Red 34 - Beer Recipe - Brewer's Friend

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Red 34

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Patrick Byrne
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday June 8th 2016
1.054
1.014
5.3%
36.7
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg United Kingdom - Pale 2-Row2.8 kg Pale 2-Row 38 2.5 58.3%
1 kg German - CaraRed1 kg CaraRed 34 20 20.8%
0.50 kg United Kingdom - Munich0.5 kg Munich 37 6 10.4%
0.50 kg United Kingdom - Crystal 45L0.5 kg Crystal 45L 34 45 10.4%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Galaxy10 g Galaxy Hops Pellet 14.1 Boil 60 min 16.1 8.7%
15 g Galena15 g Galena Hops Leaf/Whole 13.2 Boil 30 min 15.79 13%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Leaf/Whole 6.4 Boil 10 min 4.82 17.4%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Leaf/Whole 6.4 Boil 0 min 17.4%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Leaf/Whole 6.4 Dry Hop 3 days 26.1%
20 g Galaxy20 g Galaxy Hops Pellet 14.1 Dry Hop 3 days 17.4%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.46 L Infusion -- 65 °C 60 min
Mash Out Infusion -- 75 °C 10 min
15.38 L Sparge Fly Sparge -- 75 °C --
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 15.8
Mash volume with grains 19
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18.9 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Fermented at 19c for 10 days followed by 3 days at 20.5c to reach target FG.

Dry hop for 3 days at 22c.

Drop temperature to 10c then 1c for 5 days.

Batch primed with 110g corn sugar, 2.1 vols of CO2 target.

Pictured two weeks after bottling.

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  • Public: Yup, Shared
  • Last Updated: 2016-12-17 17:45 UTC