C2D Exported Irish Red Ale ▼ 07.10.15 Beer Recipe | BIAB Irish Red Ale | Brewer's Friend
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C2D Exported Irish Red Ale ▼ 07.10.15

183 calories 20.5 g 12 oz
Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Dan Collier - Steve Moore
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=141086
Created: Sunday June 21st 2015
1.055
1.016
5.1%
22.2
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Mild7 lb Mild 37 3 56.9%
3 lb German - Vienna3 lb Vienna 37 4 24.4%
1 lb German - Carapils1 lb Carapils 35 1.3 8.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.1%
1 oz American - Caramel / Crystal 40L1 oz Caramel / Crystal 40L 34 40 0.5%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2%
12.31 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Fuggles0.8 oz Fuggles Hops Pellet 4.5 Boil 60 min 13.66 53.3%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 3.79 13.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.71 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.6 gal One gallon loss per 1/2 hour Infusion -- 154 °F 70 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp 5.2 pH Balancer Water Agt Boil 1 hr.
1 each Whirlfock Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 565 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water 2013 Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Placentia Water System – Source Water Quality
http://www.gswater.com/placentiaCCR/#ccr-laboratory
Mash Chemistry and Brewing Water Calculator
 
Notes

♦ BREW DATES:
Date: Brew Day • 07.10.15
Gravity End of Sparge • 1.062
Gravity End of Boil (OG) • 1.055
Date: Pitch Yeast • 07.11.15
Gravity (FG) • ________
Date: Keg Day • Est: 07.25.15
Drafted Who’s House • Dan's

♦ SESSION NOTES:
Started with 7.60 gals. Had to add 1/2 gallon of water in the kettle to get 5.50 gallons. Transferred to SS Brew Bucket but it only registered at 5 gallons. Added boiled water to brew bucket to 5.50 gallons. Change my OG from 1.062 to 1.055. We are going to recalibrate kettle volume indicator levels again.

Phantom had UK Pale instead of UK Mild.

♦ STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for
_ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 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 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ 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: 08.06.15 Not sure if I like it. It's light in color. It has a light maltiness and a sour after finish. Not sure why. Was it using Fuggles? Might be a better drink in a few weeks after aging.

♦ RECIPE NOTES: All-Grain - Irish Red (1st place HBT comp)
Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: 1.25L x2
Batch Size (Gallons): 10.5
Original Gravity: 1.051
Final Gravity: 1.011
IBU: 21
Boiling Time (Minutes): 60
Color: Ruby red
Primary Fermentation (# of Days & Temp): 10 @65F
Secondary Fermentation (# of Days & Temp): 14 @72
F
Tasting Notes: Roasty, malt forward but dry finish. Modeled after Smithwicks, the "gold standard"

My house Irish Red ale. It is best after 4 months of aging, so I brew 10 gallon batches and re-brew when the first keg kicks. The key to this style is malt forward but with a roasty, dry finish. Hop flavor is barely noticeable and there is no hop aroma. If you can lager, even better, use a clean lager yeast (eg. WLP840, WLP833). I only do ales though so I pitch Wyeast 1272, and ferment on the low end of the range to suppress ester production. Wyeast 1272 American Ale II is a nice, clean ale yeast that accentuates malt character. WLP051 is an exact sub for this yeast (it is the Anchor Liberty strain). If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152F.

This style should be crystal clear in the glass and shine ruby red when held up to a light. If you bottle condition, I recommend a two week secondary followed by pitching some English yeast like a half package of S-04 in the bottling bucket so the beer finishes nice and clear in the bottle.

Malt Bill for 10 gallons:

12# Maris Otter (70%)
4# Vienna (24%)
12oz British Roasted Barley 500L (4%)
6oz Crystal 120L (2%)

Mash 150
F for 75 min.

Hop Bill for 10 gallons:

2oz 4.5% AA Fuggles (75 min)
1oz 5.0% AA Goldings (15 min)

Extract Version (for 5 gal):

4# Light DME
2# Munich LME
5oz Roasted Barley, steeped 20 min @155F
2.5oz C120L, steeped 20 min @155
F


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  • Last Updated: 2015-11-11 02:29 UTC
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