2019 01 03 - Irish Red - Beer Recipe - Brewer's Friend

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2019 01 03 - Irish Red

88 calories 9.3 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: 7.5 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 88 calories (Per 12oz)
Carbs: 9.3 g (Per 12oz)
Created: Thursday January 24th 2019
1.027
1.007
2.6%
20.4
20.1
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 88.4%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3.3%
6 oz United Kingdom - Crystal 45L6 oz Crystal 45L 34 45 3.3%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.8%
4 oz Belgian - Roasted Barley4 oz Roasted Barley 30 575 2.2%
181 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 60 min 20.43 100%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 50 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
5 g CaCl2 to 5 gal carbon-filtered water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.24 17  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.16 36.7
Equipment Profile Used: System Default
 
Notes

1030 - 1.048 12.2 P pH 5.3 17.3°C
1119 - mashout 12 qts boiling water; final 164°F

1130 - start vorlauf
1210 - stop rinse with jug because water can was broken; ~12 qts rinse water

1215 - flame on
1.037 11 P pH 5.0 23.3°F

1350 - added 1 oz Golding (a=4.3%)

1448 - start chill
1514 - end chill; ~5 gal; start aeration
1540 - end aeration

OG 1.052 13.6 P pH 5.0 20.5°C

1/16/19 - 1.014 7.7 P
toffee; green apple and maybe cider

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  • Last Updated: 2019-01-24 19:46 UTC