Black Gold Irish Red Ale Beer Recipe | All Grain Irish Red Ale | Brewer's Friend
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Black Gold Irish Red Ale

174 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Luhmann
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday October 1st 2020
1.053
1.012
5.4%
25.0
17.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 90.7%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 3.1%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3.1%
6 oz Briess - Roasted Barley6 oz Roasted Barley 33.1 300 3.1%
194 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz East Kent Goldings1.4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.02 100%
1.40 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Recirculated mash in bag Strike 162 °F 153 °F 60 min
2 gal Add 1 gallon of sparge raise m&b temp to 168, vorlauf 2 gallons Vorlauf 168 °F 168 °F 10 min
3.8 gal lift basket and sparge until 6.25 gallons of wort is collected Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 153 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
0.80 g Gypsum Water Agt Mash 1 hr.
1.10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Canning Salt Water Agt Mash 1 hr.
0.20 g Slaked Lime Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Sparge 20 min.
1.10 g Calcium Chloride (anhydrous) Water Agt Sparge 20 min.
0.80 g Epsom Salt Water Agt Sparge 20 min.
0.20 g Canning Salt Water Agt Sparge 20 min.
0.30 ml Lactic acid Water Agt Sparge 20 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 13 54 63 36
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 66 degrees
Gap set at .30 on mill. Black Gold Malt may need tighter.

Update!

1 Pack of Nottingham Yeast

Starter Size (2 L)
Gravity (1.036)
Growth Model and Aeration

DME Required: 6.8 oz, 191.7 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.29
Ending Cell Count: 323 billion cells
Resulting Pitch Rate: 1.21M cells / mL / °P
Starter meets desired pitching rate!


(Original)
Cells Available: 110 billion cells (2 packs of Nottingham)
Pitch Rate As-Is: 0.43M cells / mL / °P
Target Pitch Rate Cells: 192 billion cells
Difference: -82 billion cells

Needs starter (see below), or more yeast.

DME Required: 3.4 oz, 95.9 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 1.15
Ending Cell Count: 244 billion cells
Resulting Pitch Rate: 0.96M cells / mL / °P
Starter meets desired pitching rate!

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-02-12 17:16 UTC
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