JA's Q4 Recipe - Beer Recipe - Brewer's Friend

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JA's Q4 Recipe

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.21 liters
Post Boil Size: 21.69 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Source: J A
No Chill: 30 minute extended hop boil time
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday October 1st 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - American Ale Malt3 kg American Ale Malt $ 5.00 / kg
$ 15.00 		37.3 2.54 80.9%
0.50 kg Gladfield - Munich Malt0.5 kg Munich Malt $ 4.00 / kg
$ 2.00 		36.8 7.87 13.5%
0.15 kg Simpsons - Crystal Extra Dark0.15 kg Crystal Extra Dark $ 0.01 / g
$ 1.05 		31.7 178.56 4%
0.06 kg US - Midnight Wheat Malt0.06 kg Midnight Wheat Malt $ 0.01 / g
$ 0.36 		33 550 1.6%
3.71 kg / $ 18.41
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Willamette20 g Willamette Hops $ 0.10 / g
$ 1.94 		Pellet 5.7 Boil 60 min 15.91 57.1%
15 g Willamette15 g Willamette Hops $ 0.10 / g
$ 1.46 		Pellet 5.7 Boil 15 min 10.24 42.9%
35 g / $ 3.40
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.33 ml Phosphoric acid Water Agt Mash 1 hr.
1.26 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 300 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-
79.5 4.1 14.8 92.7 86.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion 63 °C 63 °C 30 min
Temperature 68 °C 68 °C 30 min
5 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 6.5 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.5 L/kg 24.1
Mash volume with grains 26.6
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 7.4 L) 4.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 24.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 21.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 21
Total: 28.8  
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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  • Public: Yup, Shared
  • Last Updated: 2021-12-13 00:34 UTC
  • Snapshot Created: 2021-10-01 09:39 UTC
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