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Sourdough RED Ale

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 55% (brew house)
Source: British Ale Dude
Hop Utilization: 99%
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)

Created: Saturday March 14th 2020

Original Gravity:

1.061

Final Gravity:

1.019

ABV (standard):

5.5%

IBU (tinseth):

49.4

SRM (morey):

20.3

Mash pH

5.5

Cost $

n/a

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Fermentation History

Target 64°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Viking - Finland - Pale Ale Malt10 lb Finland - Pale Ale Malt	37	2.5	59.9%
2 lb	Briess - American - Special Roast2 lb American - Special Roast	33	40	12%
2 lb	Viking - Finland - Wheat 2 lb Finland - Wheat	38	2.5	12%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	6%
0.50 lb	Briess - American - Caramel Malt - 90L0.5 lb American - Caramel Malt - 90L	34.5	90	3%
3 oz	United Kingdom - Chocolate3 oz United Kingdom - Chocolate	34	425	1.1%
1 lb	Viking - Pale Cookie1 lb Pale Cookie	34.5	10	6%
16.69 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Northern Brewer - Cascade50 g Cascade Hops	Pellet	7.9	Boil	60 min	41.15	38.5%
50 g	Northern Brewer - Cascade50 g Cascade Hops	Pellet	7.9	Aroma	5 min	8.2	38.5%
30 g	Northern Brewer - Cascade30 g Cascade Hops	Pellet	7.9	Dry Hop	0 days		23.1%
130 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
130 g	Northern Brewer - Cascade (Pellet) 130 g Cascade (Pellet) Hops		49.35	100.1%
130 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal	stir in	Strike	155 °F	150 °F	10 min
	stir and recirculate	Temperature	150 °F	150 °F	70 min
	pull basket and drain	Temperature	150 °F	170 °F	10 min
Starting Mash Thickness: 2.06 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
30 g	Gypsum	Water Agt	Mash	90 min.
1 tbsp	Irish Moss	Fining	Boil	10 min.
8 g	Magnesium Chloride	Water Agt	Mash	--
10 g	Baking Soda	Water Agt	Mash	--

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.02 psi Temp: 40 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
Water adds to target Burton on Trent; not costco - walmart "parent's choice" water; could not find water report...costco all sold out cause of corona virus hysteria
Mash Chemistry and Brewing Water Calculator

Notes

This Briess special roast supposed to have a soughdough twang so putting it to the test! I am also coincidentally streamlining my inventory of stuff that does not taste anything like Fullers.

Quoting morebeer - "Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate "

I wanted to make a tocobaga clone but didn't quite have all the hops required.

Note: 5 days in keg and tried sample. melanoidin malt probably a little heavy. Was expecting bigger hop presence, but maltiness is overpowering

Update: A day or two later it really rounded out. i might do this recipe again.

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2020-04-04 16:41 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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Sourdough RED Ale

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