Sippin' Up To Boston 2021 - Beer Recipe - Brewer's Friend

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Sippin' Up To Boston 2021

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 150 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16.05 gallons
Post Boil Size: 11.36 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 73% (brew house)
Source: edward j fannig
Rating:
4.00 (1 Review)

Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday December 22nd 2020
1.060
1.014
6.0%
26.8
14.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 40.8%
10 lb Great Western - Northwest Pale Ale Malt10 lb Northwest Pale Ale Malt 37 3 40.8%
2 lb Castle Malting - Château Cara Ruby2 lb Château Cara Ruby 33 19.3 8.2%
8 oz Weyermann - Melanoidin8 oz Melanoidin 34.5 27 2%
2 lb Belgian - Special B2 lb Special B 34 115 8.2%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Centennial1.5 oz Centennial Hops Pellet 7.8 Boil 30 min 16.64 42.9%
1 oz Centennial1 oz Centennial Hops Pellet 7.8 Boil 10 min 5.23 28.6%
1 oz Simcoe1 oz Simcoe Hops Pellet 13.2 Boil 5 min 4.87 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tsp Epsom Salt Water Agt Mash 1 hr.
6 tsp Gypsum Water Agt Mash 1 hr.
1.80 tsp Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 67 138 236 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.88 gal (59.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.88 gal (11.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.66 30.6  
Mash volume with grains 9.62 38.5  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 10.54 g | 42.2 qt) 11.71 46.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.88 g | 59.5 qt) 16.05 64.2  
Boil off losses -3.75 -15  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.36 45.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.36 g | 45.4 qt) 11 44  
Total: 19.36 77.5
Equipment Profile Used: System Default
 
Notes

The idea for this beer is born from the desire is to make a beautifully red Irish Ale for St. Patrick's day. There are some later hop additions to add to the the overall character. More gypsum was used to offset the sweetness from the Cara Ruby and Special B

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  • Last Updated: 2021-03-18 13:29 UTC