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Lyss Lucky Red Ale

180 calories 16 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: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday July 15th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 87.7%
0.40 lb Weyermann - Chocolate Rye0.4 lb Chocolate Rye 29.9 240 3.5%
0.50 lb Simpsons - Light Crystal0.5 lb Light Crystal 34 39 4.4%
0.50 lb Simpsons - Crystal Dark0.5 lb Crystal Dark 33 120 4.4%
11.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.68 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.14 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2.50 tsp Yeast Nutrient Other Boil 10 min.
5.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.60 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Distilled
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
7.5 gal Infusion 159 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.25 g | 33 qt) 7.68 30.7  
Mash volume with grains (equipment estimates 9.16 g | 36.6 qt) 8.59 34.3  
Grain absorption losses -1.43 -5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.68 30.7
Equipment Profile Used: System Default
 
Notes

Pitched at 64 degrees ferment there for 5 days or until primary fermentation slows down then remove from temp control and let free rise/finish at room temp.

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  • Last Updated: 2022-11-11 01:22 UTC