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Ozarks Red test

164 calories
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Boil Size: 14.5 gallons
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (ending kettle)
Share: <EMBED>
1.050
1.010
5.26%
51.96
16.44
5.2
 
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 HopsPellet15Boil90 min27.55
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker HopsPellet4Boil45 min12.61
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker HopsPellet4Boil15 min6.82
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker HopsPellet4Whirlpool at 170 °F30 min4.99
 
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 tspCalcium Chloride2 tsp Calcium ChlorideWater AgtMash1 hr.
2 tspGypsum2 tsp GypsumWater AgtMash1 hr.
1 tspBaking Soda1 tsp Baking SodaWater AgtMash1 hr.
2.4 mlPhosphoric acid2.4 ml Phosphoric acidWater AgtMash1 hr.
4.71 mlPhosphoric acid4.71 ml Phosphoric acidWater AgtSparge1 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: Springfield Missouri, 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 7 30.1 70.3 61 85
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: 16
Brew Count: 0
Last Updated: 2018-11-12 21:38 UTC
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