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Red Yeti English Pale Ale

155 calories 16 carbs
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Beer Stats
Method: Partial Mash
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Efficiency: 75% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Saturday January 19th 2013
1.047
1.012
4.6%
32.9
12.68
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.5 lb Briess Golden Light Dried Malt Extract1.5 lb Briess Golden Light Dried Malt Extract 40 4 21.9%
0.75 lb British Pale Malt (Maris Otter)0.75 lb British Pale Malt (Maris Otter) 37 3 11%
0.1875 lb Belgian Special B0.1875 lb Belgian Special B 30 220 2.7%
0.75 lb Belgian Biscuit Malt0.75 lb Belgian Biscuit Malt 36 23 11%
0.5 lb British Crystal 50/600.5 lb British Crystal 50/60 34 55 7.3%
3.15 lb Northern Brewer Gold Liquid Malt Extract3.15 lb Northern Brewer Gold Liquid Malt Extract 36.9 6 46.1%
6.84 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz US Willamette1 oz US Willamette Hops Leaf/Whole 6 Boil 60 min 33.3%
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops Pellet 4.7 Boil 10 min 33.3%
1 oz Goldings, East Kent1 oz Goldings, East Kent Hops Pellet 5 Boil 1 min 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
0.75 gal Conversion/Saccharification Rest (153°F) Infusion 153 °F 60 min
0 gal Mash Out (170°F) Infusion 170 °F 10 min
 
Other Ingredients
Amount Name Type Use Time
0.00130208 lb Irish Moss 20 min. Other Boil 1 hr.
0.00130208 lb Gypsum (Calcium Sulfate) Other Boil 1 hr.
 
Yeast
- -
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Safbrew S-33 Dry Yeast
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Notes

This is a great grain bill for an Irish Red ale also. This yeast had a really cool kreausen during the primary fermentation. It looked like brain tissue. I never have seen anything like it.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-01-19 22:56 UTC
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