Mark's Red Ale III - Beer Recipe - Brewer's Friend

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Mark's Red Ale III

148 calories 15.2 g 20 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark Ford
Calories: 148 calories (Per 20oz)
Carbs: 15.2 g (Per 20oz)
Created: Saturday November 20th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 lb Canada Malting - CMC 2-ROW MALT5.3 lb CMC 2-ROW MALT 36 1.75 62%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 5.8%
1 lb Weyermann - Rye Malt1 lb Rye Malt 36 3.7 11.7%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 11.7%
8 oz Bairds - Medium Caramel / Crystal 80L8 oz Medium Caramel / Crystal 80L 34 80 5.8%
4 oz Briess - Roasted Barley4 oz Roasted Barley 33.1 300 2.9%
8.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 21.65 66.7%
0.50 oz Yakima Chief Hops - Fuggle UK0.5 oz Fuggle UK Hops Pellet 4.7 Boil 15 min 5.05 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Chalk Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Ounces
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
77 - 86 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.8 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89.2 4.9 55.3 77.4 74.1 0.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Strike 172 °F 152 °F 60 min
0.5 gal Temperature -- 190 °F 10 min
4.25 gal Fly Sparge -- 170 °F 25 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.21 12.8  
Mash volume with grains 3.89 15.6  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5 20  
Total: 8.4 33.6
Equipment Profile Used: System Default
"Mark's Red Ale III" Irish Red Ale beer recipe by Mark Ford. All Grain, ABV 4.51%, IBU 26.7, SRM 15.92, Fermentables: ( CMC 2-ROW MALT, Acidulated, Rye Malt, Victory Malt, Medium Caramel / Crystal 80L, Roasted Barley) Hops: (East Kent Goldings, Fuggle UK) Other: (Irish Moss, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Epsom Salt, Chalk, Salt)
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  • Last Updated: 2021-12-06 02:54 UTC