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Eric Red Irish Ale8-24

119 calories 13 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 119 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created Thursday July 18th 2019
1.036
1.010
3.38%
0
14.25
5.26
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 89.5%
12 oz United Kingdom - Crystal 55L12 oz Crystal 55L 34 55 8.4%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley 29 550 2.1%
8.94 lb / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.25 qt Sparge 149 °F 60 min
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
SAWS
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Glacier and Palisade are both new-school American varieties, but with a slightly fruity, earthy, sweet-candy character that – to my nose – echo the high notes of some European hops and can play nice with old world beer styles. Pick one (or blend them!) and use ½ to a full ounce 15 minutes before the end of the boil. A half-ounce will give a subtle undertone that meshes with the malt and roast flavors, a full ounce will stand out more.
Mash low for good attenuation: being an easy-drinking beer means no sickly-sweet finish from a high final gravity, but the Cali lager strains we’ll use typically don’t attenuate like overachievers. To counteract that, we’ll mash a little on the low side to encourage more beta-amylase activity and a more fermentable wort.
Yeast starter for fast turnaround: not specific to Irish Reds, but in the interest of turning this batch around quickly – make a starter before brew day (consult your LHBS for the how-to and the gear) to minimize the lag time between pitching and fermentation. With a healthy pitch of yeast, we should be able to get from grain to glass in right around 14 days.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-24 12:34 UTC
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