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Nenna Irish Red Cinnamon

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Fernando Borrego
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1.049
1.011
4.94%
29.75
14.93
Fermentables
Amount Fermentable PPG °L Bill %
3400 gUnited Kingdom - Maris Otter Pale3400 g Maris Otter Pale383.7581.4%
250 gUnited Kingdom - Crystal 90L250 g Crystal 90L33906%
225 gFlaked Oats225 g Flaked Oats332.25.4%
200 gGerman - CaraAroma200 g CaraAroma341304.8%
100 gTorrified Barley100 g Torrified Barley3622.4%
4.18 kg Total      
Hops
Amount Variety Type AA Use Time IBU
35 gFuggles35 g Fuggles HopsPellet4.2First Wort 14.33
20 gFuggles20 g Fuggles HopsPellet4.2Boil30 min10.39
15 gFuggles15 g Fuggles HopsPellet4.2Boil15 min5.03
Mash Guidelines
Amount Description Type Temp Time
16.5 LMash-inTemperature67 C75 min
--Mash-outTemperature76 C10 min
15 LFly Sparge76 C--
Starting Mash Thickness: 4 L/kg
Other Ingredients
Amount Name Type Use Time
0.5 gWhirlfloc0.5 g WhirlflocFiningBoil15 min.
1 eachYeastamina BIO41 each Yeastamina BIO4OtherBoil15 min.
0.5 eachCinnamon Branch0.5 each Cinnamon BranchSpiceBoil5 min.
Yeast
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
16.7 - 23.3 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
164 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
Target Water Profile: Água Prata ph6.4 +Bonafont pH5.7
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water Initial pH 6.4 for MASH
Water Initial pH 5.7 for FLY-SPARGE
Mash Chemistry and Brewing Water Calculator
Notes
Fermentation (Primary): 18-19c until attenuation
Fermentation (Secondary): 3 days at 21-22c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.3c
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Recipe QR Code
View Count: 176
Brew Count: 0
Last Updated: 2017-03-15 13:17 UTC
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