Arklow Amber Ale - Beer Recipe - Brewer's Friend

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Arklow Amber Ale

159 calories 15.8 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: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Darrach Ó Duibh
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday September 5th 2016
1.052
1.012
5.3%
23.6
18.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.99 kg Ireland - Ale Malt2.99 kg Ale Malt 37 3 60.2%
0.99 kg United Kingdom - Munich0.99 kg Munich 37 6 19.9%
0.99 kg United Kingdom - Crystal 90L0.99 kg Crystal 90L 33 90 19.9%
4.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19.92 g Magnum19.92 g Magnum Hops Leaf/Whole 11 Boil 60 min 23.58 100%
19.92 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Castletown, WX well water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 7 15 19 18 88
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
My pH is quite high (5.9) because we've very hard water (see water chemistry) so I've allowed extra time to compensate for the stiffness of the mash. You coud up this to 5L/kg which is what my default now is. -- -- 66 °C 60 min
This won't be as stiff, but again extra time gives a more efficient extraction. Sparge -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.2
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.8 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Discovered this quite by accident. Originally based on the Parnell Pale Ale recipe, I accidentally ordered a darker Crystal malt. Although the recommended grist ratio for this crystal malt is around 5% of the grain bill, this particular recipe worked an absolute treat. It's not really an Irish Red, but this is the closest style.

The mash schedule was batch sparge. 1st batch hold at 66 degrees. I've found this a good balance between the alpha and the beta. It's the upper limit of the beta and the lower end of the alpha. I've stretched out the times to allow both to work most effectively. Allow a little cooling during the final lauter phase to help create the most fermentable wort possible.

The hops were left over from previous brews, so I've adjusted accordingly.

I bottled after a few weeks in primary and allowed to condition in the bottle for a few more weeks. Absolutely divine!

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  • Last Updated: 2016-09-05 10:06 UTC