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Amber Split Batch/Irish Red

151 calories 15.3 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 77% (brew house)
Source: AHA
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created Friday October 26th 2018
1.046
1.011
4.58%
23.36
12.31
5.58
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.86 lb Czech Pilsner2.86 lb Czech Pilsner 37 1.6 44.3%
1.43 lb Blackland Pale Moon 2-Row1.43 lb Blackland Pale Moon 2-Row 37 4 22.1%
1.14 lb German - Munich Light1.14 lb Munich Light 37 6 17.7%
4.60 oz Belgian - Biscuit4.6 oz Biscuit 35 23 4.5%
4.60 oz Franco Belge Aromatic4.6 oz Franco Belge Aromatic 35 4.5 4.5%
4.60 oz German - CaraMunich I4.6 oz CaraMunich I 34 39 4.5%
1.14 oz American - Special Roast1.14 oz Special Roast 33 50 1.1%
1.50 oz American - Blackprinz1.5 oz Blackprinz - (late addition) 36 500 1.5%
6.46 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 13.3 Boil 60 min 13.23 14.9%
1.14 oz Willamette1.14 oz Willamette Hops Pellet 3.6 Boil 15 min 10.13 85.1%
1.34 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 122 °F 20 min
Infusion 146 °F 40 min
Infusion 156 °F 20 min
Starting Mash Thickness: 0.75 qt/lb
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Author: AHA, Method: All Grain, Style: Irish Red Ale, ABV 4.58%, IBU 23.36, SRM 12.31, Fermentables: (Czech Pilsner, Blackland Pale Moon 2-Row, Munich Light, Biscuit, Franco Belge Aromatic, CaraMunich I, Special Roast, Blackprinz) Hops: (Magnum, Willamette)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-26 13:48 UTC
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