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Red Dog

9419 calories 1157 g 20 L
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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 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gav
Calories: 9419 calories (Per 20L)
Carbs: 1157 g (Per 20L)
Created: Monday November 3rd 2025
1.050
1.017
4.4%
43.5
16.7
n/a
15.98
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Thomas Fawcett - Maris Otter Pale Ale Malt4.5 kg Maris Otter Pale Ale Malt $ 3.55 / kg
$ 15.98 		38 2.65 72.6%
600 g Weyermann - CaraAmber600 g CaraAmber 37 27 9.7%
600 g Weyermann - CaraRed600 g CaraRed 35 19.3 9.7%
500 g Weyermann - CaraAroma500 g CaraAroma 36 140 8.1%
6,200 g / $ 15.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g East Kent Goldings26 g East Kent Goldings Hops Pellet 6.5 Boil 60 min 17.01 37.1%
4 g Magnum4 g Magnum Hops Pellet 15 Boil 60 min 6.04 5.7%
10 g Cascade10 g Cascade Hops Pellet 11 Boil 10 min 4.01 14.3%
30 g Magnum30 g Magnum Hops Pellet 15 Boil 10 min 16.42 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Windsor
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       Temp: 4 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Overnight Steeping 69 °C 67 °C 120 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.6
Mash volume with grains 26.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 17.5 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27
Going into fermentor 27
Total: 39.1  
Equipment Profile Used: System Default
 
Notes

I used the above Laalemand Windoe yeast as Safale 04 wasn't available. Low attenuation after 3 days so I added Glucoamylase Enzyme.

Last Updated and Sharing
 
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  • Last Updated: 2025-11-15 01:30 UTC