ 8.00 		36.3 13.68 66.4%
2 lb Briess - Special Roast2 lb Special Roast $ 1.29 / lb
$ 2.58 		33 40 13.3%
1.56 lb Viking - Wheat1.56 lb Wheat $ 0.81 / lb
$ 1.26 		38 2.5 10.4%
0.50 lb German - Melanoidin0.5 lb Melanoidin $ 1.62 / lb
$ 0.81 		37 25 3.3%
1 lb Briess - Caramel Malt - 90L1 lb Caramel Malt - 90L $ 1.20 / lb
$ 1.20 		34.5 90 6.6%
15.06 lbs / $ 13.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Pioneer35 g Pioneer Hops $ 0.01 / g
$ 0.42 		Pellet 9.3 Boil 60 min 35.55 15.6%
50 g glacier50 g glacier Hops $ 0.01 / g
$ 0.73 		Pellet 4.5 Aroma 5 min 4.9 22.2%
90 g Archer90 g Archer Hops $ 0.01 / g
$ 1.07 		Pellet 4.5 Whirlpool at 120 °F 5 min 40%
50 g Archer50 g Archer Hops $ 0.01 / g
$ 0.60 		Pellet 4.5 Dry Hop at 45 °F 5 days 22.2%
225 g / $ 2.81
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Gypsum Water Agt Mash 90 min.
1 tbsp Irish Moss Fining Boil 10 min.
13 g Epsom Salt Water Agt Mash 0 min.
12 g Baking Soda Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 40 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Water adds to target Burton on Trent;
costco water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal stir in Temperature 152 °F 152 °F 60 min
pull basket and drain Vorlauf 152 °F 170 °F 10 min
Starting Mash Thickness: 2.06 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.06 qt/lb 7.5 30  
Mash volume with grains 8.66 34.7  
Grain absorption losses -1.82 -7.3  
Remaining sparge water volume (equipment estimates 2.26 g | 9 qt) 1.53 6.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.73 g | 30.9 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 6.12 g | 24.5 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.38 g | 25.5 qt) 6 24  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

This Briess special roast supposed to have a soughdough twang so putting it to the test!

Quoting morebeer - "Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate "

This is a second generation recipe. I ended up liking the first one and making some tweaks to make it even better.

Added gelatin to keg.

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  • Last Updated: 2020-07-17 22:27 UTC