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Old 12-31-2007, 04:22 PM   #1
SuperiorBrew
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Default Red Headed Step Child

Recipe Type: All Grain
Yeast: American Ale II (Wyeast Labs #1272)
Yeast Starter: 1 L
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.014
IBU: 20.2
Boiling Time (Minutes): 60
Color: 10.3
Primary Fermentation (# of Days & Temp): 7 @ 68
Additional Fermentation: 7 @ 34
Secondary Fermentation (# of Days & Temp): 38 @ 50

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Red Headed Step Child
Brewer: SuperiorBrew

Style: Irish Red Ale
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.51 gal
Estimated OG: 1.051 SG
Estimated Color: 10.3 SRM
Estimated IBU: 20.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 87.09 %
12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 7.68 %
4.0 oz Special Roast (50.0 SRM) Grain 2.56 %
2.1 oz Biscuit Malt (23.0 SRM) Grain 1.33 %
2.1 oz Chocolate Malt (450.0 SRM) Grain 1.33 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.6 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.6 IBU
0.10 oz Super Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.76 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 179.8 F 154.0 F
10 min Mash Out Add 1.71 gal of water at 201.1 F 168.0 F

Notes:
------
1 l Starter
Pre-boil 1.040
Post-boil 1.051
Won a Gold medal in a small competition March 08

Attached Files
File Type: bsm recipesRHSC.bsm (13.3 KB, 125 views)
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Last edited by SuperiorBrew; 05-11-2008 at 06:00 AM.
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Old 02-08-2008, 11:08 PM   #2
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How'd this come out?

I've been looking at red ale recipes lately to help formulate my own, and yours seems rather unique. Mostly I've seen base + crystal + roasted malt (black patent, roasted barley, chocolate), and occasionally some more emphasis toward the malty side, either with a maltier base malt (MO, vienna) or with some specialty grain (munich, melanoidin), and I was leaning toward the latter with my recipe.

But it seems like you've gone in another direction, with the biscuit and special roast (which is basically a darker biscuit malt, right?). Seems intriguing, I'd be interested to hear how it came out.

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Old 02-08-2008, 11:20 PM   #3
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Would you help me formulate this as a mini mash with 4 pounds of grain (1.5 gallon mash- 1.5 gallon sparge) and the rest as dme? I'm going to have an A A II yeast cake to pitch on in about a week after I move my Amber into secondary.

And on the way home I was considering doing a red for my next batch. I really like your grain bill...Like Funkenjaeger said, it is really unique.

Also I have 2 ounces of Fuggles in the freezer (4.0% AA) It's a little less in the bitterness department then the Goldings and the Williamette. What do you think about using that? I've also got some cascade and centennial as well.

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Old 02-11-2008, 07:56 PM   #4
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Quote:
Originally Posted by Revvy
Would you help me formulate this as a mini mash with 4 pounds of grain (1.5 gallon mash- 1.5 gallon sparge) and the rest as dme? I'm going to have an A A II yeast cake to pitch on in about a week after I move my Amber into secondary.

And on the way home I was considering doing a red for my next batch. I really like your grain bill...Like Funkenjaeger said, it is really unique.

Also I have 2 ounces of Fuggles in the freezer (4.0% AA) It's a little less in the bitterness department then the Goldings and the Williamette. What do you think about using that? I've also got some cascade and centennial as well.
I will punch it into Beersmith when I get home tonight.

This took 1st place at the Great Northern Brew Ha Ha this weekend (my first competition)
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Old 02-11-2008, 07:58 PM   #5
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Quote:
Originally Posted by SuperiorBrew
I will punch it into Beersmith when I get home tonight.

This took 1st place at the Great Northern Brew Ha Ha this weekend (my first competition)
Thanks!

And congrats one the win!!!
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Old 02-11-2008, 09:19 PM   #6
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Quote:
Originally Posted by Funkenjaeger
How'd this come out?

I've been looking at red ale recipes lately to help formulate my own, and yours seems rather unique. Mostly I've seen base + crystal + roasted malt (black patent, roasted barley, chocolate), and occasionally some more emphasis toward the malty side, either with a maltier base malt (MO, vienna) or with some specialty grain (munich, melanoidin), and I was leaning toward the latter with my recipe.

But it seems like you've gone in another direction, with the biscuit and special roast (which is basically a darker biscuit malt, right?). Seems intriguing, I'd be interested to hear how it came out.
Sorry didn't see your post till now. It came out great, I have 8 on tap and this is my favorite. The biscuit and special give it a more biscuit flavor and nice color. This isn't a super red colored beer.

Heres a crappy picture I just took
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Old 02-11-2008, 09:25 PM   #7
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Quote:
Originally Posted by Revvy
Thanks!

And congrats one the win!!!
Here is what I came up with:
On the hops I always thing Kent Goldings for an Irish, but the fuggles would be fine for the aroma addition.

Red Headed Step Child Mini Mash
Brew Type: Partial Mash Date: 11/03/2007
Style: Irish Red Ale Brewer: Rich Hansen
Batch Size: 5.50 gal
Boil Volume: 6.51 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: My Equipment
Actual Efficiency: 73.12 %
Taste Rating (50 possible points): 40.0

Ingredients Amount Item Type % or IBU
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 49.94 %
2 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 31.21 %
1 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 12.48 %
4.0 oz Special Roast (50.0 SRM) Grain 3.12 %
2.1 oz Biscuit Malt (23.0 SRM) Grain 1.62 %
2.1 oz Chocolate Malt (450.0 SRM) Grain 1.62 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.8 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.7 IBU
0.10 oz Super Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.050 SG (1.044-1.060 SG) Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.013 SG (1.010-1.014 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 11.9 SRM (9.0-18.0 SRM) Color [Color]
Bitterness: 20.4 IBU (17.0-28.0 IBU) Alpha Acid Units: 5.0 AAU
Estimated Alcohol by Volume: 4.90 % (4.00-6.00 %) Actual Alcohol by Volume: 4.82 %
Actual Calories: 227 cal/pint


Mash Profile Name: Single Infusion, Light Body, Batch Sparge Mash Tun Weight: 15.00 lb
Mash Grain Weight: 4.01 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.74 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 1.25 gal of water at 161.4 F 150.0 F 75 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.8 (2.1-2.6 vols)
Estimated Pressure: 12.1 PSI Kegging Temperature: 34.0 F
Pressure Used: - Age for: 3.0 Weeks
Storage Temperature: 34.0 F


Notes
1000ml Starter
Pre-boil 1.040
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Old 04-02-2009, 11:37 PM   #8
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Tapped mine today and damn its good! Way to go
Here's a pic I took, tried to take a better one but my camera died. I'll post a better one tomarrow.

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Old 10-17-2009, 08:20 PM   #9
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This is a great recipe. Using this recipe I got 3rd place in the HBT Contest.
Thanks SuperiorBrew.

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Old 02-22-2010, 05:26 PM   #10
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Brewing this tomarrow, 2nd time brewin it. Made a couple changes

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