Redrye Irish Red Ale - Beer Recipe - Brewer's Friend

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Redrye Irish Red Ale

200 calories 22.1 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Friday July 15th 2022
1.060
1.017
5.6%
23.0
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 50.8%
0.30 lb United Kingdom - Roasted Barley0.3 lb Roasted Barley 29 550 2.5%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 25.4%
2.50 lb Weyermann - Rye Malt2.5 lb Rye Malt 36 3.7 21.2%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 17.33 50%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 10 min 5.65 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Infusion 162 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.3 g | 33.2 qt) 7.73 30.9  
Mash volume with grains (equipment estimates 9.24 g | 37 qt) 8.67 34.7  
Grain absorption losses -1.48 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.73 30.9
Equipment Profile Used: System Default
 
Notes

Ferment at 63 F for 4 days, then raise to 68F until primary complete, then raise to 70-72 for 3 days. Cold Crashed and Kegged at ~2 vol CO2.

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  • Last Updated: 2022-07-15 20:39 UTC