GREAT BIG IRISH RED ALE - Beer Recipe - Brewer's Friend

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GREAT BIG IRISH RED ALE

250 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 98%
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Monday January 20th 2025
1.075
1.020
7.1%
48.3
23.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb United Kingdom - Maris Otter Pale12.5 lb Maris Otter Pale 38 3.75 81.6%
0.50 lb Weyermann - Abbey Malt0.5 lb Abbey Malt 36.8 17 3.3%
0.50 lb Weyermann - Caramunich Type 10.5 lb Caramunich Type 1 33.5 35 3.3%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 9.8%
0.13 lb American - Roasted Barley0.125 lb Roasted Barley 33 300 0.8%
0.13 lb Special B0.125 lb Special B 34 115 0.8%
0.06 lb United Kingdom - Black Patent0.0625 lb Black Patent 27 525 0.4%
15.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.88 oz Northern Brewer - US Brewer Gold1.875 oz US Brewer Gold Hops Pellet 9.4 Boil 60 min 47.03 42.9%
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Boil 1 min 1.29 57.1%
4.37 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
2 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
4.785 gal Strike 166 °F 153 °F 60 min
7.6 qt MASH OUT Infusion 212 °F 168 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.79 19.1  
Mash volume with grains 6.01 24  
Grain absorption losses -1.91 -7.7  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.7  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.66 38.7
Equipment Profile Used: System Default
 
Notes

MASH GRAINS IN WITH 4.785 GALLONS OF 166 DEGREE WATER FOR A 60 MINUTE STARCH CONVERSION. ADD 7.6 QUARTS OF BOILING WATER TO RAISE TEMP TO 168 MASH OUT. SPARGE WITH 170 DEGREE WATER TO COLLECT 7.5 GALLONS OF WORT. BOIL 60 MINUTES ADDING HOPS AND FININGS AS INDICATED. COOL TO 68 DEGREES AND PITCH YEAST. AFTER 1 WEEK RACK TO SECONDARY FOR TWO WEEEKS THEN KEG OR BOTTLE.

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  • Last Updated: 2025-01-20 00:33 UTC