Irish Cream Ale ala Caffreys - Beer Recipe - Brewer's Friend

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Irish Cream Ale ala Caffreys

145 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 10.2 °P (recipe based estimate)
Post Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday October 31st 2022
11.8 °P
2.4 °P
5.0%
17.2
13.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,900 g Weyermann - Pale Ale1900 g Pale Ale 39 2.3 63.3%
750 g Weyermann - Vienna Malt750 g Vienna Malt 37 3.5 25%
50 g Weyermann - Roasted Barley50 g Roasted Barley 29.9 432 1.7%
300 g Weyermann - CaraRed300 g CaraRed 35 19.3 10%
3,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 13.33 55.6%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 3.87 44.4%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 73.2 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11
Mash volume with grains 12.9
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 10.7 L) 7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.8 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Going into fermentor 12
Total: 17.9  
Equipment Profile Used: System Default
 
Notes

Einmachen bei 70°C
Kombirast für 60 min bei 64°/65° C

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  • Last Updated: 2023-03-28 13:52 UTC