AG#33 – Red Ryding Hood

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.052 SG Expected OG: 1.061 SG
Expected FG: 1.011 SG Apparent Attenuation: 81.4 %
Expected ABV: 6.6 % Expected ABW: 5.2 %
Expected IBU (using Rager): 59.8 IBU Expected Color (using Morey): 14.8 SRM
BU:GU ratio: 0.99 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 2.400 kg 37.0 % 2.6 In Mash/Steeped
UK Vienna Malt 2.400 kg 37.0 % 3.1 In Mash/Steeped
UK Rye Malt 0.900 kg 13.9 % 0.9 In Mash/Steeped
German CaraRed 0.340 kg 5.2 % 2.1 In Mash/Steeped
UK Crystal Rye Malt 0.340 kg 5.2 % 9.4 In Mash/Steeped
German Chocolate Rye Malt 0.113 kg 1.7 % 10.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Amarillo 8.0 % 7 g 7.8 Loose Whole Hops First Wort Hopped
US Citra 11.0 % 7 g 10.7 Loose Whole Hops First Wort Hopped
US Warrior 15.5 % 14 g 29.2 Bagged Pellet Hops 60 Min From End
US Columbus(Tomahawk) 15.5 % 17 g 12.0 Bagged Pellet Hops 20 Min From End
US Citra 11.0 % 28 g 0.0 Loose Whole Hops At turn off
US Amarillo 8.0 % 28 g 0.0 Loose Whole Hops At turn off
US Amarillo 8.0 % 42 g 0.0 Loose Whole Hops Dry-Hopped
US Citra 11.0 % 42 g 0.0 Loose Whole Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP550-Belgian Ale

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

 

Total Calcium (ppm): 82 Total Magnesium (ppm): 8
Total Sodium (ppm): 10 Total Sulfate (ppm): 44
Total Chloride(ppm): 21 Total Bicarbonate (ppm): 30
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Infusion 150 w/mo

 

Step Type Temperature Duration
Rest at 150 degF 60
Raise by infusion to 169 degF 0
Rest at 169 degF 10
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