Kiss Me, Darling! Beer Recipe | All Grain Irish Red Ale | Brewer's Friend
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Kiss Me, Darling!

162 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.3 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 71% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
URL: https://byo.com/article/irish-red-ale-style-profile/
Created: Monday November 20th 2023
1.053
1.012
5.3%
25.6
15.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Simpsons - Maris Otter pale3.6 kg Maris Otter pale 38 2.4 71.3%
0.55 kg Viking - Red Ale Malt0.55 kg Red Ale Malt 35 27 10.9%
0.35 kg Weyermann - Caramunich Type 20.35 kg Caramunich Type 2 34 45 6.9%
0.25 kg Viking - Caramel 50 Malt(20L)0.25 kg Caramel 50 Malt(20L) 34 20 5%
0.25 kg Viking - Caramel 1000.25 kg Caramel 100 35 50.8 5%
0.05 kg Viking - Roasted Barley0.05 kg Roasted Barley 32.7 340 1%
5.05 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 60 min 15.73 46.7%
27 g East Kent Goldings27 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 7.09 45%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Boil 60 min 2.81 8.3%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.67 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 3.8 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
0.50 g Salt Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 129.2 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash the grains at 152°F (67°C) for 60 minutes. Raise the temperature to mash out at 172 °F (78 °C). Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 7 gallons (26 liters) of wort. Boil for 60 minutes, adding hops according to the schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 64°F (18°C) for 5 days, then allow the temperature to rise to 68°F (20°C) until the end of primary fermentation. At that point, crash to 35°F (2°C), then bottle or keg and carbonate to about 2.4 volumes of CO2.

Inspired by the link above.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-03-04 18:35 UTC
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