Norwegian Red - Beer Recipe - Brewer's Friend

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Norwegian Red

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.68 gallons
Post Boil Size: 2.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 98%
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: https://byo.com/article/irish-red-ale-style-profile/
Created: Saturday July 2nd 2022
1.054
1.011
5.7%
26.8
18.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 90.4%
3 oz American - Caramel / Crystal 40L3 oz Caramel / Crystal 40L 34 40 3.4%
3 oz American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L 33 120 3.4%
2.50 oz American - Roasted Barley2.5 oz Roasted Barley 33 300 2.8%
88.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.9 Boil 30 min 17.75 83.3%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 7.4 Boil 30 min 9.06 16.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 9 min.
5 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
15 g Yeast Nutrient Other Boil 9 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
0.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.42 gal Strike 160 °F 153 °F 60 min
Temperature -- 168 °F 15 min
0.8 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.42 9.7  
Mash volume with grains 2.86 11.4  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 2.2 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.8 g | 19.2 qt) 3.68 14.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.9 11.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.9 g | 11.6 qt) 2.5 10  
Total: 4.62 18.5
Equipment Profile Used: System Default
 
Notes

Originally from BYO.com (see URL) but made a change to Norwegian kveik yeast so can brew in the summer in my garage. The change made a slight but significant change to taste and so I am calling it a Norwegian Red.

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  • Last Updated: 2023-03-21 22:31 UTC
  • Snapshot Created: 2022-07-02 00:15 UTC
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