Extracting My Irish Roots 2 - Beer Recipe - Brewer's Friend

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Extracting My Irish Roots 2

183 calories 20.5 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Monday February 1st 2016
1.055
1.016
5.2%
22.6
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Extra Light8 lb Liquid Malt Extract - Extra Light 37 2.5 92.1%
8 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
5 oz Belgian - Roasted Barley5 oz Roasted Barley 30 575 3.6%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 4.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 10.6 Boil 60 min 18.86 25%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 10.6 Boil 5 min 3.76 25%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 10.6 Dry Hop 10 days 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5 oz       CO2 Level: 2 Volumes
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.92 23.7  
Grain absorption losses (steep / mash) -0.09 -0.3  
Volume increase from sugar/extract (early additions) 0.66 2.7  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.96 g | 19.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 5.92 23.7
Equipment Profile Used: System Default
 
Notes

Using deionized water for this batch with a teaspoon of gypsum. This should give the beer a traditional Irish profile.
After one week of primary @ 65F transfer to secondary for 2 weeks


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  • Last Updated: 2016-06-17 22:58 UTC