MB - Irish Red Ale - Beer Recipe - Brewer's Friend

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MB - Irish Red Ale

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.63 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday February 26th 2017
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OG: 1.055 FG: 1.012 ABV: 5.7% IBU: 40

1.052
1.014
5.0%
45.3
20.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 81.6%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 8.2%
8 oz Weyermann - Abbey Malt8 oz Abbey Malt 36.8 17 4.1%
8 oz Proximity - Caramunich 608 oz Caramunich 60 34.5 60 4.1%
2 oz Bairds - Roasted Barley2 oz Roasted Barley 33 600 1%
2 oz Dingemans - Special B2 oz Special B 33.1 125 1%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Artisan - Northern Brewer1.5 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 43.79 42.9%
2 oz Artisan - Willamette2 oz Willamette Hops Pellet 5 Boil 1 min 1.48 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 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:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1.2 tsp gypsum in mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Batch Sparge 165 °F 153 °F 60 min
4.8 gal Strike 170 °F 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.68 14.7  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume 5.74 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.63 30.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Collect 9.5 Gal Filtered H2O, Heat Strike 4 gal H2O to 160F, Add Grains to H2O, Mash grains at 153F , Temp/Stir every 20 min, Batch Sparge 4.8 Gal at 170F, slow sparge, 7.5 G into Brewpot ,
Bring to Boil - wait for Hot Break
boil 60 min
60 Min Northern Brewer
10 Min Yeast Nut
5 Min Whirlfloc
Flameout, then chill to 80F
Ferment 68 - between 59-71.6F
Primary 2 weeks,
Secondary 4 weeks,



bottle 4 weeks
1 oz = 28.34 g

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  • Last Updated: 2023-03-10 18:41 UTC