Screaming Weevil Irish Red Ale - Beer Recipe - Brewer's Friend

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Screaming Weevil Irish Red Ale

198 calories 19.8 g 12 oz
Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.6 gallons
Post Boil Size: 3.1 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Semper Sitientem
Hop Utilization: 96%
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday October 15th 2023
1.060
1.014
6.0%
26.3
12.7
5.6
21.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Muntons - Maris Otter4 lb Maris Otter 2.00 / lb
8.00
38 2.3 62.7%
1.75 lb Weyermann - Munich Type I1.75 lb Munich Type I 2.00 / lb
3.50
38 6 27.5%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 4.9%
3 oz United Kingdom - Crystal 45L3 oz Crystal 45L 2.25 / lb
0.42
34 45 2.9%
1 oz Crisp Malting - Crystal Dark - 77L1 oz Crystal Dark - 77L 2.25 / lb
0.14
33.1 77 1%
1 oz Muntons - Roasted Barley1 oz Roasted Barley 1.85 / lb
0.12
29 550 1%
102 oz / 12.18
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops 2.75 / oz
1.38
Pellet 5.6 Boil 45 min 17.06 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops 2.75 / oz
1.38
Pellet 5.6 Boil 15 min 9.22 50%
1 oz / 2.75
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 g Baking Soda 0.01 / g
0.01
Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) 0.04 / g
0.12
Water Agt Mash 1 hr.
0.50 each Campden Tablet 0.10 / each
0.05
Water Agt Mash 1 hr.
3 g Gypsum 0.03 / g
0.09
Water Agt Mash 1 hr.
0.50 each Whirlfloc 0.20 / each
0.10
Fining Boil 15 min.
1 tsp Yeast Nutrient 0.05 / tsp
0.05
Other Boil 10 min.
6 ml White Labs - Clarity Ferm WLN4000 0.60 / ml
3.60
Fining Primary --
4.02
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
7.20 Grams
Cost:
0.34 / g
2.45
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
2.45 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 158 °F 152 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.58 g | 22.3 qt) 5.65 22.6  
Mash volume with grains (equipment estimates 6.09 g | 24.4 qt) 6.16 24.6  
Grain absorption losses -0.8 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4.6 18.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.1 12.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.1 g | 12.4 qt) 3 12  
Total: 5.65 22.6
Equipment Profile Used: System Default
 
Notes

Baker’s yeast used for yeast nutrient
Clarity ferm added at yeast pitch to reduce gluten

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  • Last Updated: 2023-12-30 22:03 UTC