Reapers Double Red - AZ beer week



BJCP Style and Style Guidelines
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09-D Scottish And Irish Ale, Irish Red Ale

Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 27.37
Anticipated OG: 1.079 Plato: 19.13
Anticipated SRM: 17.9
Anticipated IBU: 74.0
Brewhouse Efficiency: 85 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.94 Gal
Pre-Boil Gravity: 1.067 SG 16.42 Plato

Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
14.6 4.00 lbs. Victory Malt America 1.034 25
62.0 16.97 lbs. Pale Malt(2-row) America 1.036 2
5.9 1.61 lbs. Cara-Pils Dextrine Malt 1.033 2
2.7 0.75 lbs. Chocolate Malt America 1.029 350
2.9 0.81 lbs. Flaked Oats America 1.033 2
11.8 3.23 lbs. Brown Sugar Generic 1.046 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Chinook Whole 11.40 18.1 30 min.
2.00 oz. Magnum Whole 15.10 48.3 First WH
3.00 oz. Centennial Whole 8.60 7.6 5 min.
2.00 oz. Centennial Whole 8.60 0.0 Dry Hop
2.00 oz. Cascade Whole 5.75 0.0 Dry Hop


Yeast
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Nottingham or S-04


Mash Schedule
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Mash Type: Single Step

Grain Lbs: 24.14
Water Qts: 11.25 - Before Additional Infusions
Water Gal: 2.81 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.47 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 212 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.74 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



This beer was designed for the home-brewer vs pro-brewer portion of the AZ Beer Week, the idea was the homebrew club would brew beers meeting the criteria for a "double red" ale, it was to be between 7 and 8% ABV, and between 70 and 80 IBU, it also had to meet the color range of a traditional red and have the same malty notes as well.

These beers were served alongside the local microbrewery offerings as well, so there was no two recipe alike, yet all met the criteria stated above.

I love the addition of brown sugar to Irish reds, so it was part of my recipe here too, I took a gallon of first runnings and caramelized it down a good bit to give depth to the beer as well as body that would otherwise be lacking from the sugar addition.

its a simple recipe, and if you are looking for something different to brew, give it a shot, you might enjoy seeing double red!