Red Headed Golden Child

Method: All Grain
Style: Mixed-Style Beer
Boil Time: 75 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

4.00 (1 Review)

Hop Utilization: 98%
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Sunday March 8th 2020

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

28.8

SRM (morey):

15.3

Mash pH

5.6

Cost $

52.65

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
11 lb	Belgian - Pilsner11 lb Pilsner	$ 1.06 / lb $ 11.66	37	1.6	56.1%
3.50 lb	American - Munich - Light 10L3.5 lb Munich - Light 10L	$ 1.99 / lb $ 6.97	33	10	17.8%
3.50 lb	German - Wheat Malt3.5 lb Wheat Malt	$ 2.09 / lb $ 7.32	37	2	17.8%
1 lb	Belgian - CaraMunich1 lb CaraMunich	$ 1.99 / lb $ 1.99	33	50	5.1%
10 oz	American - Roasted Barley10 oz Roasted Barley	$ 1.99 / lb $ 1.24	33	300	3.2%
19.62 lbs / $ 29.17

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Amarillo1 oz Amarillo Hops	$ 3.49 / oz $ 3.49	Pellet	7.7	Boil	60 min	15.07	25%
1.50 oz	Amarillo1.5 oz Amarillo Hops	$ 3.49 / oz $ 5.24	Pellet	7.7	Boil	20 min	13.69	37.5%
1.50 oz	Amarillo1.5 oz Amarillo Hops	$ 3.49 / oz $ 5.24	Pellet	7.7	Boil	0 min		37.5%
4 oz / $ 13.96

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Amarillo (Pellet)	$ 3.49 / oz $ 13.96	28.76	100%
4 oz / $ 13.96

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 each	Whirlfloc	$ 0.25 / each $ 0.50	Water Agt	Boil	15 min.
1 each	Campden Tablet	$ 0.04 / each $ 0.04	Water Agt	Boil	1 hr.
$ 0.54

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	2 Each	Cost:	$ 4.49 / each $ 8.98
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 161 B cells required

$ 8.98 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.67 psi Temp: 37 °F CO₂ Level: 2.3 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Go for balanced chloride/sulfate ratio of about 1.0 Per John Palmer; Sulfate/Chloride ratios: 0-0.4: Too Malty 0.4-0.6: Very Malty 0.6-0.8: Malty 0.8-1.5: Balanced 1.5-2.0: Slightly Bitter 2-4: Bitter 4-9: Very bitter 9+: Too bitter!
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.6 gal	Strike	164 °F	152 °F	60 min
9.1 gal	Batch Sparge	152 °F	168 °F	10 min
Starting Mash Thickness: 1.35 qt/lb Starting Grain Temp: 72 °F

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 12.03 gal (48.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.03 gal (0.1 qt) sparge/top-off.
Strike water volume at mash thickness of 1.35 qt/lb	6.62	26.5
Mash volume with grains	8.19	32.8
Grain absorption losses	-2.45	-9.8
Remaining sparge water volume (equipment estimates 8.1 g \| 32.4 qt)	8.08	32.3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 12.03 g \| 48.1 qt)	12	48
Boil off losses	-1.88	-7.5
Hops absorption losses (first wort, boil, aroma)	-0.15	-0.6
Post boil Volume (equipment estimates 10 g \| 40 qt)	10.8	43.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 10.8 g \| 43.2 qt)	10	40
Total:	14.7	58.8
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 95%

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 66% 23.8 ppg

Wort Volume:

10.6 Gallons

Expected 10 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.049
Actual OG: 1.044

Alcohol and Attenuation:

ABV: 4.2%

Apparent Attenuation: 72.7%
Actual FG: 1.012
Calories per 12oz 161 calories
Carbohydrates per 12oz 16.6 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
4/12/2020 6:44 PM over 4 years ago	+0	Mash Complete	1.040	15.7 Gallons	5.3	68 °F	4/12/2020 7:31 PM over 4 years ago	Mash pH was 5.3 about 15 min in to mash Pre boil spgr = 1.040 Post boil spgr = 1.044 Fermentor spgr = 1.044; RI and Hydrometer agree.
4/12/2020 7:31 PM over 4 years ago	+0	Brew Day Complete	1.044	10.6 Gallons	5.53	64 °F	4/12/2020 7:39 PM over 4 years ago	Sprinkled in the two packs of dry yeast Safale - S-04 Added TILT for data gathering.
4/26/2020 12:42 AM over 4 years ago	+14	Other				64 °F	4/26/2020 12:45 AM over 4 years ago	Dumped yeast from the conical; Turned on glycol chiller to get to 40 or lower.
4/30/2020 2:18 AM over 4 years ago	+18	Fermentation Complete	1.012	10 Gallons	4.61	39 °F	4/30/2020 2:23 AM over 4 years ago	Interesting that the TILT showed 1.005; but hydrometer showed 1.013 (Corrected to 1.012) OG was really 1.044, so FG is 1.012 That said, the TILT had some krausen goo on top so probably affected the gravity reading this time.

Notes

Recipe in development.
This is a mixed style of an IRISH RED (15A) and a BRITISH GOLDEN ALE (12B).
More of a RED Golden Ale than an Irish Ale. Likely turn out deep gold.

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Last Updated: 2020-04-11 18:44 UTC

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Red Headed Golden Child