La Rousse irlandaise - Beer Recipe - Brewer's Friend

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La Rousse irlandaise

182 calories 19 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: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Les Brasseurs Sanford
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday August 10th 2023
1.055
1.014
5.4%
54.9
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.92 lb United Kingdom - Maris Otter Pale9.92 lb Maris Otter Pale 38 3.75 88.3%
4 oz United Kingdom - Crystal 70L4 oz Crystal 70L 34 70 2.2%
1 oz United Kingdom - Roasted Barley1 oz Roasted Barley 29 550 0.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 8.9%
11.23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 12.2 38.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.38 19.2%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 45 min 8.1 19.2%
0.60 oz El Dorado0.6 oz El Dorado Hops Pellet 14.6 Boil 55 min 30.22 23.1%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
6.25 oz Gypsum Water Agt Mash 1 hr.
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.10 g Chalk Water Agt Mash 1 hr.
500 ml pomegranate juice Flavor Kegging 14 days
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion 163 °F 152 °F 60 min
16 qt Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.91 19.7  
Mash volume with grains 5.81 23.3  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 3.84 g | 15.3 qt) 4.24 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.15 36.6
Equipment Profile Used: System Default
"La Rousse irlandaise" Irish Red Ale beer recipe by Les Brasseurs Sanford. All Grain, ABV 5.37%, IBU 54.9, SRM 10.22, Fermentables: (Maris Otter Pale, Crystal 70L, Roasted Barley, Carapils (Dextrine Malt)) Hops: (Fuggles, East Kent Goldings, El Dorado) Other: (Epsom Salt, Salt, Gypsum, Calcium Chloride (dihydrate), Chalk, pomegranate juice)
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  • Last Updated: 2023-08-12 15:23 UTC