Sourdough RED Ale - Beer Recipe - Brewer's Friend

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Sourdough RED Ale

204 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 55% (brew house)
Source: British Ale Dude
Hop Utilization: 99%
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Saturday March 14th 2020
1.061
1.019
5.5%
49.4
20.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Finland - Pale Ale Malt10 lb Finland - Pale Ale Malt 37 2.5 59.9%
2 lb Briess - American - Special Roast2 lb American - Special Roast 33 40 12%
2 lb Viking - Finland - Wheat 2 lb Finland - Wheat 38 2.5 12%
1 lb German - Melanoidin1 lb Melanoidin 37 25 6%
0.50 lb Briess - American - Caramel Malt - 90L0.5 lb American - Caramel Malt - 90L 34.5 90 3%
3 oz United Kingdom - Chocolate3 oz United Kingdom - Chocolate 34 425 1.1%
1 lb Viking - Pale Cookie1 lb Pale Cookie 34.5 10 6%
16.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer - Cascade50 g Cascade Hops Pellet 7.9 Boil 60 min 41.15 38.5%
50 g Northern Brewer - Cascade50 g Cascade Hops Pellet 7.9 Aroma 5 min 8.2 38.5%
30 g Northern Brewer - Cascade30 g Cascade Hops Pellet 7.9 Dry Hop 0 days 23.1%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Gypsum Water Agt Mash 90 min.
1 tbsp Irish Moss Fining Boil 10 min.
8 g Magnesium Chloride Water Agt Mash --
10 g Baking Soda Water Agt Mash --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 40 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Water adds to target Burton on Trent;
not costco - walmart "parent's choice" water; could not find water report...costco all sold out cause of corona virus hysteria
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal stir in Strike 155 °F 150 °F 10 min
stir and recirculate Temperature 150 °F 150 °F 70 min
pull basket and drain Temperature 150 °F 170 °F 10 min
Starting Mash Thickness: 2.06 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.06 qt/lb 7.56 30.3  
Mash volume with grains 8.74 35  
Grain absorption losses -1.84 -7.3  
Remaining sparge water volume (equipment estimates 1.99 g | 7.9 qt) 1.35 5.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

This Briess special roast supposed to have a soughdough twang so putting it to the test! I am also coincidentally streamlining my inventory of stuff that does not taste anything like Fullers.

Quoting morebeer - "Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate "

I wanted to make a tocobaga clone but didn't quite have all the hops required.

Note: 5 days in keg and tried sample. melanoidin malt probably a little heavy. Was expecting bigger hop presence, but maltiness is overpowering

Update: A day or two later it really rounded out. i might do this recipe again.

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  • Last Updated: 2020-04-04 16:41 UTC