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Rat Rod RED AG (Large)

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 31 gallons (fermentor volume)
Pre Boil Size: 33.3 gallons
Post Boil Size: 32.25 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 85% (brew house)
Source: SteVe
Hop Utilization: 99%
Calories: 253 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)

Created: Tuesday June 7th 2016

Original Gravity:

1.076

Final Gravity:

1.020

ABV (alternate):

8.0%

IBU (tinseth):

14.7

SRM (morey):

16.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	US - Pale 2-Row20 lb Pale 2-Row	37	1.8	26.1%
20 lb	United Kingdom - Maris Otter Pale20 lb Maris Otter Pale	38	3.75	26.1%
20 lb	Weyermann - Vienna Malt20 lb Vienna Malt	37	3.5	26.1%
10 lb	Munich - Light 10L10 lb Munich - Light 10L	33	10	13%
2 lb	Dingemans - Biscuit2 lb Biscuit	34.5	22	2.6%
2 lb	American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L	34	40	2.6%
1 lb	American - Chocolate1 lb Chocolate	29	350	1.3%
1 lb	American - Roasted Barley1 lb Roasted Barley	33	300	1.3%
11 oz	German - Acidulated Malt11 oz Acidulated Malt	27	3.4	0.9%
76.69 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Magnum2 oz Magnum Hops		Pellet	15	Boil	60 min	14.67	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Magnum (Pellet)		14.67	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 gal	Dough in @ 120F	Temperature	--	130 °F	30 min
10 gal		Temperature	--	140 °F	30 min
10 gal		Temperature	--	158 °F	45 min
7.5 gal		Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Chalk	Water Agt	Mash	1 hr.
13 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - A10 Darkness

Amount:	5 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 757 B cells required

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 757 B cells required

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:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 757 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=J85VZ25
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-13 20:03 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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