Red ale - Beer Recipe - Brewer's Friend

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Red ale

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Wednesday September 26th 2018
1.051
1.012
5.1%
25.2
17.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 89.8%
200 g American - Caramel / Crystal 40L200 g Caramel / Crystal 40L 34 40 3.6%
200 g American - Caramel / Crystal 120L200 g Caramel / Crystal 120L 33 120 3.6%
170 g American - Roasted Barley170 g Roasted Barley 33 300 3.1%
5,570 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 60 min 25.2 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each irish moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.7
Mash volume with grains 20.4
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 19.7 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Malt oriented beer.
Easy drinking.
Low alcohol (4-6).
Low bittering (18-30 IBU).
Almost no hop flavor.
Caramel notes (roasted malt), but in moderation.
Roasted malt gives toasty notes and the red colour.
(could use chocolate RYE malt as 4% of grist if possible instead of roasted malt)
Mash at 67degrees.

Hops : Only at 60min.
Kent Goldings, Fuggle, Challenger, Target, Perle and Magnum
Target a bitterness-to-starting gravity ratio (IBU divided by OG) between 0.4 and 0.6

90min boil!

Yeast:
Wyeast 1084 Irish ale yeast (preferably)
Wyeast 1007 german ale yeast (next best thing)
Whitelabs WLP004 Irish ale yeast
....or Fermentis S-04; Danstar Nottingham ale yeast

Fermentation temp: Best to begin for 4 days at 17°and then complete with 20°. Do diacetyl rest last two days (20°+) if possible.

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  • Last Updated: 2018-09-27 00:45 UTC