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Ryrish Red

168.91 calories 18.4 g 12 oz
Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 68% (brew house)
Source: John Frank
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday November 15th 2019
1.051
1.014
4.96%
18.85
14.98
5.57
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 lb Crisp Malting - Finest Maris Otter7.1 lb Finest Maris Otter 38 3 71%
2 lb American - Rye2 lb Rye 38 3.5 20%
0.70 lb Briess - Caramel Malt - 80L0.7 lb Caramel Malt - 80L 35 80 7%
0.20 lb Briess - Roasted Barley0.2 lb Roasted Barley 33.1 300 2%
10 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Pioneer12 g Pioneer Hops Pellet 9 Boil 60 min 15.92 42.9%
16 g Styrian Goldings16 g Styrian Goldings Hops Pellet 2.5 Boil 15 min 2.93 57.1%
28 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal 6.0 gal in the kettle, cold sparge and squeeze the bag with 0.5 gal. Infusion 153 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 0 21 67 74 26
Distilled Water
3.3 g CaSO4
2.0 g CaCl2
1.0 g NaHCO3
0.7 g NaCl
Mash Chemistry and Brewing Water Calculator
 
Notes

BIAB Water Calculator

Total Water Needed: 6.41 gal
Strike Water Temp: 161 F
Total Mash Volume: 7.21 gal
Preboil Wort: 6.1 gal
Postboil Wort: 5.1 gal
Into Fermentor: 5.0 gal

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-03 01:24 UTC
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