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Irish Red

172 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Nic
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday August 20th 2018
1.052
1.014
5.0%
32.6
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 91.4%
1 oz American - Caramel / Crystal 20L1 oz Caramel / Crystal 20L 35 20 1.4%
2 oz United Kingdom - Crystal 60L2 oz Crystal 60L 34 60 2.9%
1 oz United Kingdom - Crystal 90L1 oz Crystal 90L 33 90 1.4%
1 oz United Kingdom - Roasted Barley1 oz Roasted Barley 29 550 1.4%
1 oz American - Caramel / Crystal 40L1 oz Caramel / Crystal 40L 34 40 1.4%
70 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 4.2 Boil 60 min 21.79 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 4.2 Boil 15 min 10.81 50%
1 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.33 g | 17.3 qt) 4.3 17.2  
Mash volume with grains (equipment estimates 4.68 g | 18.7 qt) 4.65 18.6  
Grain absorption losses -0.55 -2.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.54 g | 14.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2 8  
Volume into fermentor 2 8  
Total: 4.3 17.2
Equipment Profile Used: System Default
 
Notes

Add either french oak chips or sherry cask chips into fermenter after 1 week, let ferment for 2 more weeks.

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  • Last Updated: 2018-09-02 23:55 UTC