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Boobert v2

148 calories 16.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 7.81 gallons
Pre Boil Gravity: 9.0 °P (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 148 calories (Per 12oz)
Carbs: 16.8 g (Per 12oz)
Created: Thursday September 21st 2023
11.1 °P
3.4 °P
4.1%
27.7
13.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Thomas Fawcett - Maris Otter Pale Ale Malt9 lb Maris Otter Pale Ale Malt 38 2.65 81.4%
8 oz Weyermann Caramunich I8 oz Weyermann Caramunich I 46 51 4.5%
8 oz United Kingdom - Extra Dark Crystal 160L8 oz Extra Dark Crystal 160L 33 160 4.5%
1 lb Vienna Malt1 lb Vienna Malt 46 3.5 9%
1 oz German - Carafa I1 oz Carafa I 32 340 0.6%
177 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz East Kent Goldings1.6 oz East Kent Goldings Hops Pellet 5 Boil 60 min 27.65 100%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 0 min.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale S-33
Amount:
1 Each
Cost:
Attenuation (avg):
68.72%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
RO source
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt 9 Deg MT loss Strike 172.5 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.46 13.8  
Mash volume with grains 4.34 17.4  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 5.99 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.81 31.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 6.25 25  
Estimated amount in fermentor 6.25 25  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Reduced sharpness by using a fruitier ale yeast S-33, and cutting the roasted malt in half.

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  • Last Updated: 2024-07-14 18:10 UTC