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Ozarks Red

164 calories
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Boil Size: 15 gallons
Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Rating:
51

Calories: 164 calories (Per 12oz)
Share: <EMBED>
1.050
1.010
5.26%
53.33
16.44
5.29
 
Fermentables
Amount Fermentable PPG °L Bill %
17 lb American - Pale Ale17 lb Pale Ale 37 3.5 78.4%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 9.2%
0.5 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.3%
3 oz American - Roasted Barley3 oz Roasted Barley - (late addition) 33 300 0.9%
2 lb Home Toasted Vienna 100L 350 for 30 min2 lb Home Toasted Vienna 100L 350 for 30 min 15 100 9.2%
21.69 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort   28.68
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 45 min 12.76
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 6.9
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Whirlpool at 170 °F 30 min 4.99
 
Mash Guidelines
Amount Description Type Temp Time
10 galInfusion150 °F60 min
10 galFly Sparge168 °F60 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 tsp Calcium Chloride Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
2.52 ml Phosphoric acid Water Agt Mash 1 hr.
4.95 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Amount:
3
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85.1 7 27.2 66.5 63.9 173.5
Mash Chemistry and Brewing Water Calculator
 
Notes
I toasted 2 pounds of Vienna on 2 large sheets on different racks, one medium one low then switched after 15 minutes, the taste of the toasted grain was noticeable in the first 2 weeks then blended in nicely, I left the roasted barley in the entire mash, it was noticeable as well but blended nicely, I recirculated the entire mash, after fermentation I lagered at 34 for 2 weeks while carbing slow. I can't put this beer down, I'm calling this my Ozarks Red
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View Count: 166
Brew Count: 2
Last Updated: 2018-11-17 04:01 UTC
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Ozarks Mountain Brew 10/31/2018 at 04:08am
5 of 5

This is a very good beer, Ill be brewing this again for sure


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