17 Irish Red w/ Jameson - Beer Recipe - Brewer's Friend

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17 Irish Red w/ Jameson

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.homebrewtalk.com/showthread.php?t=14108
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday February 4th 2015
1.057
1.014
5.8%
23.4
23.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 lb United Kingdom - Maris Otter Pale3.7 lb Maris Otter Pale 38 3.75 67.3%
1.50 lb German - Vienna1.5 lb Vienna 37 4 27.3%
0.20 lb United Kingdom - Roasted Barley0.2 lb Roasted Barley - (late boil kettle addition) 29 550 3.6%
0.10 lb American - Caramel / Crystal 120L0.1 lb Caramel / Crystal 120L - (late boil kettle addition) 33 120 1.8%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.34 66.7%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 15 min 5.06 33.3%
0.75 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Prepare 4.5G distilled:

Gypsum: 2g
Epsom: 2g
Cal Chlor: 1g
Chalk CaCO3: 5g
Baking Soda: 1g

Expecting 0.5 ml Lactic 88% to mash for pH adjustment.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal 2g + 0.5g dead space Infusion -- 150 °F 75 min
Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.06 8.3  
Mash volume with grains 2.5 10  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 2.9 g | 11.6 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.19 16.8
Equipment Profile Used: System Default
 
Notes

Fermentation (3 weeks):
65F for 10 days
72F for 11 days

2.5oz American Oak wood chips, soaked in Jameson whiskey for 10 days.
Add wood chips to fermenter (without whiskey) for last 11 days.

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  • Last Updated: 2016-01-25 00:55 UTC