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Red Ale reboot

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created Tuesday August 28th 2018
1.058
1.010
6.2%
47.5
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Red X2 kg Red X 36 12 43.5%
2 kg American - Pale Ale2 kg Pale Ale 37 3.5 43.5%
0.20 kg New Zealand - Medium Crystal Malt0.2 kg Medium Crystal Malt 35.4 56.35 4.3%
0.25 kg New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 5.4%
0.15 kg Brown Sugar0.15 kg Brown Sugar 45 15 3.3%
4.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 35 min 22.91 33.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 10 min 10.03 33.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 10 min 14.57 33.3%
60 g / 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
~Did this from:
https://aussiehomebrewer.com/threads/melbourne-hawthorn-water-profile.97252/
0.1*16= 1.6g calcium carbonate
0.1*16= 1.6g calcium carbonate
0.1*16=1.6g calcium sulphate

But then ... from:
https://melbournebrewers.org/wp-content/uploads/2017/03/key-concepts-in-water-treatment.pdf

For brewers preferring to add these two salts dry:
calcium sulphate: add 0.5 grams per litre of brewing water to give 115ppm Ca2+ and 280ppm SO42-
calcium carbonate: add 0.2 grams per litre of brewing water to give 80 ppm Ca2+ and 120ppm HCO3-
Mash Chemistry and Brewing Water Calculator
 
Notes

Measured OG: 1.054
added 150g of brown caster sugar to bring up OG to approx 1.058
Pitched yeast dry at ~20.5C

added ~40g Mosaic and zest of 2 blood oranges after ~4 days

Measured final gravity ~1.016

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-09-13 12:07 UTC
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