Red Head with a Kick - Beer Recipe - Brewer's Friend

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Red Head with a Kick

206 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Tuesday March 22nd 2016
1.063
1.011
6.8%
36.1
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 75.5%
2.50 lb American - Vienna2.5 lb Vienna 35 4 18.9%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 3.8%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 First Wort 0 min 28.1 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.97 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool at 170 °F 10 min 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Strike 165 Infusion -- 150 °F 60 min
17 qt Water temp 180 Sparge -- 165 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.14 16.6  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Primary 2 weeks
Secondary 4 weeks
Soaked one oak spiral in Jamison for 7 days
Put Jamison and oak into secondary for 4 weeks

Added about a cup more of Jamison when legging

Set on 12.5 psi for 2.5 weeks

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  • Last Updated: 2016-05-19 14:05 UTC