Red ale (1st try) - Beer Recipe - Brewer's Friend

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Red ale (1st try)

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 97%
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday November 25th 2024
1.058
1.014
5.8%
20.2
12.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Brewers Malt 2-Row13 lb Brewers Malt 2-Row 37 1.8 38.2%
11 lb Munich11 lb Munich 37 6 32.4%
6 lb Rye6 lb Rye 38 3.5 17.6%
3 lb American - Caramel / Crystal 80L3 lb Caramel / Crystal 80L 33 80 8.8%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 2.9%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz elixir1 oz elixir Hops Pellet 6 Boil 60 min 6.87 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.8 Boil 60 min 6.64 25%
1 oz elixir1 oz elixir Hops Pellet 6 Boil 15 min 3.41 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.8 Boil 15 min 3.29 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
69 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.65 gal Strike 120 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.15 gal (68.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.15 gal (20.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.77 gal (55.08 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 1.77 gal (7.08 qt) sparge/top-off. 11.05 44.2  
Strike water volume at mash thickness of 1.3 qt/lb 11.05 44.2  
Mash volume with grains 13.77 55.1  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 10.6 g | 42.4 qt) 10.45 41.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.15 g | 68.6 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 15.5 g | 62 qt) 16 64  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16 g | 64 qt) 15.5 62  
Total: 21.5 86
Equipment Profile Used: System Default
 
Notes

30 gallons of triple filtered Tiffin
no salts
water to 120, mash in, circulate for 10 minutes, then raise to 154, mash for 45 minutes
boil following hop schedule
ferment at 60 for 4 days
raise to 72, add 15 PSI spunding valve for 3 days
CC at 38 for 4 days
keg

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  • Last Updated: 2024-12-14 12:15 UTC