Melb Brewers Irish Red Ale - Beer Recipe - Brewer's Friend

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Melb Brewers Irish Red Ale

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Christopher Holmes
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday July 22nd 2024
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1.046
1.011
4.6%
27.2
13.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 84.3%
0.05 kg Voyager Craft Malt - Chocolate0.05 kg Chocolate - (late mash tun addition) 34.5 406.09 1.2%
0.45 kg Joe White - Medium Crystal0.45 kg Medium Crystal - (late mash tun addition) 34.5 56.77 10.8%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 3.6%
4.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 24.96 80%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 10 min 2.26 20%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Bell's Brewery
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
19 L Strike 71 °C 67 °C 60 min
mash out Infusion -- 76 °C 15 min
9.5 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 5.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.1 L/kg 21.2
Mash volume with grains 23.9
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 13.7 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Inspired by a recipe by Gordon Strong
https://byo.com/recipe/gordon-strongs-irish-red-ale/

his recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the mild malt and flaked grains at 151 °F (66 °C) and hold for 60 minutes. Begin recirculating, add the dark grains and crystal malt, then raise the mash temperature to 169 °F (76 °C) for mashout. Continue to recirculate for 15 minutes.

Sparge slowly and collect 7 gallons (26.5 L) of wort in the brew kettle. Bring wort to a boil.

Boil the wort for 90 minutes, adding hops at the times indicated.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment at this temperature until complete. Allow the beer to settle for at least one week to give the beer time to clear. Consider adding a fining agent or lagering if haze is slow to clear.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

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  • Last Updated: 2024-07-22 11:49 UTC