Clone of Irish Water #1 - Beer Recipe - Brewer's Friend

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Clone of Irish Water #1

292 calories 27.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.95 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jeff
Calories: 292 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Wednesday July 4th 2018
1.088
1.019
9.1%
28.1
4.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb American - Pale 2-Row28 lb Pale 2-Row 37 1.8 88.9%
3.50 lb Honey3.5 lb Honey - (late boil kettle addition) 42 2 11.1%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Zythos1.5 oz Zythos Hops Pellet 10 Boil 60 min 24.82 60%
1 oz Zythos1 oz Zythos Hops Pellet 10 Boil 5 min 3.3 40%
2.50 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 840 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.09 gal (48.38 qt). Suggest reducing initial water volume to 11.73 gal (46.91 qt) and adding 0.09 gal (0.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 9.1 36.4  
Mash volume with grains 11.34 45.4  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 6.47 g | 25.9 qt) 7.6 30.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.82 g | 47.3 qt) 12.95 51.8  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 16.7 66.8
Equipment Profile Used: System Default
 
Notes

Try to keep fermentation at 66-68 F.

2 oz. American Oak chips - Medium Toast. Soak chips in Irish for one day and discard the Irish, this removes the higher tannins. Then soak chips in Irish for 3 days. Add during secondary fermentation. Shoot for 1-2 weeks contact time.

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  • Last Updated: 2019-02-12 21:41 UTC