Red Scare (Delirium Red Clone) - Beer Recipe - Brewer's Friend

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Red Scare (Delirium Red Clone)

227 calories 20.4 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.144 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday March 29th 2020
1.069
1.013
7.3%
22.1
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 65.3%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 19.8%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 9.9%
9.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.5%
0.25 lb German - CaraHell0.25 lb CaraHell 34 11 2.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 2.8 Boil 60 min 19.45 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Aroma 15 min 2.6 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Tart Cherry Puree, Vintner's Harvest Flavor Secondary --
1 tsp Irish Moss Fining Mash 15 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
3687
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.37 g | 13.5 qt) 2.76 11  
Mash volume with grains (equipment estimates 3.37 g | 13.5 qt) 2.8 11.2  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.8 3.2  
Pre boil volume (equipment estimates 4.11 g | 16.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 2.5 10  
Top off amount 2.75 11  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.51 22
Equipment Profile Used: System Default
 
Notes

Brewed during the COVID-19 Virus Pandemic of 2020.

Yeast Starter: (1-2 days ahead)
Break the yeast packet.
When the packet has expanded, mix 1/2 cup of malt extract into 2 cups of water (or double this in a gallon jug).
Bring to boil - simmer for 10 mins. Add ¼ teaspoon of yeast nutrient.
Cool to 80 F - pour into sterile 2 qt. jar. Add yeast and cover with aluminum foil.
Shake as often as possible (seriously, multiple times a day!)

Wort:
Bring 2 gallons of water 160F. Add grains and steep for 25 mins.
Turn off heat. Add all sugars. Add water or extract to reach target gravity. Check gravity with a refractometer.
Bring to boil and add bittering hops.
Boil for 45 mins. and then add the aroma hops, 1 tsp. of Irish Moss and ½ tsp. yeast nutrient. At this time place the wort chiller in the brew pot to sterilize.
After 60 mins., remove from heat.
Begin to force cool.
Cool to 80F, and add to cool water in fermenter. Take readings.
Aerate well and pitch yeast.
Ferment for 1 week between 64-72F.
Sanitize can of cherry puree. Pour cherry puree into secondary bucket and transfer beer. Stir occasionally with a sterilized spoon.
Leave in secondary for 2 weeks. Take readings.
Bottle with priming sugar. Drink in 2-4 weeks.

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  • Last Updated: 2020-03-29 16:36 UTC