Shelagh Red Session - Beer Recipe - Brewer's Friend

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Shelagh Red Session

190 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Butch
Calories: 190 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Thursday May 27th 2021
1.056
1.024
4.2%
84.3
21.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 75.5%
2.75 lb American - Caramel / Crystal 75L2.75 lb Caramel / Crystal 75L 33 75 20.8%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.8%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 90 min 58.72 40%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 25.57 40%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Ascorbic Acid Water Agt Mash --
1 each BSG - Kerry Whirlfloc T Fining Boil 5 min.
0.50 tsp BSG - Fermax Yeast Nutrient Other Boil --
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Liters
Cost:
Attenuation (custom):
57%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.3 psi       Temp: 45 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Blended with Local
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MASH/STRIKE- 5gal bottled RO, 1.5gal local SHPOA deep well.
SPARGE-1gal RO, 1gal SHPOA.

Steps: 6.5gal to HLT, condition, ph to 5.2. 95F. Sparge to 7.5gal.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Acid Rest Strike 100 °F 95 °F 5 min
6.5 gal Protein Rest (was supposed to be 10min) Steeping 113 °F 113 °F 30 min
6.5 gal step Steeping 135 °F 135 °F 15 min
6.5 gal step Steeping 145 °F 145 °F 20 min
6.5 gal step Steeping 154 °F 154 °F 20 min
6.5 gal Mash Out Steeping 170 °F 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.14 16.6  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 6.11 g | 24.4 qt) 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Worked with more water in order to create a lighter (session) beer.
Step mash process used 50% power after Strike water was reached.
Step mash process used recirculation with sparge plate. Watch carefully for first 10min to prevent malt pipe overflow/full dough ball.
Step mash (upper 1/3) was stirred every 15min.
Let Mash Out rest for 10min before boil/recirculation.
Boil using 100% power then reduce power maintaining boil.
Set boil timers once 212F is reached.

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  • Last Updated: 2021-06-01 22:17 UTC