Irish red 3/27/21 - Beer Recipe - Brewer's Friend

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Irish red 3/27/21

155 calories 16.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 34 gallons (fermentor volume)
Pre Boil Size: 35.91 gallons
Post Boil Size: 34.41 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 155 calories (Per 16oz)
Carbs: 16.3 g (Per 16oz)
Created: Sunday March 7th 2021
1.047
1.012
4.6%
22.4
10.0
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Briess - Brewers Malt 2-Row50 lb Brewers Malt 2-Row 37 1.8 91.8%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 3.7%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 3.7%
7 oz American - Roasted Barley7 oz Roasted Barley 33 300 0.8%
54.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz East Kent Goldings7 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 18 70%
3 oz Fuggles3 oz Fuggles Hops Pellet 4.1 Boil 20 min 4.35 30%
10 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
3 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 526 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
23.41 gal Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 35.88 gal (143.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 23.88 gal (95.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.77 gal (99.08 qt). Suggest reducing strike water volume to 7.65 gal (30.58 qt) and adding 12.77 gal (51.08 qt) sparge/top-off. 20.41 81.7  
Strike water volume at mash thickness of 1.5 qt/lb 20.41 81.7  
Mash volume with grains 24.77 99.1  
Grain absorption losses -6.8 -27.2  
Remaining sparge water volume (equipment estimates 22.52 g | 90.1 qt) 22.55 90.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 35.88 g | 143.5 qt) 35.91 143.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume (equipment estimates 34 g | 136 qt) 34.41 137.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 34.41 g | 137.6 qt) 34 136  
Total: 42.96 171.9
Equipment Profile Used: System Default
 
Notes

OSG 1.048. Day 4 the gravity was 1.005, so we dropped temp to 38 and dumped the yeast on day 5. It's sitting at 38 for another week.

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  • Last Updated: 2021-04-05 16:09 UTC