Irish Red Ale 2 Gallon - Beer Recipe - Brewer's Friend

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Irish Red Ale 2 Gallon

162 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 65% (brew house)
Source: http://byo.com/mead/item/1868-irish-red-ale-style-
Calories: 162 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
URL: http://byo.com/mead/item/1868-irish-red-ale-style-profile
Created: Monday January 18th 2016
1.049
1.014
4.7%
21.5
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.64 lb United Kingdom - Maris Otter Pale3.64 lb Maris Otter Pale 38 3.75 90.4%
2.18 oz American - Caramel / Crystal 40L2.18 oz Caramel / Crystal 40L 34 40 3.4%
2.18 oz American - Caramel / Crystal 120L2.18 oz Caramel / Crystal 120L 33 120 3.4%
1.82 oz American - Roasted Barley1.82 oz Roasted Barley 33 300 2.8%
64.42 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Kent Goldings0.36 oz Kent Goldings Hops Pellet 5 Boil 60 min 21.5 100%
0.36 oz / $ 0.00
 
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:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash -- -- 153 °F 60 min
mash out -- -- 168 °F 10 min
sparge Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.51 6  
Mash volume with grains 1.83 7.3  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 3.51 g | 14 qt) 3.24 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.26 g | 17.1 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2%

Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with
170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes.

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  • Last Updated: 2016-01-20 11:13 UTC