Grateful Red Ale - Beer Recipe - Brewer's Friend

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Grateful Red Ale

193 calories 18.8 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.173 (recipe based estimate)
Efficiency: 50% (brew house)
Source: morgan
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Saturday January 11th 2014
1.063
1.014
6.4%
16.6
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Lager1 kg Lager 38 1.4 19.7%
250 g Belgian - Biscuit250 g Biscuit 35 23 4.9%
125 g Belgian - Caramel Pils125 g Caramel Pils 34 8 2.5%
50 g United Kingdom - Crystal 60L50 g Crystal 60L 34 60 1%
3 kg Liquid Malt Extract - Extra Light3 kg Liquid Malt Extract - Extra Light 37 2.5 59.1%
400 g Dry Malt Extract - Light400 g Dry Malt Extract - Light 42 4 7.9%
250 g Corn Sugar - Dextrose250 g Corn Sugar - Dextrose 46 0.5 4.9%
5,075 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 11 Boil 60 min 12.62 33.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 4.01 33.3%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.5 Dry Hop 12 days 33.3%
90 g / $ 0.00
 
Yeast
Mangrove Jack - British Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 425 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L dough in Temperature -- 40 °C 15 min
1 Temperature -- 48 °C 20 min
2 Temperature -- 60 °C 30 min
3 Temperature -- 70 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.9 L) 6.9
Mash volume with grains (equipment estimates 26.9 L) 7.9
Grain absorption losses (steeping) -1.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.5
Pre boil volume (equipment estimates 28 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 22
Going into fermentor 22
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: 6.9  
Equipment Profile Used: System Default
 
Notes

3 packs (10g) Mangrove Jacks - British Ale Yeast

Brew #3

Too big of a mash for my equipment, most of the hot and cold break made it to the fermenter.
Cooled in sink then added 4l -5C ice made from spring water to the fermentation bucket.
Total time to cool ~40 minutes to get to 4C.
Strained wort from grist onto ice. Too cold had to add boiling water to get up to 20*C.

Begin fermentation: 12-01-2014
Rack to secondary: 19-01-2014

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  • Public: Yup, Shared
  • Last Updated: 2014-02-04 13:23 UTC