Pirate Blood (Red Ale) - Beer Recipe - Brewer's Friend

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Pirate Blood (Red Ale)

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 100 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Billy Bons
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday December 19th 2015
1.053
1.012
5.3%
25.0
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pale Ale2.5 kg Pale Ale 39 2.3 50%
1.50 kg German - Munich Dark1.5 kg Munich Dark 37 15.5 30%
1 kg German - Melanoidin1 kg Melanoidin 37 25 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Spalt25 g Spalt Hops Pellet 4.5 Boil 85 min 18.22 71.4%
10 g Brewer's Gold10 g Brewer's Gold Hops Pellet 9 Boil 15 min 6.8 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g irish moss Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Font Agudes Montseny(Catalunya)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 17 30 16 38 259
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Start Mashing Temperature -- 60 °C --
23 L Infusion -- 62 °C 40 min
Infusion -- 72 °C 20 min
Mash out Infusion -- 78 °C 5 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 18
Mash volume with grains 21.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.6 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 23
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

FERMENTATION
Fermentation temperature at around 22 °C 3-5 days

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C

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  • Last Updated: 2015-12-19 22:07 UTC