G2D Irish Pale Ale ▲ 04.07.17 - Beer Recipe - Brewer's Friend

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G2D Irish Pale Ale ▲ 04.07.17

189 calories 20.1 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: 1.039 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Dan Collier
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Sunday March 19th 2017
1.057
1.015
5.4%
23.1
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 52.2%
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 21.7%
1.50 lb United Kingdom - Crystal 15L1.5 lb Crystal 15L 34 15 13%
1 lb American - Victory1 lb Victory 34 28 8.7%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 17.16 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 20 min 5.2 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 2 min 0.73 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfock Water Agt Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 10 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:
No
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 585 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
9 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 8.63 34.5  
Mash volume with grains 9.55 38.2  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 0.89 g | 3.6 qt) 1.06 4.3  
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: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES: April 2017
Date: Brew Day • 04.07.16
Gravity (FG) • 1.016
Date: Pitch Yeast • 04.09.17
Date: Keg Day • Expected 05.02.17
Drafted Who’s House • Dan's

♦ SESSION NOTES: Changed out the East Kent Goldings for Willamette which was in stock. Used only one liquid pack of WLP004 since it's only a 1.054 brew.

Past Note: 66° outside. 90 min. Mash 90 min. Boil
Real nice drinkable beer. Kathy really liked it. Not too malty.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through a 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 the kettle. Adjust water height of (7 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: Very good balance. Very drinkable.

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  • Last Updated: 2017-05-02 23:15 UTC