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Red Ale

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32.92 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Smooth Hoperator
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday October 11th 2023
1.059
1.011
6.3%
25.1
32.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Coopers - Pale Malt3 kg Pale Malt 38 5.97 40%
3 kg Joe White - Vienna Malt3 kg Vienna Malt 35.9 7.5 40%
0.50 kg Weyermann - Melanoidin0.5 kg Melanoidin 34.5 70.55 6.7%
0.50 kg Gladfield - Red Back Malt0.5 kg Red Back Malt 35.4 86.55 6.7%
0.50 kg Gladfield - Shepherds Delight Malt0.5 kg Shepherds Delight Malt 35 318.73 6.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Mosaic18 g Mosaic Hops Pellet 12.5 Boil 60 min 21.4 37.5%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.66 31.3%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.07 31.3%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Baking Soda Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Whirlfloc Fining Boil 2 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 74 °C 67 °C 60 min
23 L Batch Sparge 85 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 18.8 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 32.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27
Going into fermentor 27
Total: 41.3  
Equipment Profile Used: System Default
 
Notes

Need some chalk to raise pH and calcium levels.

Wort looks a lovely copper colour in the boil kettle, not red but we'll see when it's ready to drink.


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  • Last Updated: 2023-10-13 04:00 UTC