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O'Davey Irish Red

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.76 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott Rixmann
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday February 13th 2024
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OG: 1.050 FG: 1.012 ABV: 4.9% IBU: 23

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5.6%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bairds - Maris Otter Pale Ale10 lb Maris Otter Pale Ale 37.5 2.5 92%
6 oz United Kingdom - Crystal 45L6 oz Crystal 45L 34 45 3.4%
4 oz United Kingdom - Extra Dark Crystal 160L4 oz Extra Dark Crystal 160L 33 160 2.3%
2 oz United Kingdom - Dark Crystal 80L2 oz Dark Crystal 80L 33 80 1.1%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 1.1%
174 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Charles Faram - Willamette0.75 oz Willamette Hops Pellet 5.5 Boil 60 min 17.71 42.9%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.78 57.1%
1.75 oz / $ 0.00
 
Yeast
- Lallemand Nottingham Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.76 19  
Mash volume with grains 5.63 22.5  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 3.42 g | 13.7 qt) 4.61 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7.76 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes
  • Mash at 152°F (67°C) for 60 minutes.
  • Boil 60 minutes, adding hops as indicated.
  • Ferment at 64°F (18°C) until specific gravity stabilizes at or near 1.012 (3.1°P).
  • Package with 1.1 vol. (2.2 g/L) of CO2 and optionally serve on nitro.
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  • Last Updated: 2024-02-13 02:08 UTC