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Brutus' Ridgeback Red

235 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bruno
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Monday August 19th 2019
1.071
1.016
7.3%
15.5
13.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Vienna3.5 lb Vienna 37 4 25.2%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 25.2%
4 lb German - Munich Light4 lb Munich Light 37 6 28.8%
10 oz German - CaraMunich II10 oz CaraMunich II 34 46 4.5%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 1.8%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 7.2%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 7.2%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Spalt0.4 oz Spalt Hops Pellet 4.5 Boil 60 min 5.66 50%
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 9.8 50%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,500 ml Spiced Rum Other Bottling 0 min.
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use 7 ga of distilled water for mash + boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Acid Rest Steeping -- 95 °F 15 min
8.2 qt Protein rest Decoction -- 122 °F 30 min
11 qt thick mash Decoction -- 150 °F 60 min
Thin Mash Sparge Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.07 24.3  
Mash volume with grains 7.18 28.7  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 2.44 g | 9.8 qt) 1.91 7.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Decoction steps:

  1. Heated H20 to 100 F
  2. Pour all water (4 ga) onto grains rest 15 min.
  3. Decoct 13 quarts
  4. Heat to 150 - 160 F and rest for 30 minutes
  5. Boil decoction for 20-30 minutes
  6. Add all decoction to mash tun to get all mash to 150 F
  7. Rest all mash at 150 F for 1 hour
  8. Sparge 170 F (for 6 ga total)

    Add all hops at the start of the boil
    Add Irish moss and yeast nutrient 10 min before the end of boil + wort chiller
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  • Last Updated: 2019-08-19 20:34 UTC