Autumn In Ireland - Beer Recipe - Brewer's Friend

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Autumn In Ireland

132 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 7 liters (ending kettle volume)
Pre Boil Size: 8.3 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: ESBrewer
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday November 5th 2018
1.043
1.011
4.2%
27.6
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
61 g German - Wheat Malt61 g Wheat Malt 37 2 5%
16 g United Kingdom - Roasted Barley16 g Roasted Barley 29 550 1.3%
1,100 g Thomas Fawcett - Golden Promise1100 g Golden Promise 38 3 89.7%
49 g Simpsons Red Rye Crystal49 g Simpsons Red Rye Crystal 32 100 4%
1,226 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Northdown4 g Northdown Hops Leaf/Whole 7.78 Boil 60 min 11.57 19%
5 g East Kent Goldings5 g East Kent Goldings Hops Leaf/Whole 5.93 Boil 60 min 11.02 23.8%
6 g Northdown6 g Northdown Hops Leaf/Whole 7.78 Boil 4 min 2.82 28.6%
6 g East Kent Goldings6 g East Kent Goldings Hops Leaf/Whole 5.93 Boil 4 min 2.15 28.6%
21 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Calcium Chloride (78%) Water Agt Mash --
1 g Gypsum Water Agt Mash --
0.02 g Protafloc Fining Boil 7 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar(dextrose monohydrate)      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 5 5 60 100 84
Mixed 1.0 g of CaSO4(-2H2O) and 0.8 g of CaCl2(~78%) with grain in the mash tun so concentrations during mash are higher than target profile, which corresponds to post-boil volume. City of Helsinki tap water. pH 5.4 was measured with pH probe 20 mins into the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L 4 liters of strike water (tap water) at 76+C Infusion -- 66 °C 75 min
6 L 80C tap water (adj. pH5.9) 3 times until total volume of collected wort 8.3 liters Sparge -- 66 °C 5 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 3.2
Mash volume with grains 4
Grain absorption losses -1.2
Remaining sparge water volume 7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 8.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 2.5 L) 7
Estimated amount in fermentor 7
Total: 10.4  
Equipment Profile Used: System Default
 
Notes

Starter protocol: 1084 grown from a single colony on wort agar. Max. 10x increase in volume per step. The eventual starter volume was ~500 ml, no stir plate. Sterilized wort (OG 1.040).

Hops: Whole leaf hops (2017) in hop socks with plenty of free space. Hops are removed after the indicated boil time has elapsed.

Wort was cooled in a cold water bath, using immersion chiller (the water runs through the chiller and then enters the waterbath so the bath is constantly being chilled, too).

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  • Last Updated: 2019-04-08 18:17 UTC