IRISH RED ALE 2025 - Beer Recipe - Brewer's Friend

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IRISH RED ALE 2025

180 calories 20.4 g 355 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 33.17 liters
Post Boil Size: 26.4 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 180 calories (Per 355ml)
Carbs: 20.4 g (Per 355ml)
Created: Friday November 4th 2022
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1.054
1.016
5.0%
23.9
11.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Weyermann - Pale Ale2000 g Pale Ale 39 2.3 35.3%
2,000 g Weyermann - Vienna Malt2000 g Vienna Malt 37 3.5 35.3%
1,000 g Bestmalz - Best RED X1000 g Best RED X 36 12 17.7%
450 g Bestmalz - BEST Melanoidin450 g BEST Melanoidin 34.5 27 7.9%
150 g Flaked Barley150 g Flaked Barley 32 2.2 2.6%
65 g Bestmalz - BEST Chocolate65 g BEST Chocolate 34.5 337.82 1.1%
5,665 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22.50 g Yakima Valley Hops - East Kent Golding22.5 g East Kent Golding Hops Pellet 6.7 Boil at 100 °C 60 min 14.48 44.6%
14 g Yakima Valley Hops - NZ Nelson Sauvin14 g NZ Nelson Sauvin Hops Pellet 9.9 Boil at 100 °C 15 min 6.65 27.7%
14 g Yakima Valley Hops - NZ Nelson Sauvin14 g NZ Nelson Sauvin Hops Pellet 9.9 Boil at 100 °C 5 min 2.77 27.7%
50.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 g Calcium Chloride Water Agt Mash 1 hr.
2.60 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
4.19 g Calcium Chloride Water Agt Sparge 10 min.
3.30 g Epsom Salt Water Agt Sparge 10 min.
3.17 g Gypsum Water Agt Sparge 10 min.
0.35 ml Lactic acid Water Agt Sparge 10 min.
2 g Whirlfloc tablet Water Agt Boil 10 min.
1.50 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
12 Grams
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 162.3 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L B AMILASA - A AMILASA - MASHOUT Strike 77 °C 70 °C 60 min
11.58 L BATCH SPARGE / VORLAOUF Batch Sparge 76 °C 76 °C 15 min
10 L FLY SPARGE Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.7
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 19.5 L) 22.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 33.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 24 L) 26.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.4 L) 24
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

FERMENTACION PRIMARIA POR 7 DIAS

DESCANSO DE DIACETILO 2 DIAS A 23°C CON RAMPA DE 2 DIAS

COLD CRASH 5°C POR 2 DIAS

CARBONATACION NATURAL 20°C POR 14 DIAS

MADURACION 4°C POR 7 DIAS

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  • Last Updated: 2025-03-02 00:17 UTC