To Ale with COVID - Irish Red - Beer Recipe - Brewer's Friend

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To Ale with COVID - Irish Red

197 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday May 28th 2021
1.060
1.011
6.4%
10.4
15.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Rahr - Standard 2-Row8.5 lb Standard 2-Row 36.8 1.8 72.1%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 8.5%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 8.5%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8.5%
4.50 oz Briess - Caramel Malt - 60L4.5 oz Caramel Malt - 60L 35.4 60 2.4%
11.78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 5.3 Boil 60 min 5.87 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 5.3 Boil 30 min 4.51 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
8 g Calcium Chloride (anhydrous) Water Agt Mash --
4 g Gypsum Water Agt Mash --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.45 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 279 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-
71 7 12 50 66 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Steeping 160 °F 153 °F 60 min
6 gal Mash Out Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.26 g | 33 qt) 7.72 30.9  
Mash volume with grains (equipment estimates 9.2 g | 36.8 qt) 8.67 34.7  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11 g | 44 qt) 5 20  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

Mash the crushed grains with XXX gallons of water at 155°F (68°C) for 60 minutes. Vorlauf, then sparge slowly with 175°F (79°C) water. Add the hops and Irish moss according to times indicated in the ingredients list. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for 2 weeks.

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  • Last Updated: 2021-12-18 16:05 UTC