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Irish Red Ale

207 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday January 11th 2026
1.063
1.012
6.7%
21.0
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 lb Thomas Fawcett - Maris Otter Pale Ale Malt5.9 lb Maris Otter Pale Ale Malt 38 2.65 75.2%
1.10 lb Bestmalz - Best RED X1.1 lb Best RED X 36 12 14%
0.60 lb Bairds - British Crystal 50/60L0.6 lb British Crystal 50/60L 35 55 7.6%
0.10 lb Briess - Brewers Oat Flakes / Flaked oats0.1 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 1.3%
0.15 lb Briess - Roasted Barley0.15 lb Roasted Barley 33.1 300 1.9%
7.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.6 Boil at 205 °F 60 min 16.41 66.7%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 5.3 Boil at 205 °F 25 min 4.58 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Irish Moss Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
0.75 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.4 oz       Temp: 68 °F       CO2 Level: 2.5 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
4.25 gal Add grain at, then raise Strike 140 °F 152 °F 15 min
hold single infusion Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.26 g | 25 qt) 5.48 21.9  
Mash volume with grains (equipment estimates 6.89 g | 27.5 qt) 6.11 24.4  
Grain absorption losses -0.98 -3.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.48 21.9
Equipment Profile Used: System Default
 
Notes

JPHTB calcs show OG of 1.050 and targeting FG of 1.008. Help to aid with lower mash-in temp for brief beta. Adjust roast barley to RED color (15SRM). Will ferm in primary for 1 week then to secondary for 1 week (minimum before checking FG).

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  • Last Updated: 2026-01-11 02:17 UTC