Kirishima Red II - Beer Recipe - Brewer's Friend

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Kirishima Red II

137 calories 12.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Friday July 7th 2017
1.045
1.009
4.7%
24.1
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g United Kingdom - Maris Otter Pale800 g Maris Otter Pale 38 3.75 42.8%
500 g German - Pale Ale500 g Pale Ale 39 2.3 26.7%
200 g German - CaraRed200 g CaraRed 34 20 10.7%
100 g German - CaraAmber100 g CaraAmber 34 23 5.3%
70 g Flaked Oats70 g Flaked Oats 33 2.2 3.7%
50 g German - Carafa II50 g Carafa II 32 425 2.7%
50 g German - Melanoidin50 g Melanoidin 37 25 2.7%
100 g German - Wheat Malt100 g Wheat Malt 37 2 5.3%
1,870 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 First Wort 0 min 11.9 33.3%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 30 min 8.32 33.3%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 10 min 3.92 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Secondary       Amount: 60g       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 65 °C 90 min
2 L Sparge -- 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.6 L) 8.8
Mash volume with grains (equipment estimates 18.9 L) 10
Grain absorption losses -1.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.9 L) 6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 9
Volume into fermentor 9
Total: 8.8  
Equipment Profile Used: System Default
 
Notes

FG taken at bottling was 1.005 (calibated for warm temp of 23.5, ambient temp 30 at least.). Attentuation of 89% according to the abv calculator. Much higher than expected. Don't know why, ferm temps were constant for 16 days. Perhaps too much yeast, so slight over-attenuation.
Bottled via secondary with a racking cane.
At two weeks (conditioning) hops are still quite forward. Colour is not as much red, as brown. Taste is clean with some malt complexity, some bread. Not much in the way of esters, which I think is in keeping with the style.
Improvements for next time. Fuggles hops, caraamber and/or carared, perhaps lose the chocolate malt. The pilsner and pale ale malt worked well in keeping it quite a clean and light tasting. Keep Nottingham yeast.

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  • Last Updated: 2017-11-04 07:22 UTC