#70 Red TropicAle (v4) - Beer Recipe - Brewer's Friend

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#70 Red TropicAle (v4)

140 calories 9.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 58 liters (fermentor volume)
Pre Boil Size: 65.18 liters
Post Boil Size: 59.166 liters
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NL
No Chill: 10 minute extended hop boil time
Hop Utilization: 99.8185%
Calories: 140 calories (Per 330ml)
Carbs: 9.8 g (Per 330ml)
Created: Thursday December 30th 2021
1.047
1.005
5.5%
30.3
13.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10,000 g Bairds - Maris Otter Finest Ale Malt 10000 g Maris Otter Finest Ale Malt £ 0.00 / kg
£ 0.00 		37.7 2.5 80.6777%
1,000 g Simpsons - Crystal Light 1000 g Crystal Light £ 0.00 / kg
£ 0.00 		33.1 38.03 8.06777%
525 g Belgian - Special B525 g Special B £ 0.00 / kg
£ 0.00 		34 115 4.23558%
100 g United Kingdom - Black Patent100 g Black Patent £ 0.00 / kg
£ 0.00 		27 525 0.806777%
520 g US - Flaked Oats520 g Flaked Oats £ 0.00 / kg
£ 0.00 		33 2.2 4.19524%
250 g US - Lactose (Milk Sugar)250 g Lactose (Milk Sugar) £ 0.00 / kg
£ 0.00 		41 1 2.01694%
12,395 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Chinook (13 AA)34 g Chinook (13 AA) Hops £ 0.00 / g
£ 0.00 		Pellet 13 Boil 60 min 22.2986 14.5%
28 g Charles Faram - Cascade US (7 AA)28 g Charles Faram - Cascade US (7 AA) Hops £ 0.00 / g
£ 0.00 		Leaf/Whole 6.7 Boil 30 min 8.04315 12%
72 g Charles Faram - Cascade US (7 AA)72 g Charles Faram - Cascade US (7 AA) Hops £ 0.00 / oz
£ 0.00 		Leaf/Whole 6.7 Hopback at 90 °C 15 min 30.8%
100 g Yakima Valley Hops - AU Vic Secret (17.4 AA)100 g Yakima Valley Hops - AU Vic Secret (17.4 AA) Hops £ 0.00 / g
£ 0.00 		Leaf/Whole 18.6 Dry Hop 3 days 42.7%
234 g / £ 0.00
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
92.5%
Flocculation:
Low
Optimum Temp:
24 - 29 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 235 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added both lactic acid and Gypsum to V3 this time will avoid Gypsum and go darker
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L 2nd Step Infusion -- 65 °C 20 min
6 L Sparge -- 67 °C 40 min
5 L Mash out Infusion -- 78 °C 10 min
25 L Sparge Sparge -- 80 °C 10 min
Starting Mash Thickness: 3.25 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.37 L. Suggest reducing initial water volume to 45.4 L and adding 18.97 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.49 L. Suggest reducing strike water volume to 37.38 L and adding 2.09 L sparge/top-off. 39.5
Strike water volume at mash thickness of 3.3 L/kg 39.5
Mash volume with grains 47.5
Grain absorption losses -12.1
Remaining sparge water volume (equipment estimates 37.8 L) 38.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 64.4 L) 65.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 58.4 L) 59.2
Hops absorption losses (hopback) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 58.8 L) 58
Total: 78.1  
Equipment Profile Used: System Default
 
Notes

Made on the 4th of March 2022 had initial issues with the overflow pipe locking so couldn’t recirculate the mash until 40 minutes left then lost approximately 4 L when recirculating wort so the initial mash was topped up with 7 1/2 L of water to continue the mash. OG at 1.046rather than 1.049. Gravity still in 20’s on 8th March after 4 days. Fermentation is rapid at 26deg. Gravity at 1.015 on 10th March. Gravity at 1.007 on 17th March consistent for two days temp dropped to 20 Deg on 16th. Dry hopped tea with 75g ea Sabro and Vic Sec on 13th March and then 25g Each on 15th, tastes ok on 17th so proceeding to reduce temp for legging on ???

Nice but not as nice as previous. Has too much black malt and a little astringency, not sure vic secret added much but perceived bitterness

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  • Last Updated: 2022-05-31 18:44 UTC