Rudolph's Runoff - Beer Recipe - Brewer's Friend

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Rudolph's Runoff

338 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 84% (brew house)
Source: John Zelazny
Calories: 338 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Tuesday October 11th 2016
1.102
1.018
11.0%
36.1
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Canadian - Pale 2-Row15 lb Pale 2-Row 36 1.75 82.5%
1 lb United Kingdom - Munich1 lb Munich 37 6 5.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.5%
3 oz German - Chocolate Rye3 oz Chocolate Rye 31 240 1%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 5.5%
18.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Boil 60 min 31.28 66.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Boil 15 min 4.81 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 oz maple syrup Flavor Boil 1 hr.
1.50 lb Dried Cherries Flavor Other --
1 each Vanilla Bean - Split Flavor Secondary 14 days
3 each Cinnamon Sticks Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Infusion -- 152 °F 75 min
6 gal Sparge -- 168 °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 5.37 21.5  
Mash volume with grains 6.75 27  
Grain absorption losses -2.15 -8.6  
Remaining sparge water volume (equipment estimates 4.01 g | 16 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.82 39.3
Equipment Profile Used: System Default
 
Notes

Step by Step
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks.

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  • Last Updated: 2016-10-17 18:05 UTC