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Sippin Up To Boston 2.0

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15.13 gallons
Post Boil Size: 13.26 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: edward j fannig
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Sunday July 11th 2021

Original Gravity:

1.060

Final Gravity:

1.010

ABV (standard):

6.7%

IBU (tinseth):

22.8

SRM (mosher):

17.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	38.8%
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	38.8%
2 lb	Briess - Caramel Vienne 20L Malt2 lb Caramel Vienne 20L Malt	35.9	20	7.8%
8 oz	Weyermann - Melanoidin8 oz Melanoidin	34.5	27	1.9%
2 lb	Belgian - Special B2 lb Special B	34	115	7.8%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	1%
1 lb	Belgian - CaraMunich1 lb CaraMunich	33	50	3.9%
25.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer - Chinook1 oz Chinook Hops	Pellet	12	Boil	30 min	15.52	33.3%
1 oz	Artisan - Amarillo1 oz Amarillo Hops	Pellet	7.7	Boil	10 min	4.7	33.3%
1 oz	Artisan - Amarillo1 oz Amarillo Hops	Pellet	7.7	Boil	5 min	2.58	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Northern Brewer - Chinook (Pellet)	15.52	33.3%
2 oz	Artisan - Amarillo (Pellet)	7.28	66.6%
3 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 tsp	Epsom Salt	Water Agt	Mash	1 hr.
2 tsp	Gypsum	Water Agt	Mash	1 hr.
1.80 tsp	Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 215 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	67	138	236	0
Mash Chemistry and Brewing Water Calculator

Notes

The idea for this beer is born from the desire is to make a beautifully red Irish Ale for St. Patrick's day. There are some later hop additions to add to the the overall character. More gypsum was used to offset the sweetness from the Cara Ruby and Special B

NEXT (3.0) will be no roasted barley, but pale chocolate malt (4% of grist). try to hop with EKG and Centennial.

2.0 has caravienna since there is no cararuby. Also, I added roasted barley for a touch of complexity. round 1 seemed to lack a lil depth. Hopefully the barley adds that touch it needs. Hops will be different too. I did Chinook and Amarillo.

I will need to mini mash 1# caramunich 50 AND 1# (extra) cara vienna for the belgium. To get to a dubble I would need 20 more gravity points. 7# of base malt gets me to 1.075. But it didnt, so I added 4# abbey, too. Mashed in a tun with 4 gallons. It was a low temp mash, about 146*.

the Irish came in at 1.060. I could have boiled much longer.... I am sill trying to figure my loses with my BrewEasy.... FG 1.01

After I added the minimash, I got an OG of 1.072. the sample was great... I hate these pre fermented sample, but this was no joke... Not enough bittering hops? Will it by cloying? 1.021 6.7%

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-09-17 21:13 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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