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Fiery Chilli Redhead Ale

Method: All Grain
Style: Chilli Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.2 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Original
Hop Utilization: 93%
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)

Created: Monday August 29th 2022

Original Gravity:

1.045

Final Gravity:

1.009

ABV (standard):

4.7%

IBU (tinseth):

24.5

SRM (morey):

9.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Barrett Burston - Ale Malt2 kg Ale Malt	36.8	2.8	39.5%
1.50 kg	Barrett Burston - Vienna Malt1.5 kg Vienna Malt	35	4.3	29.6%
1 kg	Weyermann - Munich Type I1 kg Munich Type I	38	6	19.8%
0.50 kg	New Zealand - Red Back Malt0.5 kg Red Back Malt	35.4	32.99	9.9%
0.06 kg	New Zealand - Shepherds Delight Malt0.06 kg Shepherds Delight Malt	36.5	152.28	1.2%
5.06 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Centennial10 g Centennial Hops	Pellet	7.8	Boil at 100 °C	60 min	8.54	25%
10 g	Amarillo10 g Amarillo Hops	Pellet	7.1	Boil at 100 °C	45 min	7.14	25%
10 g	Amarillo10 g Amarillo Hops	Pellet	7.1	Boil at 100 °C	30 min	5.98	25%
10 g	Cascade10 g Cascade Hops	Pellet	5.2	Boil at 100 °C	15 min	2.83	25%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Centennial (Pellet) 10 g Centennial (Pellet) Hops	8.54	25%
20 g	Amarillo (Pellet) 20 g Amarillo (Pellet) Hops	13.12	50%
10 g	Cascade (Pellet) 10 g Cascade (Pellet) Hops	2.83	25%
40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
17 L	Strike	74 °C	68 °C	60 min
14.75 L	Sparge	76 °C	76 °C	25 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2.38 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.91 g	Epsom Salt	Water Agt	Mash	1 hr.
1.59 g	Gypsum	Water Agt	Mash	1 hr.
0.48 g	Canning Salt	Water Agt	Mash	1 hr.
0.77 ml	Lactic acid	Water Agt	Mash	1 hr.
0.18 g	sodium metabisulphite	Water Agt	Mash	1 hr.
0.15 g	sodium metabisulphite	Water Agt	Sparge	20 min.
1 each	Scorpion Chilli Pepper (large)	Spice	Boil	1 hr.
0.80 ml	Lactic acid	Water Agt	Boil	10 min.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	11 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	34 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 207.8 g Temp: 33 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Ale Profile for 9.6 SRM

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
52	11	12	51	67	0
Mash Chemistry and Brewing Water Calculator

Notes

The water profile is important.
Check out the 'Mash Chemistry and Brewing Water' link above and reload: WH8FXWX for the actual water adjustments using my source water. Adjust accordingly for yours.
The Sodium Met additions are to neutralise chlorine and chloramine, but raise Na by 3ppm and So4 by 10ppm. This brings the final water profile to within parameters for my 'Ale Profile for 9.6 SRM'.
The grains: Redback malt and Shepherds Delight lend a reddish colour to the finished beer.

Last Updated and Sharing

275

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Brews

Public: Yup, Shared
Last Updated: 2022-11-28 09:17 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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