LiD'A Irish Red v5 - Beer Recipe - Brewer's Friend

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LiD'A Irish Red v5

147 calories 13.9 g 300 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Morgan
No Chill: 15 minute extended hop boil time
Calories: 147 calories (Per 300ml)
Carbs: 13.9 g (Per 300ml)
Created: Sunday March 14th 2021
1.053
1.011
5.5%
20.5
11.8
3.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg DE - Pale Ale6 kg Pale Ale 37.3 2.3 85.1%
750 g German - CaraRed750 g CaraRed 34 20 10.6%
250 g Weyermann - Caramunich Type 2250 g Caramunich Type 2 34 45 3.5%
50 g Weyermann - Roasted Barley50 g Roasted Barley 29.9 432 0.7%
7,050 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g East Kent Goldings (5 AA)17 g East Kent Goldings (5 AA) Hops Pellet 4.1 Boil 60 min 7.37 29.3%
17 g Fuggles (4.5 AA)17 g Fuggles (4.5 AA) Hops Pellet 4.3 Boil 60 min 7.73 29.3%
7 g Fuggles7 g Fuggles Hops Pellet 4.3 Aroma 15 min 1.72 12.1%
7 g East Kent Goldings (5 AA)7 g East Kent Goldings (5 AA) Hops Pellet 4.1 Aroma 15 min 1.64 12.1%
10 g Saaz10 g Saaz Hops Pellet 3.5 Aroma 15 min 2 17.2%
58 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
3.20 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 393 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 20 4 100 100 30
Malty and brown. Targetted Ca = 75 ppm, SO4 = 100 ppm, Cl = 100 ppm. 1.0 SO4/Cl ratio... balanced. Plenty of Calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Sparge -- 78 °C --
35 L Strike 71 °C 67 °C 60 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 35.3
Mash volume with grains 39.9
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 8.7 L) 6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 30 L) 31
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 30
Total: 42  
Equipment Profile Used: System Default
 
Notes

Recipe made for Arsegan 50L all-in-one kettle (Hopcat, Robobrew, BrewDevil, etc..)
Mash in at 45 for 15 minutes.
Mash at 55C for 15 minutes.
Mash at 67C for 90 minutes.
Mash out at 75 for 10 minutes.

 My experience (>50 brews) with the kettle suggests that starting at 45C provides for better flow and efficiency through the mashing process.

Fill kettle to 41 litres.
Remove 6 litres for sparge. (warm slowly on stove)
At mash in temp (45) add milled grains slowly.
Mash per above.
Two hops drops. At -60 minutes then at -15 minutes. 2nd hops is more "flavour" than aroma.
Steep final hops 15 minutes then remove and cool.
Aerate and yeast.
Initially used S-04 English Ale yeast with a big starter. Now using reclaimed S-04 from previous batches. Used 5x already from one yeast starter.
Doing initial fermention at 15C. (Have used 15-17C) Raising to 20C after a few days.

This is the 5th brewing of this recipe with tweaks. Each brew used a significantly different malt bill. I'm trying to find a stable recipe with far less colour but still very red. This time using recommendations from Weyermann.

Also my first brew with 100% RO water. Building the water back with gypsum, epsom and calcium chorlide. First guess based on Palmer/Raminski. 75 ppm Ca, 100 ppm Cl, 100 ppm SO4

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  • Last Updated: 2021-03-17 10:07 UTC