Fuil Croi Irish Red Ale - Beer Recipe - Brewer's Friend

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Fuil Croi Irish Red Ale

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Palmer
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday November 5th 2021
1.041
1.011
4.0%
29.5
19.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Crisp Malting - Finest Maris Otter7.5 lb Finest Maris Otter 38 3 84.3%
0.70 lb Flaked Barley0.7 lb Flaked Barley 32 2.2 7.9%
0.30 lb Thomas Fawcett - Crystal Malt I0.3 lb Crystal Malt I 34 45 3.4%
0.40 lb Crisp Malting - Roasted Barley0.4 lb Roasted Barley 31.28 520 4.5%
8.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Challenger1.6 oz Challenger Hops Pellet 5.1 Boil 60 min 29.48 100%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5.50 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
2.40 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
6.5 gal Infusion -- 153 °F 60 min
1 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.45 17.8  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.11 -4.5  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 3.91 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.36 33.5
Equipment Profile Used: System Default
 
Notes

Couldn't get Carabrown so subbing medium british crystal.
Couldn't get M15 either so subbing Lallemand Windsor

Infusion mash at 153 °F (67 °C). Boil for 60 minutes, adding hops per schedule. Pitch yeast when wort has reached 65 °F (18 °C). Ferment 2-3 weeks and bottle when specific gravity readings remain the same for 3 consecutive days.

HOPS
0.9 oz (25 g) UK Phoenix 9% a.a @ 60 min (no longer available, use any U.K. hop variety)

YEAST
Irish ale yeast with a 200 billion pitch rate (recommended: Mangrove Jack’s M15 Empire Ale Yeast

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  • Last Updated: 2021-11-05 21:52 UTC