BrewBlog: Red Oktober Ale
Specifics
General Information
Method: Partial Mash

Ale version - European Ale Yeast

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
4.00 pounds DME - Amber 43% of grist
4.00 pounds Total Extract Weight 43% of grist
Reference
Malts and Grains
Reference
Hops
1.50 ounces
Mt. Hood
6.00% @ 45 minutes
Type: Aroma
Use: Boil
9 AAUs
1.50 ounces Total Hop Weight 9 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: European Ale
Manufacturer: Wyeast
Product ID: 1338
Type: Ale
Flocculation: High
Attenuation: 69%
Temperature Range: 62–72°F
Amount: 1500 ml
Equipment Profile

5 Gallon/19 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 4.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 5.00 pounds
Hop Utilization: 100% Mash Tun Volume: 5.00 gallons
Loss: 0.25 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Mash Profile

Double Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification Decoction 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Fermentation
Primary: 32 days @ 67° F
Secondary: 28 days @ 38° F
Tertiary: 0 days @ ° F
Age: 7 days @ 40° F
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