North Cro Irish Red v3 Beer Recipe | All Grain Irish Red Ale | Brewer's Friend
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North Cro Irish Red v3

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jim Boudreaux
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday May 22nd 2024
1.052
1.013
5.2%
22.3
15.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Ashburne® Mild Malt5 lb Ashburne® Mild Malt 36.34 5.3 48.1%
2.30 lb American - Vienna2.3 lb Vienna 35 4 22.1%
14.90 oz American - Carapils (Dextrine Malt)14.9 oz Carapils (Dextrine Malt) 33 1.8 9%
12.10 oz Crisp Malting - Crystal Light - 45L12.1 oz Crystal Light - 45L - (late mash tun addition) 33.1 45 7.3%
12.10 oz Flaked Corn12.1 oz Flaked Corn 40 0.5 7.3%
4.80 oz Great Western - Pale High Color4.8 oz Pale High Color 37 3 2.9%
3 oz American - Pale 2-Row - Toasted3 oz Pale 2-Row - Toasted 33 30 1.8%
2.50 oz American - Midnight Wheat Malt2.5 oz Midnight Wheat Malt - (late boil kettle addition) 33 550 1.5%
166.20 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.8 First Wort at 212 °F 60 min 6.78 16.7%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5.8 Boil at 212 °F 30 min 14.21 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.8 Whirlpool at 175 °F 10 min 1.28 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Mash In Infusion 150 °F 150 °F 10 min
Saccharification Rest Temperature 150 °F 150 °F 50 min
Vorlauf Vorlauf 150 °F 168 °F 15 min
Mash Rest (No Recirculatiion) Temperature 168 °F 168 °F 10 min
Starting Mash Thickness: 3.2 qt/lb
Starting Grain Temp: 72 °F
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
0.33 tsp Five Star Chemicals - Super Moss Fining Boil 20 min.
0.25 tsp Servomyces Other Boil 20 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 320 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.22 psi       Temp: 35 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
* Carencro, LA Balanced Profile II Custom
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 25 150 160 112
Salts were added to bring Carencro Municipal Water to the custom "Carencro Balanced Profile II." Na+ level adjusted to lesser amount for this brew session.

One gram table salt included to raise Na+ level to around 25 ppm, chloride level to close to 150 ppm.
Mash Chemistry and Brewing Water Calculator
 
Notes

6 days before...
Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Two days before brew day will work.).

Day Before...
Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water in kettle. Add all minerals and acid now. Check pH.

Initial pH of brewing water: __

Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway.

______________________


Brew Day...

MASH-IN

Equipment pump is turned off; all water is in kettle and not yet in hoses.

Heat mash water to 150 deg F. Remember, the pump is NOT on at this time!

Initial water temp: 150 deg F
Mash temp stabilizes at: 150 deg F

TURN OFF HEAT! Make sure the heat is turned off!

Quickly add all crushed grains to 150 deg F water, and stir rapidly. When temp is stabilized at 150 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve.
______________________


Saccharification Rest (60 min)

Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level.

Mash pH is taken after 10 minutes after this rest begins.
Mash pH after mash-in (10 min):
__

If needed, adjust pH to 5.4.
Acid added? YES or NO. If yes, how much ____

________________

For the record...
Near the end of the 60 min (about 50 min), take pH reading.

pH reading near end of mash:
____
Adjusted pH (if necessary): ____

______________________

Vorlauf/Mash-Out
With recirculation and heat still going, raise temp of recirculating mash to 168 deg F.

ADD DARK GRAINS NOW.

Hold temperature here for the 15 minute duration.

For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle.

______________________

RAISING THE GRAIN BASKET
Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more.

_______________________

BOIL

FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY.

PRE-BOIL pH: __

PRE-BOIL GRAVITY:
__

With Brew Commander set for the boil program, it's time to begin.

Add FWH (first wort hops) hop addition at this time.

With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary.

When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil.

20 minutes to End of Boil
Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss.

10 minutes to End of Boil
Second hop addition. ADD SERVOMYCES.

End of Boil
SHUT OFF HEATER.
______________________

WHIRLPOOL
The whirlpool step is like a moving "hop stand."

Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps...

Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor.
________________________


Oxygenation/Transfer to Fermenter

With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast.

______________________

PITCHING THE YEAST
Add the decanted yeast culture to the fermentor. Carefully maintain sanitation.

TILT HYDROMETER
Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments.

Maintain fermentation temperature of 63 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.015.

______________

CRASH COOL THE FERMENT
Slowly, over several days days, lower temperature of ferment to about 38 deg F.

Hold at 38 deg F or lower, but not lower than 35 deg F.

______________

TRANSFER TO KEG
Using oxygen-free techniques, transfer beer from fermenter to keg. After, add gelatin finings.

MOVE TO NEW KEG
About 3 days after adding gelatin finings to beer, transfer to another sanitized keg.

________________

CARBONATE BEER
Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).

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  • Last Updated: 2024-06-02 16:19 UTC
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