Irish Farm House Maple Ale - Beer Recipe - Brewer's Friend

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Irish Farm House Maple Ale

194 calories 18.9 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: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NewbiBrewbi
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday February 12th 2019
1.059
1.013
6.0%
23.0
17.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 68.4%
1 lb American - Victory1 lb Victory 34 28 8.6%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley 29 550 1.6%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 8.6%
1.50 lb Maple Syrup1.5 lb Maple Syrup - (late boil kettle addition) 30 35 12.8%
11.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 60 min 19.43 50%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 10 min 3.52 25%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Dry Hop 5 days 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.3 qt @ 164.5 Infusion -- 152 °F 60 min
13.7 qt Sparge -- 200 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.82 15.3  
Mash volume with grains 4.64 18.5  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 5.2 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Crash, pitch starter,


Backsweeten with more maple in secondary after complete fermentation adding Potassium Metabisulfite (1/4 tsp) then 12 hours later Potassium Sorbate 2.5 tsp then 2 days and maple to taste

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  • Last Updated: 2019-02-12 16:25 UTC