Kilimanjaro Red Ale Recipe

Recipe Info

Recipe Image

Kilimanjaro Red Ale

by on
All Grain
22 Liter(s)
28 Liter(s)
60 min
75%
Decided to use up some Dark Munich and CaraAmber left over from previous brews. Ideally, i only wanted to use Maris Otter and Roasted Barley.....but hey who knows. It might actually work.

Fermentables

71% - Maris Otter Pale - UK
3
38
3
Mash
16% - CaraAmber - DE
0.68
34
27
Mash
6% - Dark Munich - DE
0.274
36
10
Mash
5% - Carapils - Dextrine Malt - US
0.2
33
1
Mash
2% - Roasted Barley - UK
0.1
29
550
Mash

Hops

East Kent Goldings
20
Pellet
Boil
60 min(s)
5.5
13.3
Citra
10
Pellet
Boil
15 min(s)
12
7.2
East Kent Goldings
10
Pellet
Boil
15 min(s)
5.5
3.3

Yeast

Danstar Nottingham
80%

Other Stuff

Irish Moss
5
g
Boil
Yeast Nutrient
5
g
Mash

Mash Steps

Saccharification Rest
Direct Heat
62
90 min
Mash-Out
Direct Heat
72
10 min

Special Instructions

1.
Mash Water: 23 L
2.
Sparge Water: 8.23 L
3.
Total Water: 31.23 L
4.
Boil Volume: 27.71 L

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kilimanjaro Red Ale
  • 22.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.045 OG
  • 1.009 FG
  • 23.9 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 16.4° SRM Color
  • 75% Efficiency
  • 4.6% ABV Alcohol
  • 146 per 12oz Calories
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