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O'Sachsahans Irish Red

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday February 20th 2021
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1.055
1.014
5.4%
29.7
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 41.8%
7.50 lb Great Western - Domestic 2-Row7.5 lb Domestic 2-Row 37 2 52.3%
10 oz German - CaraRed10 oz CaraRed 34 20 4.4%
3.50 oz United Kingdom - Roasted Barley3.5 oz Roasted Barley 29 550 1.5%
14.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.33 50%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 15 min 14.37 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Other Boil 15 min.
1 oz Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 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
4.36 gal Fly Sparge 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.38 21.5  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 4.04 g | 16.2 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.8 23.2  
Going into fermentor 5.8 23.2  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Mash at 152F for 60 minutes. Proceed with boil as normal.

Chill to 65F, pitch yeast and ferment at 65-66F for two weeks.

A secondary fermentation for one week to improve clarity is optional

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-02-25 22:56 UTC