Irish Hills Red

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: AIH
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)

Created: Monday October 19th 2015

Original Gravity:

1.052

Final Gravity:

1.014

ABV (standard):

5.0%

IBU (tinseth):

25.0

SRM (morey):

18.6

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	87%
1 lb	United Kingdom - Extra Dark Crystal 160L1 lb Extra Dark Crystal 160L	33	160	8.7%
0.50 lb	German - Carapils0.5 lb Carapils	35	1.3	4.3%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	5	Boil	60 min	20.84	50%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	5	Boil	5 min	4.15	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Kent Goldings (Pellet)		24.99	100%
2 oz / $ 0.00

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Amber Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55	10	10	63	75	40
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.5 qt		Infusion	--	153 °F	60 min
Starting Mash Thickness: 1 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1 qt/lb	2.88	11.5
Mash volume with grains	3.8	15.2
Grain absorption losses	-1.44	-5.8
Remaining sparge water volume (equipment estimates 5.39 g \| 21.6 qt)	5.31	21.3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.58 g \| 26.3 qt)	6.5	26
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	5	20
Going into fermentor	5	20
Total:	8.19	32.8
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 43.5%

Pre-Boil: 50% 18.8 ppg

Ending Kettle: 59% 22.1 ppg

Brew House: 58% 21.9 ppg

Wort Volume:

4.75 Gallons

Expected 5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.052
Actual OG: 1.053

Alcohol and Attenuation:

ABV: 5.12%

Apparent Attenuation: 73.6%
Actual FG: 1.014
Calories per 12oz 172 calories
Carbohydrates per 12oz 18.5 g

Amount Packaged:

3.96 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 42
Pints: 32

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
10/21/2015 7:53 AM over 9 years ago	+1	Mash Complete	1.081	8 Quarts	2/20/2021 3:43 AM over 3 years ago
10/21/2015 7:55 AM over 9 years ago	+1	Pre-Boil Gravity	1.036	6 Gallons	2/20/2021 3:43 AM over 3 years ago	Forced to batch sparge as sparge arm could not be found. Lost approximately 1 quart of wort due to spill.
10/21/2015 7:56 AM over 9 years ago	+1	Boil Complete	1.053	4.8 Gallons	2/20/2021 3:43 AM over 3 years ago	Forgot whirlfloc. Wort was extremely cloudy when added to the fermenter.
10/21/2015 7:58 AM over 9 years ago	+1	Brew Day Complete	1.053	4.75 Gallons	2/20/2021 3:43 AM over 3 years ago	Lost approximately about 1.5 quart of wort due to several spills, a leaky fermenter, and unaccounted dead space in the boil kettle. End result was about 4.75 gallons testing to 13 brix, or 1.053 sg. Procedure needs to be modified and efficiency increased to get expected results...
10/27/2015 5:54 AM over 9 years ago	+7	Fermentation Complete	1.014		2/20/2021 3:43 AM over 3 years ago
10/27/2015 5:55 AM over 9 years ago	+7	Packaged		15 Liters	2/20/2021 3:43 AM over 3 years ago
10/29/2015 12:13 AM over 9 years ago	+9	Tasting Note			2/20/2021 3:43 AM over 3 years ago	It has been discovered that the water used was not distilled as was assumed. Water used was actually labeled drinking water, and likely contained a higher mineral content than was assumed. Mineral content was adjusted assuming no mineral content in the source water (assumed distilled). An excess of minerals was likely present throughout the process. This coupled with an unreliable scale likely lead to further unpredictable mineral concentrations. Flavor, mash efficiency, pH, and several other aspects of the brew were likely hindered to an unpredictable extent, likely leading to flavor problems. Flavor was rather weak at bottling and was devoid of dominant notes. Beer was malt forward in flavor, but did have characteristics common of a red ale. Brew has been determined to be sub far due to poor inefficiencies caused by over-mineralization of the source water.
11/3/2015 12:02 AM over 9 years ago	+14	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Beer has not carbonated completely. Flavor still needs to develop.
11/12/2015 4:15 AM over 9 years ago	+23	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Beer is now carbonated. Has decent head retention. Flavor is still lacking.
11/14/2015 7:59 AM over 9 years ago	+25	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Beer has improved substantially with conditioning. Taste moved from very dissatisfying and bland to greatly improved and drinkable. While it is far from perfect, the beer is decent.

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Last Updated: 2015-11-03 07:36 UTC

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Irish Hills Red