O’Driscoll’s Drop Beer Recipe | All Grain Irish Red Ale by Rob Cook | Brewer's Friend
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O’Driscoll’s Drop

166 calories 16.8 g 330 ml
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 100 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 140 liters
Post Boil Size: 130 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Wednesday April 20th 2022
Amount Fermentable Cost PPG °L Bill %
25 kg New Zealand - Vienna Malt25 kg Vienna Malt 39.1 3.45 82.8%
5 kg Gladfield - Shepherds Delight Malt5 kg Shepherds Delight Malt 35.4 120 16.6%
0.20 kg Gladfield - Roast Barley0.2 kg Roast Barley 32.7 507 0.7%
30.20 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Green Bullet300 g Green Bullet Hops Leaf/Whole 11 Boil 15 min 31.41 100%
300 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
75.5 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash --
Fermentis - Safale - English Ale Yeast S-04
1 Each
Attenuation (avg):
Optimum Temp:
12 - 25 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1200 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.25 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Heated strike water 80L to 78C. 35g calcium carbonate and 30g gypsum to adjust water profile to malt driven water.

Mashed in at 78
C strike water and adjusted mash to 65C. Mashed at 63 - 65C for 100 minutes. Checked pH 5-5.3 and adjust with lactic acid if not.

After 60 minutes, vorlaufed for 15 mins.

Heated 80L sparge water to 76C. Sparged 72L over mash to collect 140L in kettle.

Brought to boil, added 300g Green Bullet at 15 mins to arrive at 32 IBUs.

Cooled via counter flow chiller to 30
C then pumped into Unitank via CIP connection to promote aeration.

Cooled to pitching temp, 20C.

10L of 1.045 starter containing 1250 billion yeast cells approx after 12 hours to Unitank.

No dry hop, ferment for 3 days at 20
C then close blow off cane and increase temp to 22*C until fermentation complete.

Cold crash and carbonate, dump trub.

Keg 120L.

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  • Public: Yup, Shared
  • Last Updated: 2022-07-09 17:18 UTC
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