BrewBlog: Red Galaxy
Specifics
Reference
Style:
Brewer: Ken Megal
Brew Date: November 19, 2012
Yield: 11 gallons
Reference
Color (SRM/EBC):
14.4/28.4
Bitterness (Calc): 37.5 IBU (Rager)
BU/GU: 0.49
Calories: 248 (12 ounces)
Conditioning: Keg
ABV: 8.5%
ABW: 6.7%
OG: 1.076
OG (Plato): 18.42° P
Target OG: 1.076
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.015
Real Extract: 5.84° P
App. Atten.: 83.4%
Real Atten.: 68.3%
General Information
Method: All Grain

My recipes are calculated for 78% efficiency which is what I typically get on my system.  These recipes should be scaled for your efficiency.

Comments

This is a hoppy red beer with a malty backbone and a bit of spicy Rye.  The beer won a Silver medal at the 2012 Schooner competition in Racine.  The beer will initially be quite hoppy, but at about 4 - 6 weeks it balances out quite nicely and becomes quite fantastic if I do say so myself.  This is not a cheap beer to brew, so be prepared.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
24.95 pounds 81.8% of grist
3.10 pounds 10.2% of grist
1.00 pounds 3.3% of grist
0.73 pounds 2.4% of grist
0.73 pounds 2.4% of grist
30.51 pounds 100% of grist
Adjuncts
1.50 pounds Rice Hulls  
Non-Fermentables
2 Whirlfloc @ 15 minutes  
1 tsp. Yeast Nutrient @ 10 minutes  
.25 tsp/gal. Gypsum (Calcium Sulfate)  
Reference
Hops
3.00 ounces 14% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil
42 AAUs
3.00 ounces 14% Pellets @ 5 minutes
Type: Bittering and Aroma
Use: Boil
42 AAUs
6.00 ounces 14% Pellets @ 0 minutes
Type: Aroma
Use: Boil
84 AAUs
1.00 ounces 14% Pellets
Type: Aroma
Use: Dry Hop
14 AAUs
13.00 ounces Total Hop Weight 182 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 2000 ml
Equipment Profile

Sabco Brew-Magic: Ken Megal

Batch Size: 10.5 gallons Boil Volume: 14.1 gallons
Evaporation Rate: 15% per hour Mash Tun Dead Space: .25 gallons
Efficiency: 70% Mash Tun Weight: 30 pounds
Hop Utilization: 100% Mash Tun Volume: 15 gallons
Loss: .5 gallons Mash Tun Specific Heat:
Mash Profile

Two Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.7 Efficiency: 77.7%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 100% of mash water at 129° F / 54° C

2 Saccharification Temperature 75 min. 150°F

Heat to 150° F / 65.5°C over 15 minutes

3 Mash Out Temperature 10 min. 168°F

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

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

Milwaukee water was carbon filtered and .25 tsp of Gypsum added per gallon to strike and sparge water. 

Mash grains at 150F until conversion is complete (60 - 75 mins).  Raise to 168F for mash out and sparge slowly to achieve a pre-boil volume of ~13 gallons and a pre-boil OG of ~ 1.067.

Boil for 90 minutes.The first hop addition is at 15 mins remaining in the boil.  There is no traditional bittering addition at 60 minutes. 0 minute addition will be steeped at flameout for 20 mins.

Ferment at 68F for the bulk of fermentation, raising to 72F for a diacetyl rest at the end of secondary.

I have to split my batches between 2 Carboys, so I dry hopped each Carboy with .5 oz of Galaxy Hops.  I also create 2 separate 2000ml starters and pitch one in each carboy.

 

Dry Hop = .5oz per Carboy.

 

Special Procedures

 

 

 

Fermentation
Primary: 10 days @ 68° F
Secondary: 8 days @ 68° F
Tertiary: 2 days @ 72° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Red Galaxy
Competition: 2012 Schooner
Date: Sep 10, 2012
Style: Specialty Beer
Place: 2nd (Silver)
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