Jerry 4 iwrish wred

204 calories 18.5 g
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 67.75 gallons
Post Boil Size: 65.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Peter McArthur
Hop Utilization: 94%
Calories: 204 calories (Per )
Carbs: 18.5 g (Per )
Created Tuesday February 22nd 2022
1.062
1.012
6.5%
21.5
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Thomas Fawcett - Maris Otter Pale Ale Malt55 lb Maris Otter Pale Ale Malt 38 2.65 43.3%
40 lb Great Western - Premium 2-Row40 lb Premium 2-Row 37 2 31.5%
10 lb Great Western - Mela Malt10 lb Mela Malt 34.5 23 7.9%
2 lb Bairds - Chocolate Malt2 lb Chocolate Malt 31 500 1.6%
20 lb Corn Sugar - Dextrose20 lb Corn Sugar - Dextrose 42 0.5 15.7%
127 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Magnum4 oz Magnum Hops Pellet 15 Boil 60 min 15.1 20%
16 oz Yakima Valley Hops - Fuggles16 oz Fuggles Hops Pellet 4.4 Boil 10 min 6.42 80%
20 oz / $ 0.00
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1310 B cells required
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1310 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Jerry 4 iwrish wred" Irish Red Ale beer recipe by Peter McArthur. All Grain, ABV 6.48%, IBU 21.52, SRM 12.65, Fermentables: (Maris Otter Pale Ale Malt, Premium 2-Row, Mela Malt, Chocolate Malt, Corn Sugar - Dextrose) Hops: (Magnum, Fuggles)
View Count: 336
Brew Count: 0
Last Updated: 2022-02-23 22:17 UTC

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