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To Ale with COVID - Irish Red

Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Friday May 28th 2021

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.4%

IBU (tinseth):

10.4

SRM (daniels):

15.6

Mash pH

5.5

Cost $

n/a

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Fermentation History

Target 62°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	Rahr - Standard 2-Row8.5 lb Standard 2-Row	36.8	1.8	72.1%
1 lb	Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L	34.5	120	8.5%
1 lb	Briess - Carapils Malt1 lb Carapils Malt	34.5	1.5	8.5%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	8.5%
4.50 oz	Briess - Caramel Malt - 60L4.5 oz Caramel Malt - 60L	35.4	60	2.4%
11.78 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	5.3	Boil	60 min	5.87	50%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	5.3	Boil	30 min	4.51	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Tettnanger (Pellet)		10.38	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Steeping	160 °F	153 °F	60 min
6 gal	Mash Out	Sparge	170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 tsp	Yeast Nutrient	Other	Boil	15 min.
1 each	Whirlfloc	Fining	Boil	15 min.
8 g	Calcium Chloride (anhydrous)	Water Agt	Mash	--
4 g	Gypsum	Water Agt	Mash	--

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	0.45 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 279 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
71	7	12	50	66	100
Mash Chemistry and Brewing Water Calculator

Notes

Mash the crushed grains with XXX gallons of water at 155°F (68°C) for 60 minutes. Vorlauf, then sparge slowly with 175°F (79°C) water. Add the hops and Irish moss according to times indicated in the ingredients list. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for 2 weeks.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-12-18 16:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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To Ale with COVID - Irish Red

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