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

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Otter Irish Red Ale

152 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.88 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday March 10th 2024
1.046
1.012
4.5%
28.7
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Weyermann - Abbey Malt8 oz Abbey Malt 36.8 17 3.8%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.8%
2 oz American - Black Malt2 oz Black Malt 28 500 1%
2 oz Castle Malting - Special B2 oz Special B 34 150 1%
11 lb Bairds - Maris Otter Pale Ale11 lb Maris Otter Pale Ale 37.5 2.5 84.6%
0.75 lb New Zealand - Rolled Oats0.75 lb Rolled Oats 12.4 1.4 5.8%
208 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 27.53 42.9%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 1 min 1.19 57.1%
3.50 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
↓ Gypsum:
6g ~1.5 tsp

↓ Canning/Other Salt:
2g~0.3 tsp

↓ Calcium Chloride (dihydrate):
6 g ~1.4 tsp

↓ Magnesium Chloride:
3g ~0.7 tsp
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.44 gal Strike 158 °F 152 °F 60 min
6.92 gal Sparge 168 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 10.26 g | 41 qt) 10.51 42  
Mash volume with grains (equipment estimates 10.26 g | 41 qt) 11.55 46.2  
Grain absorption losses (steeping) -1.63 -6.5  
Pre boil volume (equipment estimates 8.63 g | 34.5 qt) 8.88 35.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 7 28  
Going into fermentor 7 28  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 10.51 42
Equipment Profile Used: System Default
"Otter Irish Red Ale" Irish Red Ale beer recipe by Carlos E. Mendoza. Extract, ABV 4.47%, IBU 28.72, SRM 11.83, Fermentables: (Abbey Malt, CaraMunich, Black Malt, Special B, Maris Otter Pale Ale, Rolled Oats) Hops: (Northern Brewer, Willamette)
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  • Last Updated: 2024-03-10 07:23 UTC