InfraRousse (660nM) - Beer Recipe - Brewer's Friend

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InfraRousse (660nM)

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Monday August 6th 2018
1.059
1.011
6.3%
59.9
16.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 59.6%
3 lb Briess - Rye Malt3 lb Rye Malt 36.8 3.7 29.8%
5 oz American - Roasted Barley5 oz Roasted Barley 33 300 3.1%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 2.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 5%
10.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Leaf/Whole 4.7 Boil 15 min 22.18 66.7%
1 oz Warrior1 oz Warrior Hops Leaf/Whole 16 Boil 15 min 37.75 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 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
5 gal Infusion -- 98 °F 20 min
5 gal Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.4 17.6  
Mash volume with grains 5.21 20.8  
Grain absorption losses -1.26 -5  
Remaining sparge water volume (equipment estimates 2.72 g | 10.9 qt) 3.11 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.61 g | 22.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 7.51 30
Equipment Profile Used: System Default
 
Notes

beta glucan rest a 98F for 20 minutes
Mash at 153F for 60 minutes

Cool in ice bath

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  • Last Updated: 2019-11-17 17:33 UTC