BrewBlog: Red Oktober Sunset Ale
Specifics
Reference
Style:
Brewer: Bob Manke
Brew Date: March 12, 2011
Yield: 5.25 gallons
Reference
Color (SRM/EBC):
9.4/18.5
Bitterness (Calc): 23.1 IBU (Daniels)
BU/GU: 0.44
Calories: 174 (12 ounces)
ABV: 4.7%
ABW: 3.6%
Batch No: 022
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.013
FG: 1.017
FG (Plato): 4.33° P
Real Extract: 5.87° P
App. Atten.: 66.4%
Real Atten.: 54.4%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
0.50 pounds Amber Dry Extract 5.3% of grist
0.50 pounds Total Extract Weight 5.3% of grist
Reference
Malts and Grains
Non-Fermentables
0.5 Whirlfloc Tablet @ 15 minutes  
Reference
Hops
Reference
Yeast
Name: European Ale
Manufacturer: Wyeast
Product ID: 1338
Type: Ale
Flocculation: High
Attenuation: 69%
Temperature Range: 62–72°F
Amount: 2500 ml
Equipment Profile

8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 5.00 gallons Boil Volume: 6.50 gallons
Evaporation Rate: 11.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 gallons Mash Tun Specific Heat: 0.30 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

Water Profile

Munich, Germany

Calicum: 75.0 ppm
Bicarbonate: 200.0 ppm
Sulfate: 10.0 ppm
Chloride: 2.0 ppm
Sodium: 10.0 ppm
Magnesium: 20.0 ppm
PH: 8.0%
Fermentation
Primary: 21 days @ 60° F
Secondary: 56 days @ 34° F
Tertiary: 0 days @ ° F
Age: 14 days @ 40° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Red Oktober
Competition: 2011 Germanfest Homebrew Competition
Date: Jul 31, 2011
Style: Oktoberfest/Marzen
Place: 3rd (Bronze)
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