Big Daddy O'Lappers Irish Red 12/12/20 - Beer Recipe - Brewer's Friend

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Big Daddy O'Lappers Irish Red 12/12/20

175 calories 18.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 25 gallons (fermentor volume)
Pre Boil Size: 27 gallons
Post Boil Size: 25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Five Corners Craft Brewers
Calories: 175 calories (Per 16oz)
Carbs: 18.7 g (Per 16oz)
Created: Monday December 7th 2020
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OG: 1.046 FG: 1.011 ABV: 4.5% IBU: 23

1.053
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Fermentables
Amount Fermentable Cost PPG °L Bill %
47 lb Briess - Brewers Malt 2-Row47 lb Brewers Malt 2-Row 37 1.8 90.8%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 3.9%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 3.9%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 1.4%
51.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz East Kent Goldings5 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 16.84 71.4%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.1 Boil 20 min 3.8 28.6%
7 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 434 B cells required
White Labs - Irish Ale Yeast WLP004
Amount:
2 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 434 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 26.76 gal (107.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 14.76 gal (59.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.55 gal (94.19 qt). Suggest reducing strike water volume to 7.86 gal (31.44 qt) and adding 11.55 gal (46.19 qt) sparge/top-off. 19.41 77.6  
Strike water volume at mash thickness of 1.5 qt/lb 19.41 77.6  
Mash volume with grains 23.55 94.2  
Grain absorption losses -6.47 -25.9  
Remaining sparge water volume (equipment estimates 14.08 g | 56.3 qt) 14.31 57.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 26.76 g | 107.1 qt) 27 108  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 25 100  
Going into fermentor 25 100  
Total: 33.72 134.9
Equipment Profile Used: System Default
 
Notes

OSG 1.056. A little darker than what I wanted. The roasted barley was 525L which is almost twice as others.
Crashed on day 5 because it was at 1.006 and still fermenting. Crashed at 38degrees for 3 days and kegged day 8. Very good, malty, caramel, smooth and dangerous at 6.5 abv

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  • Last Updated: 2021-03-07 00:20 UTC