#40 Jake's Smithwicks Clone Red Ale - Beer Recipe - Brewer's Friend

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#40 Jake's Smithwicks Clone Red Ale

175 calories 18.7 g 15.2 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jake Lindholm
Calories: 175 calories (Per 15.2oz)
Carbs: 18.7 g (Per 15.2oz)
Created: Saturday December 30th 2023
1.053
1.014
5.2%
80.0
15.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row 37 1.8 87.1%
5 oz Briess - Caramel Malt - 120L5 oz Caramel Malt - 120L 34.5 120 2.5%
10 oz Crisp Malting - Brown Malt10 oz Brown Malt - (late mash tun addition) 32.7 65 5%
5 oz Briess - Roasted Barley5 oz Roasted Barley 33.1 300 2.5%
6 oz Weyermann - CaraRed6 oz CaraRed 35 19.3 3%
202 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 60 min 49.26 28.6%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil at 156 °F 30 min 24.42 28.6%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 6.34 28.6%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop 5 days 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum (Calcium Sulfate) Other Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Campden Tablets Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Tarpon Springs Pinellas Florida US
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
7 gal Mash Steeping 150 °F 155 °F 60 min
2 gal Sparge 155 °F 155 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.94 g | 39.8 qt) 9.83 39.3  
Mash volume with grains (equipment estimates 10.95 g | 43.8 qt) 10.84 43.4  
Grain absorption losses -1.58 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 9.83 39.3
Equipment Profile Used: System Default
 
Notes

Smithwicks is an ale with a carbonation level of 2.4 volumes.
Requires CO2 @ 12 PSIG @ 38F or @ 25 PSIG @ 66F.

AROMA
Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.

APPEARANCE
Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.

FLAVOR
Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.

MOUTH FEEL
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

IMPRESSION
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

INGREDIENTS
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.

EXAMPLES
Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale

VITAL
OG:1.044-1.060 FG:1.010-1.014 IBU:17-28 SRM:9.0-18.0 ABV:4.0-6.0%

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  • Last Updated: 2024-01-03 16:31 UTC