Gaelic Strom - Beer Recipe - Brewer's Friend

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Gaelic Strom

224 calories 25.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 65 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 65 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 25.8 g (Per 330ml)
Created: Sunday May 2nd 2021
1.072
1.022
6.6%
20.3
35.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 39.4%
6 kg Canada Malting - SUPERIOR PALE ALE MALT6 kg SUPERIOR PALE ALE MALT 37 3.1 29.6%
1.50 kg Gambrinus - Honey Malt1.5 kg Honey Malt 37 25 7.4%
0.70 kg Bairds - Chocolate Malt0.7 kg Chocolate Malt 31 500 3.4%
1 kg Briess - Caramel Malt - 120L1 kg Caramel Malt - 120L 34.5 120 4.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 4.9%
0.40 kg Bairds - Roasted Barley0.4 kg Roasted Barley 33 600 2%
1.50 kg Canada Malting - CMC 2-ROW MALT1.5 kg CMC 2-ROW MALT 36 1.75 7.4%
200 g Flaked Rice200 g Flaked Rice 40 0.5 1%
20.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Challenger100 g Challenger Hops Pellet 5.3 Boil 60 min 17.81 62.5%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 4 Boil 20 min 2.44 18.8%
30 g Fuggles30 g Fuggles Hops Pellet 4.7 Aroma 0 min 18.8%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Chalk Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
20 g Lactic acid Water Agt Mash 1 hr.
20 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
2.50 Liters
Cost:
Attenuation (custom):
70%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1423 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Gypsum 3g Chalk 30g Lactic acid 20g
pH 5.47
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 71.5 L. Suggest reducing initial water volume to 45.4 L and adding 26.1 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 30.5
Mash volume with grains 43.8
Grain absorption losses -20.3
Remaining sparge water volume (equipment estimates 62.3 L) 60.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 71.5 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 65
Going into fermentor 65
Total: 91.2  
Equipment Profile Used: System Default
 
Notes

Blackrice (흑미) will be pre-cooked at home.

Oyster shells will be added the last 10 minutes.

10 piece for one pilot


Add Yeast nutrient
Add Irish Moss
Add Oak essence when whirlpool

Ferment for 2 weeks
60L goes to barrels (3)
Rest of volume goes to stainless tank

stays for 2 months then back to tank

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  • Last Updated: 2021-12-09 21:37 UTC