Ruabeoir - Beer Recipe - Brewer's Friend

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Ruabeoir

9078 calories 826.7 g 20 qt
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.38 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Brewing Clasic Beers
Hop Utilization: 99%
Calories: 9078 calories (Per 20qt)
Carbs: 826.7 g (Per 20qt)
Created: Thursday October 28th 2021
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1.052
1.010
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25.3
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - Maris Otter Pale Ale Malt10 lb Maris Otter Pale Ale Malt 38 2.65 89.9%
6 oz Briess - Caramel Malt - 120L6 oz Caramel Malt - 120L $ 1.80 / lb
$ 0.68 		34.5 120 3.4%
6 oz Briess - Caramel Malt - 40L6 oz Caramel Malt - 40L 35.4 40 3.4%
6 oz Briess - Roasted Barley6 oz Roasted Barley 33.1 300 3.4%
178 oz / $ 0.68
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 6.3 Boil 60 min 22.43 50%
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 5 min 2.84 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.22 g Potassium Metabisulfite / 13.7 Grams Water Agt Mash 1 hr.
0.50 each Whirlfloc / 9 Each $ 0.30 / each
$ 0.15 		Fining Boil 15 min.
$ 0.15
 
Yeast
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:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Temperature 125 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.72 g | 34.9 qt) 8.89 35.6  
Mash volume with grains (equipment estimates 9.61 g | 38.4 qt) 9.78 39.1  
Grain absorption losses -1.39 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.38 25.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.38 g | 25.5 qt) 5.5 22  
Total: 8.89 35.6
Equipment Profile Used: System Default
"Ruabeoir" Irish Red Ale beer recipe by Brewing Clasic Beers. BIAB, ABV 5.47%, IBU 25.27, SRM 17.49, Fermentables: ( Maris Otter Pale Ale Malt, Caramel Malt - 120L, Caramel Malt - 40L, Roasted Barley) Hops: (Hallertau Tradition (Germany), Hallertau Mittelfruh) Other: (Potassium Metabisulfite / 13.7 Grams, Whirlfloc / 9 Each)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-10-29 20:26 UTC