13: Fire in the Hole - Beer Recipe - Brewer's Friend

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13: Fire in the Hole

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MoreBeer Kit
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Saturday July 18th 2015
1.070
1.016
7.1%
64.5
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 86%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 6.6%
8 oz American - Rye8 oz Rye 38 3.5 3.3%
8 oz American - Munich - Light 10L8 oz Munich - Light 10L 33 10 3.3%
2 oz German - Carafa II2 oz Carafa II 32 425 0.8%
242 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 62.44 25%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 1 min 2.03 25%
2 oz Columbus2 oz Columbus Hops Pellet 15 Dry Hop 7 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz French Oak Chips Other Secondary 7 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: Force Carb       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
7 gal distiller water cut with 5 gal San Jose filtered tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Infusion -- 153 °F 80 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.03 20.1  
Mash volume with grains 6.24 25  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume (equipment estimates 4.19 g | 16.7 qt) 4.61 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.64 38.6
Equipment Profile Used: System Default
 
Notes

1.070 OG
Chilled and pitched at 66.5F
Mashed at 153F
2L Starter for 34 hours with 1 cup DME
Put starter in fridge then decanted off most wort, not sure if decanted too much and dumped some yeast accidentally.
Forgot 1lb Flaked Wheat in recipe, head retention will suffer. will ferment at 65F for 2 weeks.
8/2/15- dry hopped with 2oz Columbus and added oak chips that had been soaking in vodka for 2 weeks SG was 1.011 which leaves 7.7% ABV. Will leave on chips and hops for 6 days then keg. This will be my first kegged beer

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  • Last Updated: 2015-08-04 03:12 UTC