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Strapping Celtic

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 51 gallons (fermentor volume)
Pre Boil Size: 49.5 gallons
Post Boil Size: 45 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Jeff Simonds
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday May 13th 2024
1.045
1.010
4.6%
15.8
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Warminster Maltings - Low Colour Maris Otter55 lb Low Colour Maris Otter 38 1.5 65.5%
10 lb Flaked Barley10 lb Flaked Barley 32 2.2 11.9%
10 lb Warminster Maltings - Maris Otter10 lb Maris Otter 36 3.5 11.9%
4 lb Great Western - Crystal 40 Malt4 lb Crystal 40 Malt 21 40 4.8%
2 lb United Kingdom - Dark Crystal 80L2 lb Dark Crystal 80L 33 80 2.4%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 2.4%
1 lb Thomas Fawcett - Roasted Barley1 lb Roasted Barley 31.5 545 1.2%
84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.40 oz Perle2.4 oz Perle Hops Pellet 8.9 Boil 90 min 8.8 38.7%
1.80 oz Perle1.8 oz Perle Hops Pellet 8.9 Boil 45 min 5.66 29%
2 oz Perle2 oz Perle Hops Pellet 8.9 Whirlpool 0 min 1.31 32.3%
6.20 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 1081 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36.5 gal Infusion 167 °F 153 °F 60 min
25.5 gal Sparge 172 °F 172 °F 30 min
8 gal Top Off 60 °F 60 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 47.41 gal (189.63 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 35.41 gal (141.63 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 43.47 gal (173.88 qt). Suggest reducing strike water volume to 5.28 gal (21.12 qt) and adding 31.47 gal (125.88 qt) sparge/top-off. 36.75 147  
Strike water volume at mash thickness of 1.75 qt/lb 36.75 147  
Mash volume with grains (equipment estimates 37.4 g | 149.6 qt) 43.47 173.9  
Grain absorption losses -10.5 -42  
Remaining sparge water volume (equipment estimates 21.41 g | 85.6 qt) 23.5 94  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 47.41 g | 189.6 qt) 49.5 198  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 45 180  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 6.08 24.3  
Going into fermentor 51 204  
Total: 60.25 241
Equipment Profile Used: System Default
 
Notes

The first 2-3 gallons of wort should be pulled off and caramelized for 15 minutes before continuing runoff.

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  • Last Updated: 2024-06-30 20:33 UTC