Eric the Red - Beer Recipe - Brewer's Friend

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Eric the Red

159 calories 15.8 g 330 ml
Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: BYO (Jamil Zainasheff)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday December 19th 2016
1.052
1.012
5.3%
29.9
23.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 93.6%
0.09 kg United Kingdom - Crystal 90L0.085 kg Crystal 90L 33 90 1.8%
0.23 kg United Kingdom - Roasted Barley0.225 kg Roasted Barley 29 550 4.7%
4.81 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 12 Boil 60 min 29.9 100%
20 g / 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 67 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 38.7
Mash volume with grains 41.9
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 24.4 L) 23
Estimated amount in fermentor 23
Total: 38.7  
Equipment Profile Used: System Default
 
Notes

http://byo.com/mead/item/1868-irish-red-ale-style-profile

Eric the Red
19 L, all-grain
OG = 1.052 FG = 1.011 IBU = 29 SRM = 23 ABV = 5.2%

A bold version of an Old World beer style, influenced by "wild" hops from the new found land.

Ingredients
4.5 kg British pale ale malt (3 °L)
85 g crystal malt (90 °L)
198 g roasted barley (300 °L)
8 AAU Columbus hops (60 mins) (19 g of 12% alpha acids)
White Labs WLP001 (California Ale) or Fermentis US-05 dried yeast (1 L starter for liquid yeasts)

Step by Step
Mash at 67 °C. Boil for 90 minutes, adding hops with 1 hour left in boil. Chill the wort rapidly to 19 °C, let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Ferment at 19 °C.

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  • Public: Yup, Shared
  • Last Updated: 2016-12-19 23:41 UTC