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JA's Q4 Recipe

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.21 liters
Post Boil Size: 21.69 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Source: J A
No Chill: 30 minute extended hop boil time
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Friday October 1st 2021

R002/2020 IRISH RED ALE SLIGO

by SE AULD HWAEL

OG: 1.046 FG: 1.011 ABV: 4.5% IBU: 23

Irish Red Ale

by Mecheleir

OG: 1.046 FG: 1.010 ABV: 4.7% IBU: 26

Midtbrygg Irsk Rød

by Midtbrygg

OG: 1.050 FG: 1.008 ABV: 5.5% IBU: 27

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.8%

IBU (tinseth):

26.2

SRM (morey):

14.8

Mash pH

5.3

Cost $

21.81

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 kg	Gladfield - American Ale Malt3 kg American Ale Malt	$ 5.00 / kg $ 15.00	37.3	2.54	80.9%
0.50 kg	Gladfield - Munich Malt0.5 kg Munich Malt	$ 4.00 / kg $ 2.00	36.8	7.87	13.5%
0.15 kg	Simpsons - Crystal Extra Dark0.15 kg Crystal Extra Dark	$ 0.01 / g $ 1.05	31.7	178.56	4%
0.06 kg	US - Midnight Wheat Malt0.06 kg Midnight Wheat Malt	$ 0.01 / g $ 0.36	33	550	1.6%
3.71 kg / $ 18.41

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Willamette20 g Willamette Hops	$ 0.10 / g $ 1.94	Pellet	5.7	Boil	60 min	15.91	57.1%
15 g	Willamette15 g Willamette Hops	$ 0.10 / g $ 1.46	Pellet	5.7	Boil	15 min	10.24	42.9%
35 g / $ 3.40

Show Summary View

Amount	Variety	Cost	IBU	Bill %
35 g	Willamette (Pellet) 35 g Willamette (Pellet) Hops	$ 0.10 / g $ 3.40	26.15	100%
35 g / $ 3.40

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23 L	Infusion	63 °C	63 °C	30 min
	Temperature	68 °C	68 °C	30 min
5 L	Sparge	75 °C	75 °C	10 min
Starting Mash Thickness: 6.5 L/kg Starting Grain Temp: 18.3 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1.33 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1.26 g	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 300 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^-
79.5	4.1	14.8	92.7	86.9	0
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.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-12-13 00:34 UTC
Snapshot Created: 2021-10-01 09:39 UTC
Link To Parent Recipe

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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