red willie Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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red willie

155 calories 15.7 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 652 gallons (fermentor volume)
Pre Boil Size: 682 gallons
Post Boil Size: 635.5 gallons
Pre Boil Gravity: 11.2 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Thursday March 10th 2022
11.7 °P
2.9 °P
4.7%
7.1
14.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
825 lb Proximity - Pale Ale Malt825 lb Pale Ale Malt 37 3.5 73.2%
110 lb Proximity - Crystal 40110 lb Crystal 40 34.5 40 9.8%
55 lb Proximity - Dextrine Malt55 lb Dextrine Malt 34.5 3 4.9%
55 lb Proximity - Biscuit Roasted 2055 lb Biscuit Roasted 20 35 20 4.9%
55 lb Proximity - Munich Malt55 lb Munich Malt 37.3 10 4.9%
27.50 lb Proximity - Chocolate Malt27.5 lb Chocolate Malt 32 350 2.4%
1,127.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Yakima Valley Hops - Magnum16 oz Magnum Hops Pellet 14.5 Boil 60 min 7.06 100%
16 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
427.87 gal Strike 162 °F 152 °F 60 min
500 gal Fly Sparge 173 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 71 °F
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
100 g Gypsum Water Agt Mash 1 hr.
300 ml Lactic acid Water Agt Mash 1 hr.
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
"red willie" No Profile Selected beer recipe by barleywine86. All Grain, ABV 4.73%, IBU 7.06, SRM 14.93, Fermentables: (Pale Ale Malt, Crystal 40, Dextrine Malt, Biscuit Roasted 20, Munich Malt, Chocolate Malt) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-03-11 13:58 UTC
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