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Irish Red

Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Friday December 30th 2016

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

23.3

SRM (morey):

19.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale	38	3.75	71.1%
0.13 lb	American - Caramel / Crystal 120L0.13 lb Caramel / Crystal 120L	33	120	2.1%
1.50 lb	American - Vienna1.5 lb Vienna	35	4	23.7%
0.20 lb	United Kingdom - Roasted Barley0.2 lb Roasted Barley	29	550	3.2%
6.33 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Fuggles0.25 oz Fuggles Hops	Pellet	4.8	First Wort	0 min	4.26	20.8%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.8	Boil	60 min	14.06	41.7%
0.45 oz	East Kent Goldings0.45 oz East Kent Goldings Hops	Pellet	3.8	Boil	15 min	4.97	37.5%
1.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Fuggles (Pellet)	18.32	62.5%
0.45 oz	East Kent Goldings (Pellet)	4.97	37.5%
1.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.75 gal		Infusion	--	150 °F	60 min

Yeast

Wyeast - American Ale II 1272

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 130 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Gypsum 1.5 g
Calcium Chloride 1.5 g
Epsom Salt 0.5g
Canning Salt 0.3 g
1.5 mL Acid

10 Hours Before

3.6 grams dextrose
7.2 grams dry bread Yeast

Right Before Mash
1.0 grams dextrose
2.0 grams dry bread Yeast

Start Burner

Once Hit Mash Temp
1.02 g of SMB (Using 60 mg/liter @ 17 liters)
Wait 5 minutes for SMB to mop up O2
0.70 grams Brewtan in 10 mL slurry
0.83 grams Cinnamon Verum

Boil
0.85 grams Brewtan B in 10 mL slurry @ 16 Min
1.625 grams Irish Moss in slurry @ 15 Min
1.43 grams Wyeast Nutrient in slurry @ 10 Min

Condition Malt with pinch of SMB in 1 oz water

Estimated Mash ph = 5.34

Aerate with pure O2 for 30 sec @ 1.0 lpg (maybe)

Actual Mash pH =

Pre-boil Gravity =
Pre-boil Volume =

Post Boil Gravity =
Post Boil Volume =

Final Gravity =

Post Boil Sludge = 0.625 gal

Into Fermenter =

Last Updated and Sharing

698

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Brews

Public: Yup, Shared
Last Updated: 2017-01-03 22:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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