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Irish red

138 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66% (brew house)
Source: frisky whiskers
Rating:
5.00 (1 Review)

Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday February 1st 2016
1.042
1.010
4.2%
24.7
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 57.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 10.5%
2 lb German - Vienna2 lb Vienna 37 4 21.1%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 5.3%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 5.3%
9.50 lbs / $ 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 5.1 Boil 60 min 20.58 71.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.1 Boil 15 min 4.08 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       CO2 Level: 2.5 Volumes
 
Target Water Profile
red ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 54 98 120 0
About 3/4 tsp each : gypsum, calcium chloride. Use RO or distilled water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal biab Infusion -- 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.5 g | 34 qt) 5.44 21.8  
Mash volume with grains (equipment estimates 9.26 g | 37.1 qt) 6.2 24.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 5.44 21.8
Equipment Profile Used: System Default
 
Notes

Primary for 2 weeks around 68ish degrees. Rack to secondary for 1 week. Bottle condition for 3 weeks. A neutral yeast or wlp004 work well for this beer too. I personally prefer the wyeast 1335.

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  • Last Updated: 2017-07-23 17:35 UTC