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Irish Red

173 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Sunday November 30th 2014
1.052
1.015
4.8%
23.3
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb United Kingdom - Maris Otter Pale8.25 lb Maris Otter Pale 38 3.75 75.9%
1.65 lb German - Vienna1.65 lb Vienna 37 4 15.2%
0.55 lb German - Melanoidin0.55 lb Melanoidin 37 25 5.1%
3.30 oz United Kingdom - Roasted Barley3.3 oz Roasted Barley 29 550 1.9%
3.30 oz American - Caramel / Crystal 120L3.3 oz Caramel / Crystal 120L 33 120 1.9%
10.86 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.38 oz Willamette1.38 oz Willamette Hops Pellet 4.5 Boil 60 min 23.31 100%
1.38 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.1 gal Mash Infusion 154 °F 60 min
5.8 qt Mash out Infusion 212 °F 10 min
3.7 gal Sparge Sparge 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 each whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: dextrose       CO2 Level: 1.8 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Gypsum 4g
Epsom 4g
Nacl 2g
Chalk 12g
Mash Chemistry and Brewing Water Calculator
"Irish Red" Irish Red Ale beer recipe by Dan Halliday. All Grain, ABV 4.84%, IBU 23.31, SRM 16.91, Fermentables: (Maris Otter Pale, Vienna, Melanoidin, Roasted Barley, Caramel / Crystal 120L) Hops: (Willamette) Other: (whirlfloc)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-10 03:21 UTC
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