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Red Tail Ale clone (partial Mash)

192 calories 19.5 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: https://byo.com/recipe/red-tail-ale-clone/
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created Tuesday October 23rd 2018
1.058
1.014
5.8%
43.67
11.38
5.52
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 18.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 12.5%
0.50 lb American - Victory0.5 lb Victory 34 28 6.3%
5 lb DME Golden Light (Briess)5 lb DME Golden Light (Briess) 44.6 4 62.5%
8 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 60 min 12.5 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 20.69 40%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool 0 min 10.49 40%
2.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2 gal Submerge cracked malts in 1 gallon (4 L) water at 153 °F (67 °C) for 60 minutes. Remove grains and place in a colander. Infusion 153 °F 60 min
1 gal Wash with 1 gallon (4 L) hot water. Sparge 170 °F --
3 gal Add extract and top up to 6 gallons (23 L) and bring to boil. Temperature 212 °F --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
fernley, nv
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

https://byo.com/recipe/red-tail-ale-clone/

Mendocino Brewing Co.’s Red Tail Ale clone
(5 gallons/19 L, partial mash)
OG = 1.057 FG = 1.012
IBU = 40 SRM = 11 ABV = 6%

Ingredients
1.5 lb. (0.68 kg) 2-row pale malt
1 lb. (0.45 kg) caramel malt (60° L)
0.5 lb. (0.23 kg) Victory® malt
5 lbs. (2.3 kg) Briess extra light dried malt extract
4 AAU Cluster hop pellets (60 min.) (1/2 oz./14 g at 8% alpha acids)
7 AAU Cascade hop pellet (30 min.) (1 oz./28 g at 7% alpha acids)
1 oz. (28 g) Cascade hops (0 min.)
American ale yeast (Wyeast 1056 or White Labs WLP001 or Safale US-05)
3/4 cup corn sugar (if priming)

Step by Step
Submerge cracked malts in 1 gallon (4 L) water at 153 °F (67 °C) for 60 minutes. Remove grains and place in a colander. Wash with 1 gallon (4 L) hot water. Add extract and top up to 6 gallons (23 L) and bring to boil. Add Cluster hops, boil 30 minutes. Add Cascade pellets, boil 30 minutes. Turn off heat, add Cascade hops and stir to create a whirlpool. Allow hops to steep 20 minutes the begin to cool the wort. Put wort into your primary fermenter along with enough water to make 5.25 gallons (20 L). When cooled to 70 °F (21 °C), pitch yeast. Ferment warm (68 to 70 °F/20 to 21 °C) for ten days, rack to secondary if you so desire and condition cooler (64 °F/18 °C) for one to two weeks. Prime, bottle and age two to three weeks or keg and force carbonate.

All-grain option: Mash 11 lbs. (5 kg) pale malt, plus the Victory® and caramel as above, in 4 gallons (15 L) water at 153 °F (67 °C) for 60 minutes. Runoff and sparge with 4 gallons (15 L) or enough water to collect 6.5 gallons (24.6 L) and bring to a boil. You should not need to top up the wort in the fermenter, but time your boil and hop additions to end up with 5.25 gallons (20 L) in the kettle.

Written by Scott Russell

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-23 18:49 UTC
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