Irish Red Ale - Beer Recipe - Brewer's Friend

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Irish Red Ale

158 calories 15.6 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Northern Brewers Kit(modified)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Monday August 20th 2018
1.048
1.011
4.8%
19.8
13.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Maillard Golden Light LME6 lb Maillard Golden Light LME 36 4 75.6%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 6.3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 3.1%
0.13 lb Belgian - Biscuit0.125 lb Biscuit 35 23 1.6%
0.13 lb American - Chocolate0.125 lb Chocolate 29 350 1.6%
7 oz American - Carapils (Dextrine Malt)7 oz Carapils (Dextrine Malt) 33 1.8 5.5%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 6.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Willamette (4.5 AA)0.75 oz Willamette (4.5 AA) Hops Pellet 5.4 Boil at 212 °F 60 min 11.25 37.5%
0.75 oz Goldings (4.5 AA)0.75 oz Goldings (4.5 AA) Hops Pellet 5.1 Boil 30 min 7.42 37.5%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 5 min 0.57 12.5%
0.25 oz Goldings0.25 oz Goldings Hops Pellet 4.5 Boil 5 min 0.57 12.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5 oz.       CO2 Level: 2.5 Volumes
 
Target Water Profile
Moebius Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 13 17 0 2 197
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.31 g | 25.3 qt) 2.24 9  
Mash volume with grains (equipment estimates 6.31 g | 25.3 qt) 2.39 9.6  
Grain absorption losses (steeping) -0.24 -1  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.24 9
Equipment Profile Used: System Default
 
Notes

Added some extra steeping grains from unused inventory:
8oz. Briess caramel 40L
7oz. Briess Carapils...should increase head retention.
These will raise the ABV slightly above the recipe 4.6ABV.
Changed Hop additions. Recipe called for 1Oz. Willamette at 60 min. and 1oz US Golding at 30 min. Changed to .75oz Willamette at 60 min; .75oz US Golding at 30 min; added the remaining hops at 5 min to get some additional aroma from the hops. This also reduced the IBUs from 54 to 43...more in line with a traditional Irish Red Ale.

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  • Last Updated: 2022-02-12 15:09 UTC