red 2 - Beer Recipe - Brewer's Friend

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red 2

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday January 31st 2015
1.058
1.017
5.5%
22.2
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 74.8%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 7.5%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.5%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.6%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.7%
0.13 lb American - Roasted Barley0.125 lb Roasted Barley 33 300 0.9%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.4 Boil 45 min 18.29 50%
1 oz Austrailian Summer1 oz Austrailian Summer Hops Pellet 5.3 Aroma 5 min 3.9 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp 5.2 Buffer Water Agt Mash 1 hr.
1 each Whirfloc Tablet Fining Boil 15 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:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt infusion Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.02 20.1  
Mash volume with grains 6.09 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 5.48 g | 21.9 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

brewed roughly 1/31/15, kegged 2/15/15. beer was cloudy at first. after about 2/21/15 beer became a very clear amber with white head. Good mouthfeel, leans toward the bitter side of balance but not by much. **
Lower Aromatic amount if not use alternate , beer has a good base ratio. Try MIDNIGHT WHEAT insteasd of Roasted Barley. Lower Oats.

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  • Last Updated: 2015-03-04 03:42 UTC