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Repentance

151 calories 14.6 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: 6.48 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pickett
Hop Utilization: 97%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday October 26th 2016
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1.046
1.010
4.7%
22.4
13.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 71.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 11.9%
5 oz American - Roasted Barley5 oz Roasted Barley 33 300 3.7%
13 oz Corn Syrup13 oz Corn Syrup - (late boil kettle addition) 37 0.5 9.6%
5 oz Belgian Candi Sugar - Clear/Blond (0L)5 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.7%
135 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz East Kent Goldings0.33 oz East Kent Goldings Hops Pellet 6 Boil 60 min 8.8 16.6%
0.33 oz East Kent Goldings0.33 oz East Kent Goldings Hops Pellet 6 Boil 40 min 7.72 16.6%
0.33 oz East Kent Goldings0.33 oz East Kent Goldings Hops Pellet 6 Boil 5 min 1.75 16.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.7 Boil 5 min 4.16 50.3%
1.99 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
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
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 qt Rest at 154 Infusion -- 154 °F 60 min
10.7 qt Batch Sparge Sparge -- 170 °F 10 min
10.7 qt Batch Sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.29 9.1  
Mash volume with grains 2.87 11.5  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume 5.36 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.48 25.9  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes

Carbonation:

  • 2.3 volumes CO2
  • 39 degrees F (3.9 C)
  • 9.5 PSI
  • 41" Beer Line
Last Updated and Sharing
 
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  • Last Updated: 2025-05-27 14:46 UTC