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Irish Red

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday December 24th 2015
1.052
1.014
4.9%
20.4
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 80%
0.75 lb American - Vienna0.75 lb Vienna 35 4 13.3%
5 oz American - Caramel / Crystal 120L5 oz Caramel / Crystal 120L 33 120 5.6%
1 oz United Kingdom - Roasted Barley1 oz Roasted Barley 29 550 1.1%
5.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Fuggles0.4 oz Fuggles Hops Pellet 5.2 Boil 60 min 13.08 47.1%
0.45 oz Fuggles0.45 oz Fuggles Hops Pellet 5.2 Boil 15 min 7.3 52.9%
0.85 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 153 °F --
Starting Mash Thickness: 1.31 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.31 qt/lb 1.84 7.4  
Mash volume with grains 2.29 9.2  
Grain absorption losses -0.7 -2.8  
Remaining sparge water volume 3.11 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.47 g | 9.9 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.95 19.8
Equipment Profile Used: System Default
"Irish Red" Irish Red Ale beer recipe by cjmck. All Grain, ABV 4.88%, IBU 20.39, SRM 14.75, Fermentables: (Maris Otter Pale, Vienna, Caramel / Crystal 120L, Roasted Barley) Hops: (Fuggles)
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  • Last Updated: 2016-02-08 02:44 UTC