JZ - Ruabeoir - Beer Recipe - Brewer's Friend

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JZ - Ruabeoir

145 calories 15.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil Zainasheff
Calories: 145 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Saturday October 8th 2016
1.047
1.013
4.5%
26.6
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.45 kg United Kingdom - Maris Otter Pale4.45 kg Maris Otter Pale 38 3.75 89%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 3%
0.15 kg United Kingdom - Crystal 140L0.15 kg Crystal 140L 33 140 3%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 2%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 3%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 4.6 Boil 60 min 26.62 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
5 g Yeast nutrient Water Agt Boil 10 min.
1 each Campden Tablet Water Agt Mash 10 min.
1.50 tsp Gypsum Water Agt Mash --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 403 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amber Balanced (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 63 75 40
1.5 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Mash Temperature -- 67 °C 60 min
Mash out Temperature -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.8 L) 38.9
Mash volume with grains (equipment estimates 38.1 L) 42.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Original recipe targets OG 1054 for ABV 5.2, reduced base malt here but IBUs and colour maintained.

Subbed UK crystal 40L for Wey Caramunich I since that's already in inventory

Yeast description:
http://www.whitelabs.com/yeast-bank/wlp004-irish-ale-yeast

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  • Last Updated: 2016-11-23 05:18 UTC