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Sippin Up To Boston 2.0

196 calories 16.7 g 12 oz
Beer Stats
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)
Efficiency: 70% (brew house)
Source: edward j fannig
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created Sunday July 11th 2021
1.060
1.010
6.7%
22.8
17.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 38.8%
10 lb 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 Cost 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
 
Other Ingredients
Amount Name Cost 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
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