BG-XV - Irish Red - Beer Recipe - Brewer's Friend

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BG-XV - Irish Red

131 calories 12.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BGB
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday July 26th 2020
1.040
1.009
4.1%
23.9
27.3
5.2
17.70
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.80 kg Weyermann - Pale Ale1.8 kg Pale Ale zł 4.10 / kg
zł 7.38 		39 4.64 42.7%
2 kg Viking - Pale Ale Malt2 kg Pale Ale Malt 37 5.17 47.4%
0.10 kg Thomas Fawcett - Crystal Malt0.1 kg Crystal Malt zł 8.90 / kg
zł 0.89 		33 161.29 2.4%
0.20 kg Brewferm - Belgian Candy Sugar Brown0.2 kg Belgian Candy Sugar Brown - (late boil kettle addition) zł 18.44 / kg
zł 3.69 		38 158.62 4.7%
0.12 kg BE - Roasted Barley0.12 kg BE - Roasted Barley 30 899.96 2.8%
4.22 kg / zł 11.96
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops zł 0.13 / g
zł 3.83 		Pellet 5 Boil 60 min 20.2 66.7%
15 g East Kent Goldings15 g East Kent Goldings Hops zł 0.13 / g
zł 1.92 		Pellet 5 Boil 10 min 3.66 33.3%
45 g / zł 5.75
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 122.2 g       Temp: 20 °C       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
12 L Temperature 67 °C 67 °C 60 min
14 L Sparge 70 °C 70 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.7 L) 29.9
Mash volume with grains (equipment estimates 34.4 L) 32.6
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Top off amount 1
Volume into fermentor 22
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

9D. Irish Red Ale

Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.

Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.

Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.

Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.

Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics: OG: 1.044 – 1.060
IBUs: 17 – 28 FG: 1.010 – 1.014
SRM: 9 – 18 ABV: 4.0 – 6.0%

Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale

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  • Public: Yup, Shared
  • Last Updated: 2020-10-18 09:49 UTC
  • Snapshot Created: 2020-07-26 11:07 UTC
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