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Nutella Red

183 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday December 30th 2013
1.055
1.017
5.1%
10.2
21.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 70.2%
4 oz American - Chocolate4 oz Chocolate 29 350 1.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7%
1 lb Belgian - Special B1 lb Special B 34 115 7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 7%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - hallertau1 oz hallertau Hops Pellet 4 Boil 60 min 10.17 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocoa Nibs Flavor Primary --
2 each Vanilla Bean Flavor Secondary --
2 oz Hazelnut Extract Flavor Secondary --
8 oz lactose Other Boil 10 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Heat water to 172.9 F -- -- 158 °F 120 min
2 gal Fly Sparge -- 150 °F --
Starting Mash Thickness: 1.15 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.15 qt/lb 4.1 16.4  
Mash volume with grains 5.24 20.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 5.97 g | 23.9 qt) 3.43 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

To primary fermentation: Steep 8 oz cocoa nibs and two vanilla beans, halved and pods removed, in 16 oz water at 180 F water until disintegrated. Add to fermenter.

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  • Last Updated: 2014-02-23 18:49 UTC