F3D Irish Red ▲ 01/09/17 - Beer Recipe - Brewer's Friend

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F3D Irish Red ▲ 01/09/17

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Dan Collier
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday January 6th 2017
1.064
1.018
6.0%
24.1
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 62.9%
3 lb United Kingdom - Munich3 lb Munich 37 6 27%
7 oz German - CaraRed7 oz CaraRed 34 20 3.9%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 3.4%
5 oz American - Roasted Barley5 oz Roasted Barley 33 300 2.8%
178 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 45 min 15.05 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 9.04 50%
2 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:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.87 19.5  
Mash volume with grains 5.76 23  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 4.77 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.64 38.6
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES:
Date: Brew Day • 01.09.17
Date: Pitch Yeast • 01.10.17
Date: Keg Day • 01.24.17
Gravity (FG) • __
Drafted Who’s House • Dan

♦ SESSION NOTES:

♦ Yeast Starter
2 cups boiling water. Add 1/2 cup DME to boiling water for 10 minutes. Transfer to ice bath and cool to room temp. Sanitize everything and pour in Pyrex. Swirl occasionally.

♦ STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for _ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (8 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

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  • Last Updated: 2017-04-06 12:30 UTC