Irish Fling Red Ale - Beer Recipe - Brewer's Friend

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Irish Fling Red Ale

173 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: J A
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Sunday September 26th 2021
1.053
1.009
5.7%
24.9
11.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Great Western - Premium 2-Row15 lb Premium 2-Row 37 2 75.2%
3.50 lb Sekado - Czech Munich3.5 lb Czech Munich 36 15 17.5%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 5%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.3%
3.25 oz Weyermann - Roasted Barley3.25 oz Roasted Barley 29.9 432 1%
19.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 7 Boil 60 min 18.71 60%
1 oz Willamette1 oz Willamette Hops Pellet 7 Boil 15 min 6.19 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp Gypsum Water Agt Mash 0 min.
1.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Sparge 1 hr.
1 each Whirlfloc Water Agt Mash 0 min.
1 tbsp Yeast Nutrient Other Mash 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1.83 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 160 degree strike Infusion -- 150 °F 45 min
1.5 gal Infusion -- 156 °F 15 min
2 gal Temperature -- 170 °F 15 min
6 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.59 gal (50.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.59 gal (2.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.8 qt/lb 8.98 35.9  
Mash volume with grains 10.58 42.3  
Grain absorption losses -2.49 -10  
Remaining sparge water volume 6.27 25.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.59 g | 50.4 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 10.91 g | 43.6 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 15.24 61
Equipment Profile Used: System Default
 
Notes

Color and Toffee/Caramel flavor should come from combination of Munich and choice of Crystal/Cara malts. CaraRed would be a great choice as would a combination of Crystal 20/40 and Victory or Biscuit. RedX might substitute for all or part of the Munich but the flavor combination of RedX may not be as pleasant as Munich.
Roasted Barley or similar should be used sparingly so as to make a contribution to the color without adding too much roasty flavor.
Use of Acidulated malt for PH management is optional.
Water chemistry additions should be made to target a fairly balanced profile that leans towards a malty lager but utilizes enough gypsum to make the hop flavor hold up well.
Step mash is routine for me but a single infusion of 152 would probably do very well.
Yeast choice could be S-04, Nottingham, WLP-004 or similar liquid Irish Ale yeast.

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  • Last Updated: 2021-11-21 22:29 UTC