Irish Red Ale - Beer Recipe - Brewer's Friend

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Irish Red Ale

175 calories 18 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: 30 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Murillo Zamproni
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Monday January 16th 2017
1.057
1.014
5.5%
22.3
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 74.8%
0.67 kg German - CaraRed0.67 kg CaraRed 34 20 11.1%
0.34 kg Belgian - Caramel Pils0.34 kg Caramel Pils 34 8 5.6%
0.28 kg German - CaraAroma0.28 kg CaraAroma 34 130 4.7%
0.23 kg Flaked Oats0.23 kg Flaked Oats 33 2.2 3.8%
6.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 5 Boil 60 min 20.5 70%
15 g Fuggles15 g Fuggles Hops Pellet 5 Boil 5 min 1.75 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirfloc Fining Boil 15 min.
 
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:
18.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2 ml (6 g/l) priming sugar      
 
Target Water Profile
Água Tilica's Beer pH 6.7
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 13 19 14 18
Using for mash and fly-sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Descanso Proteico -- -- 50 °C 20 min
Sacarificação Infusion -- 68 °C 60 min
Mash out Infusion -- 76 °C 10 min
Fly Sparge -- 76 °C --
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 21.7
Mash volume with grains 25.6
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 14.2 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Fermentation (Primary): 18.5 - 19 until attenuation
Fermentation (Secondary): 2 days with +1˚c per day until 20.5 - 21c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +5days at 0.5c

*c = celcius

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  • Last Updated: 2017-09-22 20:33 UTC