Irish Red ii - Beer Recipe - Brewer's Friend

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Irish Red ii

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday September 2nd 2018
1.052
1.012
5.2%
0.0
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Ireland - Ale Malt6 lb Ale Malt 37 3 100%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz US Pear Pellets 1.5 oz US Pear Pellets Hops Pellet 5 Boil 0 min 100%
1.50 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
5.4 gal Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.25 9  
Mash volume with grains 2.73 10.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 3.31 g | 13.2 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 6 24
Equipment Profile Used: System Default
 
Notes

Brew Date Wednesday August 29th

This was Brewed in all ways the same as the Irish Red i. Except
Finished with 1/2# DME Plus 1/4# Honey
I think the wet yeast applied was to much for 3 Gal. Fermentation was intense, and stopper blew. Crud created a seal.
hoping that the beer was not contaminated, replace with a clean and sanitized stopper. Fermentation continued at a brisk pace.
Planning on Racking; Saturday September 8th ( 4 days before prescribed)
Planned Bottling date;September 26th
Taste Test:TBD

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  • Last Updated: 2018-09-02 23:13 UTC