The Red Devil - Beer Recipe - Brewer's Friend

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The Red Devil

335 calories 36.3 g 750 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 58.85 liters
Post Boil Size: 51.86 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: NattyJ
Hop Utilization: 93%
Calories: 335 calories (Per 750ml)
Carbs: 36.3 g (Per 750ml)
Created: Friday May 22nd 2020
1.048
1.013
4.6%
26.0
10.0
5.4
47.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.60 kg Simpsons - Maris Otter pale7.6 kg Maris Otter pale $ 2.74 / kg
$ 20.85 		38 2.4 74.8%
0.70 kg Weyermann - Munich Type I0.7 kg Munich Type I $ 2.74 / kg
$ 1.92 		38 6 6.9%
60 g Joe White - Roasted Barley60 g Roasted Barley $ 5.50 / kg
$ 0.33 		30.9 525 0.6%
300 g Simpsons - Crystal Medium300 g Crystal Medium $ 2.90 / kg
$ 0.87 		33 65.01 3%
1.50 kg Bestmalz - Best RED X1.5 kg Best RED X $ 3.26 / kg
$ 4.89 		36 12 14.8%
10.16 kg / $ 28.87
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g East Kent Goldings80 g East Kent Goldings Hops $ 0.08 / g
$ 6.40 		Pellet 5 First Wort 0 min 22.16 66.7%
40 g East Kent Goldings40 g East Kent Goldings Hops $ 0.08 / g
$ 3.20 		Pellet 5 Boil 10 min 3.83 33.3%
120 g / $ 9.60
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (dihydrate) $ 0.01 / g
$ 0.22 		Water Agt Mash 1 hr.
10 g Epsom Salt $ 0.01 / g
$ 0.10 		Water Agt Mash 1 hr.
13 g Gypsum $ 0.01 / g
$ 0.13 		Water Agt Mash 1 hr.
24 g Baking Soda $ 0.01 / g
$ 0.29 		Water Agt Mash 1 hr.
13.76 ml Lactic acid $ 0.07 / ml
$ 0.96 		Water Agt Mash 1 hr.
11 g Chalk $ 0.05 / g
$ 0.54 		Water Agt Mash 1 hr.
1 each Campden Tablets $ 0.05 / each
$ 0.05 		Other Other --
1 each Whirlfloc $ 0.40 / each
$ 0.40 		Water Agt Boil 10 min.
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Boil 10 min.
$ 3.19
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
4 Liters
Cost:
$ 1.50 / each
$ 6.00
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 286 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 303.5 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Water is 80L with above additions - NOT just to mash except for Lactic Acid which is added to Mash only.

Actual Figures after additions are:

Ca 153
Mg 14
Na 86
Cl- 145
SO4 150
HCO 215

This is my first time adjusting Carbonates (using a combination of Baking Soda and Chalk)

I have usually just left this and my tap water level is really low at 46.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Strike 69 °C 67 °C 60 min
22 L Batch Sparge 76 °C 76 °C 10 min
21 L Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.3 L. Suggest reducing initial water volume to 45.4 L and adding 8.9 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 26.3
Mash volume with grains 32.9
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 39 L) 43.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 54.3 L) 58.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 48 L) 51.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 51.9 L) 48
Total: 69.8  
Equipment Profile Used: System Default
 
Notes
  • Yeast is built up over 3 starters from stored

    1 x 1L starter to bring it back alive and increase numbers
    1 x 2L starter (decant previous and add on top after cold crashing)
    2 x 2L starters (decant previous - ADD 2 L, swirl and then spilt evenly int0 2 flasks and then TOP up untl 2L in each)
    Yeast nutrient (1/2 tsp) added on last starter.

    Cold crash and store yeast ready.
    Brew Day - Decant and allow to raise to room temp
    Pictch directly to wort

    Yeast Nutrient (10g) added to boil (for 46-48L batch)

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  • Last Updated: 2020-12-27 05:57 UTC