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Irish Red

192 calories 20.2 g 12 oz
Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created Tuesday October 4th 2016
1.058
1.015
5.66%
20.07
12.72
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 36.3%
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free 44 1.5 36.3%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 11%
7.6 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 11%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 2.7%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.7%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 7.24 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 3.41 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 9.42 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: Extract, Style: Irish Red Ale, ABV 5.66%, IBU 20.07, SRM 12.72, Fermentables: (Liquid Malt Extract - Light, White Sorghum Syrup - Gluten Free, Dry Malt Extract - Pilsen) Steeping Grains: (Caramel / Crystal 10L, Caramel / Crystal 80L, Roasted Barley) Hops: (East Kent Goldings) Other: (Whirlfloc)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-26 19:40 UTC
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