Irish red importada - Beer Recipe - Brewer's Friend

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Irish red importada

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 75 min
Batch Size: 115 liters (fermentor volume)
Pre Boil Size: 137 liters
Post Boil Size: 110 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Rodrigo Coronel
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday May 4th 2021
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Salted Caramel Red Ale

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OG: 1.053 FG: 1.014 ABV: 5.2% IBU: 24

1.054
1.013
5.3%
21.8
12.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 kg BA Malt - Pale Ale22 kg Pale Ale 38 4 87.1%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 2%
1 kg Bestmalz - BEST Caramel Hell1 kg BEST Caramel Hell 34.5 5.4 4%
1 kg Bestmalz - BEST Caramel Munich III1 kg BEST Caramel Munich III 34.5 63 4%
0.25 kg BA Malt - M Chocolate0.25 kg M Chocolate 29 400 1%
0.50 kg BA Malt - Caramelo 1200.5 kg Caramelo 120 34 120 2%
25.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Cascade100 g Cascade Hops Lupulin Pellet 8.3 Boil 60 min 19.17 50%
50 g Fuggles50 g Fuggles Hops Lupulin Pellet 4.5 Boil 15 min 2.58 25%
50 g Fuggles50 g Fuggles Hops Lupulin Pellet 4.5 Boil 0 min 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g irish mosh Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
100 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 537 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Agua de El Durazno
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
74.25 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 118.13 L. Suggest reducing initial water volume to 45.4 L and adding 72.73 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 92.42 L. Suggest reducing strike water volume to 28.74 L and adding 47.02 L sparge/top-off. 75.8
Strike water volume at mash thickness of 3 L/kg 75.8
Mash volume with grains (equipment estimates 87.4 L) 92.4
Grain absorption losses -25.3
Remaining sparge water volume (equipment estimates 68.5 L) 87.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 118.1 L) 137
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 110
Top off amount 5
Going into fermentor 115
Total: 163.2  
Equipment Profile Used: System Default
 
Notes

5 cucharadas de ácido cítrico al agua del mash. Luego del empaste se toma muestra, siendo está de 5.3

Se macera a 69grados por 1 hora. 15 minutos se prende fuego hasta 78 grados mientras recirculamos. En el momento del lavado se agrega la malta chocolate.

Agua del lavado 7 cdas de ácido cítrico

Ph mosto pre hervido 5.4
Agregamos 2 cdas de ácido. Siendo el ph 5.2 óptimo

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  • Last Updated: 2021-08-26 22:37 UTC