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Irish it was Red

155 calories 17 g 16 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.73 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cimmy
Rating:
4.00 (1 Review)

Calories: 155 calories (Per 16oz)
Carbs: 17 g (Per 16oz)
Created: Saturday June 17th 2023
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4.5%
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39.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb Sugar Creek Malt - Pale Ale8.25 lb Pale Ale $ 2.39 / lb
$ 19.72 		37.7 3 81.8%
12.30 oz Briess - Caramel Malt - 120L12.3 oz Caramel Malt - 120L $ 2.89 / lb
$ 2.22 		34.5 120 7.6%
9.40 oz Sugar Creek Malt - Crystal 40l Malt9.4 oz Crystal 40l Malt $ 1.99 / lb
$ 1.17 		34 40 5.8%
0.70 oz The Swaen - BlackSwaen Chocolate B0.7 oz BlackSwaen Chocolate B - (late mash tun addition) $ 2.79 / lb
$ 0.12 		34.5 338 0.4%
3 oz Briess - Rice Hulls3 oz Rice Hulls $ 0.16 / oz
$ 0.48 		1 0 1.9%
4 oz Weyermann - Acidulated4 oz Acidulated $ 3.29 / oz
$ 13.16 		27 3.4 2.5%
161.40 oz / $ 36.87
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.50 g Yakima Valley Hops - Fuggle25.5 g Fuggle Hops $ 1.47 / oz
$ 1.32 		Pellet 4.3 Boil 60 min 14.79 56.9%
19.30 g Yakima Valley Hops - UK Golding19.3 g UK Golding Hops $ 1.22 / oz
$ 0.83 		Pellet 3.9 Boil 15 min 5.04 43.1%
44.80 g / $ 2.15
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 15 min.
1 each Whirlfloc $ 0.00 / each
$ 0.00 		Water Agt Boil 15 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 16 36 95 119 94
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.51 gal Infusion -- 154 °F 60 min
Infusion 154 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.52 g | 34.1 qt) 8.2 32.8  
Mash volume with grains (equipment estimates 9.32 g | 37.3 qt) 8.99 35.9  
Grain absorption losses -1.24 -5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.73 26.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

8.58 gal of strike/mash water needed at 162 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 154 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let it drain into kettle.
Start 60 min boil and hop schedule.

Finish cooling wort with chiller to 70 F and pitch yeast.

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  • Last Updated: 2026-04-03 05:18 UTC