Irish The Red - Beer Recipe - Brewer's Friend

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Irish The Red

9924 calories 1103.5 g 20 qt
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: DL Boatman
Hop Utilization: 91%
Calories: 9924 calories (Per 20qt)
Carbs: 1103.5 g (Per 20qt)
Created: Wednesday February 22nd 2023
1.056
1.016
5.2%
38.2
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) 39 0 2.4%
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 68.3%
12 oz Raw Honey12 oz Raw Honey - (late boil kettle addition) 38 20 7.3%
128 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz Weyermann - Abbey Malt8 oz Abbey Malt 36.8 17 4.9%
2 oz Dingemans - Special B2 oz Special B 33.1 125 1.2%
2 oz Briess - Roasted Barley2 oz Roasted Barley 33.1 300 1.2%
16 oz American - Caramel / Crystal 120L16 oz Caramel / Crystal 120L 33 120 9.8%
8 oz Proximity - Caramunich 608 oz Caramunich 60 34.5 60 4.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 36.95 42.9%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 1 min 1.23 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 5 min.
0.90 g Baking Soda Water Agt Mash 30 min.
0.80 g Gypsum Water Agt Mash 30 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 30 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.61 g | 30.4 qt) 7.19 28.7  
Mash volume with grains (equipment estimates 7.61 g | 30.4 qt) 7.37 29.5  
Grain absorption losses (steeping) -0.28 -1.1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.92 g | 31.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.19 28.7
Equipment Profile Used: System Default
"Irish The Red" Irish Red Ale beer recipe by DL Boatman. Extract, ABV 5.23%, IBU 38.17, SRM 19.51, Fermentables: (Maltodextrin, Liquid Malt Extract - Light, Raw Honey) Steeping Grains: ( Abbey Malt, Special B, Roasted Barley, Caramel / Crystal 120L, Caramunich 60) Hops: (Northern Brewer, Willamette) Other: (Whirlfloc, Baking Soda, Gypsum, Calcium Chloride (dihydrate))
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  • Last Updated: 2023-02-22 19:10 UTC