Irish Red Ale - Beer Recipe - Brewer's Friend

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Irish Red Ale

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.52 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Wednesday February 3rd 2021
1.059
1.017
5.5%
21.9
13.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 66.7%
2 oz Simpsons - Crystal Dark2 oz Crystal Dark 33 120 2.8%
2 oz Briess - Caramel Malt - 40L2 oz Caramel Malt - 40L 35.4 40 2.8%
4 oz German - CaraRye4 oz CaraRye 34 67 5.6%
1 lb German - Rye1 lb Rye 38 3.5 22.2%
72 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 60 min 12.39 50%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 30 min 9.52 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
0.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale VII OYL-014
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.6 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.1 qt Strike 161 °F 150 °F 60 min
1.5 gal Mashout Strike 212 °F 163 °F --
1.25 gal Sparge 150 °F -- 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.69 6.8  
Mash volume with grains 2.05 8.2  
Grain absorption losses -0.56 -2.3  
Remaining sparge water volume 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3.52 14.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.33 17.3
Equipment Profile Used: System Default
 
Notes

Might want to ferment this sort of like a lager?
Ferment at 68 for 2 days, then lower to 63 for 4 days, then 50 for 2 weeks.

Bottle and cold crash in fridge.

Double-check on the technique/ to confirm this

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  • Last Updated: 2024-02-23 23:31 UTC