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I See Red Ale

166.97 calories 15.35 g 12 oz
Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday September 14th 2015
1.051
1.010
5.28%
22.35
17.57
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Pale 2-Row8 lb Pale 2-Row 38 2.5 82.5%
9 oz German - CaraAroma9 oz CaraAroma 34 130 5.8%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5.2%
8 oz German - Melanoidin8 oz Melanoidin 37 25 5.2%
2.20 oz United Kingdom - Roasted Barley2.2 oz Roasted Barley 29 550 1.4%
9.7 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Target0.5 oz Target Hops Leaf/Whole 11.5 Boil 30 min 16.51 33.3%
0.50 oz Fuggles0.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 15 min 4.17 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 1.68 33.3%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28.2 qt Mash Strike Water Infusion 157 °F --
Mash Temperature 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Crushed Whirlfloc Fining Boil 10 min.
 
Yeast
Imperial Yeast - A31 Tartan
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 119 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
Method: BIAB, Style: Irish Red Ale, ABV 5.28%, IBU 22.35, SRM 17.57, Fermentables: (Pale 2-Row, CaraAroma, Carapils (Dextrine Malt), Melanoidin, Roasted Barley) Hops: (Target, Fuggles, Willamette) Other: (Crushed Whirlfloc)
Last Updated and Sharing
 
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Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-18 19:53 UTC
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