Smithwick’s Clone Attempt - Beer Recipe - Brewer's Friend

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Smithwick’s Clone Attempt

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 94%
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday February 19th 2022
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Irish Red Ale

by Sawdust Brewery

OG: 1.054 FG: 1.015 ABV: 5.1% IBU: 20

1.046
1.011
4.6%
20.2
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.55 lb United Kingdom - Pale 2-Row8.55 lb Pale 2-Row 38 2.5 89.9%
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 6.3%
0.12 lb American - Chocolate0.12 lb Chocolate 29 350 1.3%
0.12 lb American - Roasted Barley0.12 lb Roasted Barley 33 300 1.3%
0.12 lb American - Special Roast0.12 lb Special Roast 33 50 1.3%
9.51 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer - UK Fuggle0.75 oz UK Fuggle Hops Pellet 7.3 Boil at 211 °F 60 min 20.15 100%
0.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
5.75 Grams
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
5.75 Grams
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.99 psi       Temp: 38 °F       CO2 Level: 2.38 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Crystal Geyser alpine water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.57 14.3  
Mash volume with grains 4.33 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.87 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

My preboil gravity was 1.042, off from the 1.036 calculated here.

SRM for the 2021 style guidelines is a little too dark (mine 16 vs max of 14). The 2020 guidelines were up to 18 at the top range, so who knows?

Mash was a constant 153° but some recipe directions call for an increase in temp towards 168 at the end. Those directions also call for a 90 minute boil with the first hop addition at t-60.

Used a combo of S-04 and US-05 yeast. Depending on how flavor comes out can adjust as necessary for more dryness vs more maltiness.

Served it at a St. Patrick's Day block party and most everyone loved it - including those who don't typically prefer ales (Dani Levin and later BB). I think it was the partial use of US 05, the 10-day fermentation, along with the very cool fermentation temps for an ale (low 60s).

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  • Last Updated: 2023-12-21 17:23 UTC