Ritchie Red Beer Recipe | All Grain American Amber Ale | Brewer's Friend
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Ritchie Red

252 calories 25.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Sunday February 28th 2021
1.076
1.018
7.6%
53.3
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 73.6%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 7.7%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 9.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7.7%
2.50 oz American - Blackprinz2.5 oz Blackprinz 36 500 1.2%
12.91 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 20 min 53.28 50%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 160 °F 10 min 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.84 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
AH_HA treated
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Ritchie Red" American Amber Ale beer recipe by postaudioguy. All Grain, ABV 7.63%, IBU 53.28, SRM 19.15, Fermentables: (Maris Otter Pale, Dark Crystal 80L, Flaked Oats, Caramel / Crystal 10L, Blackprinz) Hops: (Mosaic)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-28 05:30 UTC
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