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

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Irish Fling Red Ale

236 calories 22.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 34.9 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: J A
Calories: 236 calories (Per 500ml)
Carbs: 22.7 g (Per 500ml)
Created: Tuesday September 28th 2021
1.051
1.011
5.3%
25.6
10.0
5.5
6.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,900 g Crisp Malting - Extra Pale Ale Malt3900 g Extra Pale Ale Malt £ 0.00 / g
£ 3.71 		38 1.7 76.3%
780 g GB - Munich Malt780 g Munich Malt £ 0.00 / g
£ 1.29 		40 10 15.3%
260 g Weyermann - Caramunich Type 1260 g Caramunich Type 1 £ 0.00 / g
£ 0.78 		33.5 35 5.1%
120 g Weyermann - Acidulated120 g Acidulated £ 0.00 / g
£ 0.35 		27 3.4 2.3%
48.77 g GB - Roasted Barley48.77 g Roasted Barley £ 0.00 / g
£ 0.13 		29 488 1%
5,108.77 g / £ 6.26
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6 Boil 60 min 17.13 50%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6 Boil 15 min 8.5 50%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Mash 0 min.
0.57 tbsp Yeast Nutrient Other Mash 0 min.
1.50 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1.05 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17.8 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 78.9 g       Temp: 20 °C       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
13 L 160 degree strike Infusion -- 66 °C 45 min
3.3 L Infusion -- 69 °C 15 min
4.3 L Temperature -- 77 °C 15 min
13 L Sparge -- 77 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.7
Grain absorption losses -5.1
Remaining sparge water volume 25.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 34.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 29 L) 25
Estimated amount in fermentor 25
Total: 40.9  
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: 2022-02-08 23:06 UTC