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Rousse Irlandaise

Method: All Grain
Style: Irish Red Ale
Boil Time: 75 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1022.12 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)

Created: Tuesday January 20th 2026

Original Gravity:

1.046

Final Gravity:

1.009

ABV (standard):

4.9%

IBU (tinseth):

26.3

SRM (morey):

13.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
160 kg	Innomalt - English Pale Ale Malt160 kg English Pale Ale Malt	37	3.5	78.8%
25 kg	Munich - Light 10L25 kg Munich - Light 10L	33	10	12.3%
12 kg	American - Caramel / Crystal 40L12 kg Caramel / Crystal 40L	34	40	5.9%
6 kg	Briess - Organic Roasted Barley6 kg Organic Roasted Barley	33.1	300	3%
203 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1,250 g	East Kent Goldings1250 g East Kent Goldings Hops	Pellet	5	Boil	60 min	16.59	41.7%
1,250 g	East Kent Goldings1250 g East Kent Goldings Hops	Pellet	5	Boil	15 min	8.23	41.7%
500 g	Styrian Goldings500 g Styrian Goldings Hops	Pellet	5.5	Boil	5 min	1.45	16.7%
3,000 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2,500 g	East Kent Goldings (Pellet)	24.82	83.4%
500 g	Styrian Goldings (Pellet) 500 g Styrian Goldings (Pellet) Hops	1.45	16.7%
3,000 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1065 L			67 °C	67 °C	75 min
Starting Mash Thickness: 3.65 L/kg

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	500 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 4002 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

NB: check lovibond of malts and adjust to keep color Red. In particular, the Briess roasted may vary considerably from 300° to approaching 500°.

For Munich malt, Caux-Laflamme is first choice, and varies between 6.5-11.5° lovibond.

For crystal 40, Maltbroue is first choice.

Steep the roasted malt in cool (~18°) water overnight before strike

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-01-20 23:14 UTC

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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