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Research 005 Irish Red Ale by Jamil Zainasheff

193 calories
Method: BIAB
Style: Irish Red Ale
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Dan Collier / Steve Moore
Calories: 193 calories (Per 12oz)
Share: <EMBED>
1.058
1.016
5.45%
22.95
18.16
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11.25 lb United Kingdom - Pale 2-Row11.25 lb Pale 2-Row 38 2.5 90.9%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 3%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 3%
12.38 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 22.95
 
Mash Guidelines
Amount Description Type Temp Time
7 galOne gallon loss per 1/2 hourInfusion153 °F75 min
 
Other Ingredients
Amount Name Type Use Time
1 tbsp 5.2 pH Balancer Water Agt Boil 1 hr.
1 each Whirlfock Other Boil 15 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Amount:
1
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 567 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method:      
 
Target Water Profile: Golden State Water 2013 Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=BXM4MXT
Mash Chemistry and Brewing Water Calculator
 
Notes
♦ BREW DATES:
Date: Brew Day • ____________________

Date: Pitch Yeast • _________________

Date: Keg Day • _____________________

Gravity End of Sparge • _____________

Gravity End of Boil (OG) • ____________

Gravity (FG) • ______________________

Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004
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View Count: 2416
Brew Count: 0
Last Updated: 2016-02-29 20:59 UTC
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