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Taproom Maltings 1000L (WIP @27 sep)

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1100 liters
Post Boil Size: 1000 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 90% (brew house)
Hop Utilization: 99%
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Thursday September 25th 2025
1.052
1.012
5.3%
28.5
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
160 kg Ireland - Ale Malt160 kg Ale Malt 37 3 84.2%
16 kg German - Vienna16 kg Vienna 37 4 8.4%
8 kg German - CaraRed8 kg CaraRed 34 20 4.2%
6 kg United Kingdom - Roasted Barley6 kg Roasted Barley 29 550 3.2%
190 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
600 g Hopsteiner - Hallertauer Magnum600 g Hallertauer Magnum Hops Pellet 13 Boil 90 min 21.44 63.2%
160 g Admiral160 g Admiral Hops Pellet 14.5 Boil 20 min 3.61 16.8%
190 g Target190 g Target Hops Pellet 11.5 Boil 20 min 3.4 20%
950 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
500 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 6431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
200 5 10 95 55 0
Add 260 g Flake Calcium Chloride to Mash

Add 220g Gypsum to Kettle
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
665 L Strike 73 °C 66 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1013.3 L. Suggest reducing initial water volume to 45.4 L and adding 967.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 790.4 L 665
Strike water volume at mash thickness of 3.5 L/kg 665
Mash volume with grains 790.4
Grain absorption losses -190
Remaining sparge water volume (equipment estimates 539.2 L) 625.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1013.3 L) 1100
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -4.8
Post boil Volume 1000
Going into fermentor 1000
Total: 1290.9  
Equipment Profile Used: System Default
 
Notes

Initial brew for new 1000L brewery

Extract effy unknown- assume 90% prudent .

MASHING
at 3.5 :1 retain 20% of mashing water for pre/post
80% x 630L = 500L water for actual mashing of 190kg malt

Mill rated 600kg/h say achieve 500kg/h. ie 40 mins to mill 190 kg
500L over 40 mins is 12.5 Litres/min mashing water

Check at 100L- should have milled 38 kg ie 1.5 sacks

Full mash should end with 630L water , (approx 780 L of Mash)

LAUTERING
Runoff rate 1st worts ? Prudent :
3 L/min UNTIL density break
( Note Over entire runoff: 120 min per 1000L GIVES 8.3l/MIN AVERAGE)

BOILING ?
100KG STEAM/H MAX => SAY EVAP 65l/H 6%/HR ?

YEAST 400g/10HL gives at least 4 million cell/ml

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  • Last Updated: 2025-09-27 18:00 UTC