red 1 - Beer Recipe - Brewer's Friend

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red 1

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Wednesday October 19th 2016
1.047
1.012
4.6%
19.5
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 12.5%
1 lb United Kingdom - Cara Malt1 lb Cara Malt 35 17.5 12.5%
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 75%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Boil 40 min 19.45 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.75 3  
Mash volume with grains 0.91 3.6  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 5.78 g | 23.1 qt) 2.24 9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 2.99 12
Equipment Profile Used: System Default
"red 1" Irish Red Ale beer recipe by kirill1977. All Grain, ABV 4.62%, IBU 19.45, SRM 14.49, Fermentables: (Crystal 60L, Cara Malt, Liquid Malt Extract - Amber) Hops: (First Gold)
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  • Public: Yup, Shared
  • Last Updated: 2016-10-19 23:06 UTC