Van der Graaf Irish Red Ale - Beer Recipe - Brewer's Friend

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Van der Graaf Irish Red Ale

189 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 25 gallons (fermentor volume)
Pre Boil Size: 27 gallons
Post Boil Size: 25.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Ferguson
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday January 5th 2023
1.057
1.016
5.4%
25.1
13.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
48 lb Crisp Malting - Finest Maris Otter48 lb Finest Maris Otter 38 3 88.7%
1.75 lb Briess - Caramel Malt - 30L1.75 lb Caramel Malt - 30L 35.4 30 3.2%
1.75 lb Briess - Caramel Malt - 120L1.75 lb Caramel Malt - 120L 34.5 120 3.2%
10 oz American - Roasted Barley10 oz Roasted Barley 33 300 1.2%
2 lb Weyermann - Carafoam2 lb Carafoam 34.5 2.2 3.7%
54.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Northern Brewer - Williamette4 oz Williamette Hops Pellet 5.7 First Wort 60 min 18.42 40%
3 oz Fuggles3 oz Fuggles Hops Pellet 5.6 Boil 15 min 6.12 30%
3 oz Fuggles3 oz Fuggles Hops Pellet 5.6 Boil 1 min 0.53 30%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Chalk Water Agt Mash 1 hr.
3.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5.30 g Epsom Salt Water Agt Mash 1 hr.
9.40 g Gypsum Water Agt Mash 1 hr.
3.30 g Baking Soda Water Agt Mash 1 hr.
27.80 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
2 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 996 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Belgian Quad
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 4 12 19 55 39
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.3 gal Beta amylase saccharification Strike 142 °F 142 °F 30 min
Alpha amylase saccharification Infusion 142 °F 154 °F 30 min
14.7 gal Mash-out to BK Fly Sparge 154 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 26.88 gal (107.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 14.88 gal (59.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.63 gal (98.51 qt). Suggest reducing strike water volume to 7.67 gal (30.68 qt) and adding 12.63 gal (50.51 qt) sparge/top-off. 20.3 81.2  
Strike water volume at mash thickness of 1.5 qt/lb 20.3 81.2  
Mash volume with grains 24.63 98.5  
Grain absorption losses -6.77 -27.1  
Remaining sparge water volume (equipment estimates 13.59 g | 54.4 qt) 13.72 54.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 26.88 g | 107.5 qt) 27 108  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume (equipment estimates 25 g | 100 qt) 25.5 102  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 25.5 g | 102 qt) 25 100  
Total: 34.02 136.1
Equipment Profile Used: System Default
"Van der Graaf Irish Red Ale" Irish Red Ale beer recipe by John Ferguson. All Grain, ABV 5.38%, IBU 25.07, SRM 13.17, Fermentables: (Finest Maris Otter, Caramel Malt - 30L, Caramel Malt - 120L, Roasted Barley, Carafoam) Hops: (Williamette, Fuggles) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid)
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  • Last Updated: 2023-01-06 17:18 UTC