Ozarks Red - Beer Recipe - Brewer's Friend

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Ozarks Red

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday September 27th 2018
1.050
1.010
5.3%
53.3
16.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale Ale17 lb Pale Ale 37 3.5 78.4%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 9.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.3%
3 oz American - Roasted Barley3 oz Roasted Barley - (late boil kettle addition) 33 300 0.9%
2 lb Home Toasted Vienna 100L 350 for 30 min2 lb Home Toasted Vienna 100L 350 for 30 min 15 100 9.2%
21.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 90 min 28.68 14.3%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 45 min 12.76 28.6%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 6.9 28.6%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Whirlpool at 170 °F 30 min 4.99 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
2.52 ml Phosphoric acid Water Agt Mash 1 hr.
4.95 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
16679
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85.1 7 27.2 66.5 63.9 173.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 150 °F 60 min
10 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.69 gal (54.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.69 gal (6.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.49 38  
Mash volume with grains 11.22 44.9  
Grain absorption losses -2.71 -10.8  
Remaining sparge water volume 8.47 33.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.69 g | 54.8 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 13.31 g | 53.3 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 11.93 47.7  
Total: 17.96 71.8
Equipment Profile Used: System Default
 
Notes

I toasted 2 pounds of Vienna on 2 large sheets on different racks, one medium one low then switched after 15 minutes, the taste of the toasted grain was noticeable in the first 2 weeks then blended in nicely, I left the roasted barley in the entire mash, it was noticeable as well but blended nicely, I recirculated the entire mash, after fermentation I lagered at 34 for 2 weeks while carbing slow. I can't put this beer down, I'm calling this my Ozarks Red

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  • Last Updated: 2018-11-17 04:01 UTC