Blarney Ale - Beer Recipe - Brewer's Friend

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Blarney Ale

155 calories 16.3 g 14 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 14oz)
Carbs: 16.3 g (Per 14oz)
Created: Wednesday March 2nd 2022
1.047
1.012
4.6%
27.5
14.7
5.5
1.52
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Muntons - Maris Otter3 lb Maris Otter 38 2.3 86.5%
1.50 oz Crisp Malting - Roasted Barley1.5 oz Roasted Barley $ 2.14 / lb
$ 0.20 		31.28 520 2.7%
3 oz Tate and Lyle - Golden Syrup3 oz Golden Syrup 40 1 5.4%
3 oz American - Carapils (Dextrine Malt)3 oz Carapils (Dextrine Malt) 33 1.8 5.4%
55.50 oz / $ 0.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Artisan - Kent Goldings15 g Kent Goldings Hops $ 2.50 / oz
$ 1.32 		Pellet 4.2 First Wort 60 min 27.5 100%
15 g / $ 1.32
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Water Agt Boil 15 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
0.40 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Josh’s brewery
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 42 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 150 °F 150 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.23 4.9  
Mash volume with grains 1.49 6  
Grain absorption losses -0.41 -1.6  
Remaining sparge water volume (equipment estimates 2.93 g | 11.7 qt) 2.41 9.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0.1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.65 14.6
Equipment Profile Used: System Default
 
Notes

I Pitch yeast at 70, chill to 60 and ferment 60-62 for 5 days. Let rise to 66-68 for 5 days.

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  • Last Updated: 2022-03-04 01:53 UTC