Irish red 2.0 - Beer Recipe - Brewer's Friend

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Irish red 2.0

193 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Saturday April 14th 2018
1.058
1.016
5.5%
34.7
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 75%
1 lb Belgian - Special B1 lb Special B 34 115 8.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8.3%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cenntenial0.75 oz Cenntenial Hops Pellet 11.4 Boil 30 min 22.13 27.3%
1 oz Challenger1 oz Challenger Hops Pellet 6.1 Boil 15 min 10.19 36.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.35 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Floc Fining Boil 15 min.
2 tbsp Nutrient Water Agt Boil 15 min.
 
Yeast
Inland Island Yeast - American Ale Yeast INIS-007
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 152 °F 60 min
4 gal Batch sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 5.4 21.6  
Mash volume with grains 6.36 25.4  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 2.35 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Yeast is 4th generation from my brews (ESB, cream ale)

Forgot the freaking CaCO3!!

Preboil gravity = 12 P (1.0484)

Postboil OG = 13.4 P (1.0543 converted; measured with refractometer); 1.058 with hydrometer

SG = 1.016 (4.1 P); ABV = 5.51% (using hydrometer readings)

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  • Last Updated: 2018-04-19 22:09 UTC