Mark's Red Ale II - Beer Recipe - Brewer's Friend

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Mark's Red Ale II

206 calories 21.6 g 20 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.124 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 20oz)
Carbs: 21.6 g (Per 20oz)
Created: Saturday May 29th 2021
1.062
1.016
6.1%
26.9
16.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 85.6%
8 oz Bairds - Crystal Malt 1508 oz Crystal Malt 150 34 57 4.3%
8 oz Weyermann - CaraRed8 oz CaraRed 35 19.3 4.3%
4 oz Briess - Roasted Barley4 oz Roasted Barley 33.1 300 2.1%
4 oz Weyermann - Melanoidin4 oz Melanoidin 34.5 27 2.1%
3 oz Dry Malt Extract - Dark3 oz Dry Malt Extract - Dark 44 30 1.6%
187 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 26.86 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.8 oz       Temp: 68 °F       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
4.1 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains (equipment estimates 2.73 g | 10.9 qt) 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 1.44 g | 5.7 qt) 0.86 3.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0.1  
Pre boil volume (equipment estimates 4.08 g | 16.3 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
Total: 5.17 20.7
Equipment Profile Used: System Default
 
Notes

May 29 2021 edited: added 4 ounces Melanoidin Malt and changed base malt from basic 2-row to Maris Otter.

Last Updated and Sharing
 
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  • Last Updated: 2021-06-15 02:21 UTC