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Ruby Red

212 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Efficiency: 75% (ending kettle)
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday March 24th 2013
1.064
1.015
6.5%
81.0
9.2
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 84%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 4.2%
0.20 lb Dry Malt Extract - Amber0.2 lb Dry Malt Extract - Amber 42 10 1.7%
0.20 lb Flaked Oats0.2 lb Flaked Oats 33 2.2 1.7%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 4.2%
0.50 lb Honey 0.5 lb Honey 42 2 4.2%
11.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 53.11 33.3%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 30 min 22.31 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.95 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.59 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
0.50 tsp mgso4 Water Agt Mash --
0.50 tsp caso4 Water Agt Mash --
1 tsp cacl2 Water Agt Mash --
5 tsp yeast nutrient Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
24 Infusion -- 159 °F 90 min
8 Sparge -- 170 °F 12 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9 36  
Mash volume with grains 9.85 39.4  
Grain absorption losses -1.34 -5.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.14 g | 20.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes
  • yeast slurry with no starter from harvested yeast.

  • brown sugar syrup added on day
    three of primary fermentation.

    honey added on day one of secondary fermentation.

  • will be kegging this batch.
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  • Public: Yup, Shared
  • Last Updated: 2013-05-01 22:58 UTC