B5S Irish Red Ale ▲ 05.01.15 - Beer Recipe - Brewer's Friend

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B5S Irish Red Ale ▲ 05.01.15

285 calories 31.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 91% (brew house)
Source: Dan Collier / Steve Moore
Calories: 285 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Thursday April 30th 2015
1.085
1.024
8.0%
23.2
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb United Kingdom - Pale 2-Row11.25 lb Pale 2-Row 38 2.5 90.9%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 3%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 3%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 23.15 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp 5.2 pH Balancer Water Agt Boil 1 hr.
1 each Whirlfock Other Boil 15 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 774 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method:      
 
Target Water Profile
Golden State Water 2013 Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=BXM4MXT
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal One gallon loss per 1/2 hour Infusion -- 153 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.09 g | 36.4 qt) 9.8 39.2  
Mash volume with grains (equipment estimates 10.08 g | 40.3 qt) 10.79 43.1  
Grain absorption losses -1.55 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 9.8 39.2
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES:
Date: Brew Day • 05.01.15
Gravity End of Sparge • 1.057
Gravity End of Boil (OG) • 1.085
Date: Pitch Yeast • 05.04.14
Gravity (FG) • 1.023
Date: Keg Day • 05/17/2015 @ 7:12 PM
Drafted Who’s House • Steve's
ABV 8.1%

Irish Red B5: 05.14.15 1.022 67.9° 8.2% ABV

♦ SESSION NOTES:
WE MISSED UP THE HOP ADDITION AT 60 min!
Boil off time was not our best. New sight glass will be added to kettle before next brew. Pitched 1.25 oz EKG at 15 min plus water additives. Sparged with 8 gal. End of sparge had 7.75 gal. boiled 90 minutes and over shot. 5 gal at end of boil.

Need to replace rubber gloves.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date: 05.24.15 3 out of 5 stars. Hops definitely made the change. 

Page 129 by Jamil Zainasheff and John Palmer<br />
Pitch 2 Irish Ale Yeast WLP004
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  • Last Updated: 2015-07-10 22:29 UTC