Daan - Red Amber - Beer Recipe - Brewer's Friend

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Daan - Red Amber

186 calories 16.2 g 0.440 L
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44.5 liters
Post Boil Size: 40.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 186 calories (Per 0.440L)
Carbs: 16.2 g (Per 0.440L)
Created: Friday August 26th 2022
1.046
1.008
5.0%
20.2
28.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.60 kg Crisp Malting - Finest Maris Otter5.6 kg Finest Maris Otter 38 6.51 66.7%
1,000 g Weyermann - Pale Ale1000 g Pale Ale 39 4.64 11.9%
300 g Weyermann - CaraRed300 g CaraRed 35 50.01 3.6%
700 g Weyermann - Caramunich Type 3700 g Caramunich Type 3 34 150.61 8.3%
100 g Simpsons - Chocolate Malt100 g Chocolate Malt 31.7 1183.34 1.2%
700 g Weyermann - CaraAmber700 g CaraAmber 37 70.55 8.3%
8,400 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Cascade40 g Cascade Hops Pellet 5.7 Boil 60 min 15.56 26.7%
60 g Cascade60 g Cascade Hops Pellet 5.7 Boil 5 min 4.65 40%
50 g Cascade50 g Cascade Hops Pellet 5.7 Dry Hop Day 5 33.3%
150 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Yeast Nutrient Other Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 244.7 g       Temp: 20 °C       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
36 L Mash In, Add the grains a kilo at a time and make sure all the grains are wet. Time taken here will help to improve efficiency. Stir the mash well every 10 minutes Strike 67 °C 65 °C 60 min
Mash Out - Raise the temperature of the mash to 75C and hold for 10 minutes 75 °C 75 °C 10 min
20 L Add sparge water to wash the fermentables from the mash into the boil pot/urn/all in one system. WHilst doing this you can introduce heat to bring the wort to the boil. Add only enough sparge water to rech your pre boil volume of 23.5L. Add more if needed Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.2 L. Suggest reducing initial water volume to 45.4 L and adding 0.8 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 30.7
Mash volume with grains 36.2
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 24.8 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 44.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 40 L) 40.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40.5 L) 40
Total: 53.8  
Equipment Profile Used: System Default
"Daan - Red Amber" Irish Red Ale beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 4.98%, IBU 20.21, SRM 27.99, Fermentables: (Finest Maris Otter, Pale Ale, CaraRed, Caramunich Type 3, Chocolate Malt, CaraAmber) Hops: (Cascade) Other: (Yeast Nutrient, Irish Moss)
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  • Last Updated: 2022-12-03 08:37 UTC