Cobb's Hill Irish Red #1 - Beer Recipe - Brewer's Friend

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Cobb's Hill Irish Red #1

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday July 10th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Finland - Pale Ale Malt6 lb Pale Ale Malt 36 2 60%
1 lb German - CaraAroma1 lb CaraAroma 34 130 10%
1 lb German - Carapils1 lb Carapils 35 1.3 10%
1 lb German - Melanoidin1 lb Melanoidin 37 25 10%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil at 212 °F 60 min 16.48 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 13.41 33.3%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Temperature -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.18 g | 16.7 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes
  • Re-hydrate yeast 30 minutes prior to pitching into fermentation in room temp pre-boiled water
  • 1TBSP of nutrient added to the boil 15 minutes before cool down to ferm temp
  • 1 whirlfloc tablet added at same time as yeast nutrient
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  • Last Updated: 2020-02-20 20:56 UTC