Irish Red - Beer Recipe - Brewer's Friend

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Irish Red

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday December 30th 2016
1.053
1.013
5.3%
23.3
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 71.1%
0.13 lb American - Caramel / Crystal 120L0.13 lb Caramel / Crystal 120L 33 120 2.1%
1.50 lb American - Vienna1.5 lb Vienna 35 4 23.7%
0.20 lb United Kingdom - Roasted Barley0.2 lb Roasted Barley 29 550 3.2%
6.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.8 First Wort 0 min 4.26 20.8%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.8 Boil 60 min 14.06 41.7%
0.45 oz East Kent Goldings0.45 oz East Kent Goldings Hops Pellet 3.8 Boil 15 min 4.97 37.5%
1.20 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.09 g | 24.3 qt) 5.54 22.2  
Mash volume with grains (equipment estimates 6.59 g | 26.4 qt) 6.05 24.2  
Grain absorption losses -0.79 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.05 g | 20.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.54 22.2
Equipment Profile Used: System Default
 
Notes

Gypsum 1.5 g
Calcium Chloride 1.5 g
Epsom Salt 0.5g
Canning Salt 0.3 g
1.5 mL Acid

10 Hours Before

  • 3.6 grams dextrose
  • 7.2 grams dry bread Yeast

    Right Before Mash
  • 1.0 grams dextrose
  • 2.0 grams dry bread Yeast

    Start Burner

    Once Hit Mash Temp
  • 1.02 g of SMB (Using 60 mg/liter @ 17 liters)
  • Wait 5 minutes for SMB to mop up O2

  • 0.70 grams Brewtan in 10 mL slurry
  • 0.83 grams Cinnamon Verum

    Boil

  • 0.85 grams Brewtan B in 10 mL slurry @ 16 Min
  • 1.625 grams Irish Moss in slurry @ 15 Min
  • 1.43 grams Wyeast Nutrient in slurry @ 10 Min

    Condition Malt with pinch of SMB in 1 oz water

    Estimated Mash ph = 5.34

    Aerate with pure O2 for 30 sec @ 1.0 lpg (maybe)

    Actual Mash pH =

    Pre-boil Gravity =
    Pre-boil Volume =

    Post Boil Gravity =
    Post Boil Volume =

    Final Gravity =

    Post Boil Sludge = 0.625 gal

    Into Fermenter =

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  • Last Updated: 2017-01-03 22:14 UTC