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Ajax Irish Red Ale

186 calories 16.3 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created Sunday September 4th 2022
1.057
1.010
6.2%
31.6
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Ale8 lb Pale Ale 39 2.3 64%
1 lb German - CaraAroma1 lb CaraAroma 34 130 8%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 4%
24 oz Honey24 oz Honey - (late boil kettle addition) 35 2 12%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 8%
12.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 60 min 14.05 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 17.58 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 152 °F 60 min
2 gal Sparge 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Rice hulls Water Agt Mash 0 min.
2 each wirfloc Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 332 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 7 12 50 66 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Really happy with how this one turned out. About 6% ABV. The honey adds a nice finish that I will definitely add to other recipes.

Went two week in primary using an Anvil conical fermentor at room temp of between 62 and 68 degrees F. Yeast finally finished up so I transferred it to a glass carboy for secondary. Let settle for another 2 weeks.

Worth the wait

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-10 22:57 UTC
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