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Raging Red O' Mallory

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dave
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Tuesday February 3rd 2015
1.062
1.015
6.2%
34.9
22.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 64%
1 lb German - CaraAroma1 lb CaraAroma 34 130 8%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 16%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 60 min 15.49 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 19.38 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Honey Flavor Boil 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 1st Infusion -- 158 °F 60 min
4 gal 2nd Sparge -- 155 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.42 g | 13.7 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Could also use: Wyeast Irish Ale Yeast 1084

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  • Last Updated: 2015-02-03 18:09 UTC