Ed Pulaski Fire Red Ale - Beer Recipe - Brewer's Friend

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Ed Pulaski Fire Red Ale

155 calories 15.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ed Renkey
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday September 15th 2019
1.047
1.011
4.8%
133.0
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Caramel Munich 60L1 lb Caramel Munich 60L 35.4 60 14.3%
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 85.7%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Boil 60 min 62.86 19.4%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Boil 30 min 48.31 19.4%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 15 min 21.84 19.4%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Aroma 0 min 19.4%
1.75 oz Domestic Hallertau1.75 oz Domestic Hallertau Hops Pellet 3.9 Dry Hop 0 days 22.6%
7.75 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.84 g | 23.4 qt) 5.62 22.5  
Mash volume with grains (equipment estimates 5.84 g | 23.4 qt) 5.7 22.8  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.23 g | 24.9 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.12 24.5
Equipment Profile Used: System Default
 
Notes

Steep Briess Caramel 60L for 20 minutes or until temperature reaches 170 degrees in 3 gallons of water. Bring to boil, remove from heat and add Gold Malt Extract and DME. Bring back up to boil and begin hop schedule: 1.5oz Centennial 60 min, 1.5oz Centennial 30 min, 1.5oz Cascade 15 min, 1.5oz Cascade flameout and steep for 5 minutes. Cool and rack to fermenter, topping off to 5.5 gallons. Rack to secondary and dry hop with 1.75oz Hellertau.

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  • Last Updated: 2019-09-15 17:14 UTC