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Double Red 3

Brewing this beer on 12/25/2012. Merry Christmas.

Brewer: Barry Tingleff Email: -
Beer: Double Red 3 Style: American Double Amber Ale
Type: All grain Size: 12 gallons
Color:
35 HCU (~17 SRM)
Bitterness: 51 IBU
OG: 1.069 FG: 1.014
Alcohol: 7.1% v/v (5.6% w/w)
Water: All water is RO with Sulfate Media Blend to harden.
Grain: 25 lb. Great Western 2-row 1.8L
3.5 lb. American crystal 60L
.5 lb. Dextrine malt (Cara-Pils) 1.5L
.25 lb. Roasted barley 500L
.5 lb. Briess Victory 25L
1 oz. Bariads Black Patent 500L
Mash: 78% efficiency
Mash in at 168°F to rest at 158°F for 60 min. Check conversion w/ Iodine test. Mash out at 168°F. 1 oz. Black Patent added at end of mash for color only.
Boil: 60 minutes SG 1.059 14 gallons
1 Tbl. Irish Moss last 15 min. of boil.
Hops: 1.5 oz. Jade (12.9% AA, 60 min.)
1 oz. Jade (12.9% AA, 30 min.)
2 oz. Cascade (8.9% AA, 5 min.)
1 oz. Jade (12.9% AA, 5 min.)
1 oz. Cascade (aroma)
.5 oz. Jade (aroma)
Yeast: 1000 ml starter of Wyeast 1056 American Ale
Log: Frement at 60°F until at FG of 1.014
Carbonation: Carbonate in Corney's

Recipe posted 12/23/12.