Grant's Red Ale (2020) - Beer Recipe - Brewer's Friend

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Grant's Red Ale (2020)

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday January 8th 2020
1.053
1.014
5.2%
25.9
14.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter 38 3 79%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 9.9%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 1.2%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 9.9%
10.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.5 Boil 60 min 17.32 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.5 Boil 15 min 8.59 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 qt Infusion 160 °F 150 °F 60 min
14 qt Batch Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.05 16.2  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.04 g | 16.2 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.52 30.1
Equipment Profile Used: System Default
 
Notes

Calibrated probe thermometer to hydrometer thermometer at 104 degrees F.

Initial mash temp 151 degrees.
Final mash temp 150 degrees.

Collected a bit of extra wort after sparge.
Increased boil time to reduce volume to 6 gallons before adding bittering hops.
Added 3 tsp yeast nutrient at 15 min remaining.

Collected between 4.5 and 4.75 gallons of wort.
Cooled to 75 degrees and pitched.

OG = 1.051

Visible fermentation began 6 hours after pitching.

Gravity on day 6 = 1.024
Beer tasted cloyingly sweet.

Pitched a pack of US-05.

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  • Last Updated: 2020-03-01 17:23 UTC