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Irish Fling Red Ale

7727 calories 763.7 g 19 L
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 47.35 liters
Post Boil Size: 43.36 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J A
Calories: 7727 calories (Per 19L)
Carbs: 763.7 g (Per 19L)
Created Wednesday September 29th 2021
1.044
1.010
4.5%
26.1
10.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg Rahr - Standard 2-Row6.8 kg Standard 2-Row 36.8 1.8 78.1%
0.46 kg German - CaraMunich I0.46 kg CaraMunich I 34 39 5.3%
1.36 kg US - Sekado - Czech Munich1.36 kg US - Sekado - Czech Munich 36 15 15.6%
85.05 g Weyermann - DE - Weyermann - German - Roasted Barley85.05 g DE - Weyermann - German - Roasted Barley 29.9 432 1%
8.71 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Willamette42.5 g Willamette Hops Pellet 7 Boil 60 min 19.59 60%
28.35 g Willamette28.35 g Willamette Hops Pellet 7 Boil 15 min 6.48 40%
70.85 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
26.12 L Strike 67 °C 60 min
30.14 L Sparge 76 °C 5 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
1 tbsp Yeast Nutrient Other Mash 0 min.
2.61 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1.83 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17.8 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Color and Toffee/Caramel flavor should come from combination of Munich and choice of Crystal/Cara malts. CaraRed would be a great choice as would a combination of Crystal 20/40 and Victory or Biscuit. RedX might substitute for all or part of the Munich but the flavor combination of RedX may not be as pleasant as Munich.
Roasted Barley or similar should be used sparingly so as to make a contribution to the color without adding too much roasty flavor.
Use of Acidulated malt for PH management is optional.
Water chemistry additions should be made to target a fairly balanced profile that leans towards a malty lager but utilizes enough gypsum to make the hop flavor hold up well.
Step mash is routine for me but a single infusion of 152 would probably do very well.
Yeast choice could be S-04, Nottingham, WLP-004 or similar liquid Irish Ale yeast.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-12 18:02 UTC
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