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Smithwick

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 7.47 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 88% (brew house)
Source: AIH
Hop Utilization: 96%
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday January 23rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Malteurop - 2 Row9 lb 2 Row $ 1.80 / lb
$ 16.20 		34.3 2.15 82.3%
1 lb Avangard - Light Munich1 lb Light Munich $ 2.19 / lb
$ 2.19 		37 8 9.1%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L $ 1.97 / lb
$ 0.99 		34.5 120 4.6%
0.25 lb Muntons - Amber Malt0.25 lb Amber Malt $ 2.20 / lb
$ 0.55 		35 22 2.3%
3 oz Briess - American - Blackprinz Malt3 oz American - Blackprinz Malt 25 500 1.7%
10.94 lbs / $ 19.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops $ 2.52 / oz
$ 2.52 		Pellet 7.4 Boil 60 min 20.98 50%
1 oz Saaz1 oz Saaz Hops $ 2.63 / oz
$ 2.63 		Pellet 2.2 Boil 10 min 2.26 50%
2 oz / $ 5.15
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
$ 0.41 / g
$ 4.49
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
61 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 233 B cells required
$ 4.49 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 4 12 19 55 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 159 °F 148 °F 60 min
3.5 gal Batch Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 1.49 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.49 qt/lb 4.07 16.3  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 5.87 g | 23.5 qt) 5.01 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.47 29.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.75 g | 27 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 6.75 27  
Total: 9.09 36.3
Equipment Profile Used: System Default
 
Notes

Starter below is double needed to save half off for yeast bank.

Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
1.75 1.037 Braukaiser - Stir Plate

DME Required:
5.9 oz,

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  • Last Updated: 2021-03-16 02:02 UTC