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Alaskan Red

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beer and Brewing Magazine (Adaptation)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday June 9th 2018
1.056
1.013
5.6%
93.8
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 79.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 9.3%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.7%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 45 min 45.78 25%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 20 min 30.2 25%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 5 min 9.94 25%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 7.83 25%
4 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.25 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion -- 152 °F --
3.9 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.21 g | 16.9 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.59 30.4
Equipment Profile Used: System Default
 
Notes
  • After boil, chill wort to 60F, pitch yeast and aerate
  • Ferment at 65F for 7 days
  • Let temp rise to 68F and ferment for an additional 7 days
  • Crash beer to 35F before kegging
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  • Public: Yup, Shared
  • Last Updated: 2018-06-09 19:46 UTC