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Nenna Irish Red Ale

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Fernando Borrego
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday March 8th 2017
1.048
1.012
4.8%
22.6
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,350 g United Kingdom - Maris Otter Pale3350 g Maris Otter Pale 38 3.75 83.5%
350 g United Kingdom - Crystal 45L350 g Crystal 45L 34 45 8.7%
100 g Cane Sugar100 g Cane Sugar - (late boil kettle addition) 46 0 2.5%
80 g Torrified Barley80 g Torrified Barley - (late boil kettle addition) 36 2 2%
80 g United Kingdom - Crystal 140L80 g Crystal 140L 33 140 2%
50 g Flaked Oats50 g Flaked Oats 33 2.2 1.2%
4,010 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 First Wort 0 min 13.6 48.4%
11 g East Kent Goldings11 g East Kent Goldings Hops Pellet 5 Boil 30 min 6.97 35.5%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 15 min 2.05 16.1%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Whirlfloc Fining Boil 15 min.
1 each Yeastamina BIO4 Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
 
Target Water Profile
Água Prata pH6.4 + Bonafont pH5.7
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 0 75 100 100
Water Initial pH 6.4 for MASH
Water Initial pH 5.7 for FLY-SPARGE

4.5g CaSO4-2H2O (Gypsum)
4.5g CaCl2-2H2O
1g MgSO4 (Epsom)
3.5g CaCO3 (Chalk)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.3 L Mash-in Temperature -- 65 °C 30 min
2nd Step Saccharification Temperature -- 69 °C 60 min
Mash-out Temperature -- 76 °C 10 min
18.6 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 12.5
Mash volume with grains 15.1
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 16.1 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 25
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

Fermentation (Primary): 18c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.3c

Torrified Barley at mash-out rest
Caner Sugar at 10min boil

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  • Last Updated: 2017-07-29 15:51 UTC