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Raisin Hell Red Ale

200 calories 22.1 g 12 oz
Beer Stats
Method: Partial Mash
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created Tuesday December 10th 2013
1.060
1.017
5.6%
27.4
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb Liquid Malt Extract - Light7.25 lb Liquid Malt Extract - Light 35 4 72%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 7.5%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5%
8 oz Belgian - Pale Ale8 oz Pale Ale 38 3.4 5%
8 oz Molasses8 oz Molasses 36 80 5%
8 oz United Kingdom - Maris Otter Pale8 oz Maris Otter Pale 38 3.75 5%
1 oz American - Chocolate1 oz Chocolate 29 350 0.6%
161 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7.5 Boil 60 min 17.47 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7.5 Boil 30 min 6.71 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7.5 Aroma 10 min 3.17 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains -- 152 °F 45 min
0.5 gal rinse grains, boil, add malts, boil, begin hop schedule. Sparge 152 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
15 oz Raisins Flavor Mash 20 min.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.29 -1.2  
Volume increase from sugar/extract (early additions) 0.66 2.6  
Starting boil volume 3.87 15.5  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Post boil volume 2.29 9.2  
Fermenter Volume 2.29 9.2  
Top off amount 3.21 12.8  
Target batch size 5.5 22  
Total: 6.71 26.8
 
Notes

Chop raisins and heat to 162 degrees for 30 seconds. Put in grain sock and add to mash with 20 minutes left.

Ferment for 7 days, transfer to secondary until fermentation stops. Add Gelatin (optional) and cold crash for 3 days prior to bottling.

Bottle and condition at room temp for 21 days. Chill 3 days...enjoy.

This is a complex beer full of hop nose, raisin and molasses notes on the nose and palate. Great fall beer with Irish Stew...





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  • Last Updated: 2014-04-29 15:18 UTC