Red Irish Oops - Beer Recipe - Brewer's Friend

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Red Irish Oops

199 calories 21.3 g 12 oz
Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday November 19th 2013
1.060
1.016
5.8%
22.7
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Liquid Malt Extract - Amber9.9 lb Liquid Malt Extract - Amber 35 10 90.8%
9.90 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Rye8 oz Rye 38 3.5 4.6%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.3%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.9 Boil 60 min 20.05 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 10 min 1.71 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 5 min 0.94 25%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutriant Other Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle condition       Amount: .75 cup Corn Sugar      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.86 g | 27.4 qt) 2.29 9.1  
Mash volume with grains (equipment estimates 6.86 g | 27.4 qt) 2.37 9.5  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.84 3.4  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.29 9.1
Equipment Profile Used: System Default
 
Notes

Somewhere between an Irish Red and an ESB

  • Start yeast slap pkg.
  • Steep grains (crushed) at 150 degrees for 30 mins with 2 gal water. sparge with 1 gal 170 degree water.ferment pail.

    In 3 gal water:
    60 min Boil fermentables and 1 oz Chinook hops.
    15 min
    Add Irish Moss
    10 min Add Yeast Nutriant
    10 min
    Add .5 oz East Kent Goldings hops.
    5 min *Add .5 oz East Kent Goldings hops.



    Add 3 gal cold water to ferment pail, allow to splash and aerate.
    Cool wort to approx 90 F
    Pitch yeast between 65-72 F.
    Ferment for 10-14 days.
    Bottling: Boil 2 cups water and 3/4 cup corn sugar for 10 minutes, cool and add to ferment pail, stir gently.
    Bottle condition for at least 2 weeks between 65-75 F.
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  • Last Updated: 2016-12-01 18:24 UTC