Smoky Irish Red 2 - Beer Recipe - Brewer's Friend

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Smoky Irish Red 2

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday June 19th 2020
1.065
1.015
6.5%
32.1
13.8
n/a
1.52
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - American - Pale 2-Row9 lb American - Pale 2-Row 37 1.8 61%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.8%
40 oz Honey40 oz Honey - (late boil kettle addition) 35 2 16.9%
0.75 lb German - Melanoidin0.75 lb Melanoidin 37 25 5.1%
1 lb Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt $ 1.52 / lb
$ 1.52 		37 5 6.8%
14.75 lbs / $ 1.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Willamette36 g Willamette Hops Pellet 4 Boil 15 min 7.73 44.4%
45 g fuggle45 g fuggle Hops Pellet 5 Boil 60 min 24.33 55.6%
81 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1.18 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Take 2 quarts of wort, boil to reduce to 2 cups Decoction 152 °F 152 °F 15 min
14.2 qt Fly Sparge 152 °F 155 °F 60 min
23.6 qt Batch Sparge 170 °F 175 °F 50 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Mash volume with grains (equipment estimates 5.84 g | 23.4 qt) 6.34 25.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 3.82 g | 15.3 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.21 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 6 24  
Top off amount 0.5 2  
Going into fermentor 6.5 26  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

Pull off 2.5 quarts when starting to sparge for the decoction. Boil it down to a syrup of about 2 cups.
add honey at 15 minutes left in boil to pasteurize it.

Don't want it smoky? Leave it out and you get the base beer which is still great. It is a little sweet, so you can add a bit more bittering

I am fermenting a batch of base beer (no smoke malt) on 4/11/2020, it is an experiment - I am reusing a US-05 slurry from my Kona LemonWave brew. So, this will determine if it goes way drier or if the yeast gives up. BTW - The OG came in at 1.070 with the decoction added. Fermentation snap started within 4 hours of pitching - I think because the slurry was WAY BIGGER than a dry pitch would be and it was hungry after a diet for the previous few days.

(Update: It did not go too dry - I want to rebrew this with the smoke malt and perhaps try a different base malt - maybe
Bestmalz Red X or Goldpils or Briess Ashburne malt (5.3L)

I think It would be better with more color, also.

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  • Last Updated: 2020-07-17 23:00 UTC