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IRISH RED ALE

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: DAMIAN
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Thursday January 17th 2019
1.056
1.014
5.4%
29.3
12.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Pilsen2 kg Pilsen 36 1.8 72.7%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 9.1%
0.25 kg American - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 60 9.1%
0.13 kg American - Pale 2-Row - Toasted0.125 kg Pale 2-Row - Toasted 33 30 4.5%
0.13 kg Flaked Oats0.125 kg Flaked Oats 33 2.2 4.5%
2.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 8 Boil at 100 °C 60 min 28.04 73.7%
5 g Kent Goldings5 g Kent Goldings Hops Pellet 5.1 Aroma at 100 °C 5 min 1.27 26.3%
19 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
5 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 53 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 L Infusion -- 68 °C 60 min
10.8 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.3
Mash volume with grains 10.1
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 12.2 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 18.7  
Equipment Profile Used: System Default
 
Notes

-Fermentar a temp. ambiente 7/8 días.
-7 días a 2 grados.
-Embotellar , priming con 6 grs de azucar por litro de cerveza.
-Dejar madurar.

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  • Last Updated: 2019-01-17 23:41 UTC