Mark's Red - Beer Recipe - Brewer's Friend

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Mark's Red

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MarkMc
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Friday January 4th 2019
1.050
1.013
4.9%
0.0
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale 38 3.75 89.8%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 2%
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 2%
0.10 kg Flaked Wheat0.1 kg Flaked Wheat 34 2 2%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 2%
0.10 kg German - Rye0.1 kg Rye 38 3.5 2%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Willamette20 g Willamette Hops Leaf/Whole 4.5 Boil 0 min 100%
20 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.9
Mash volume with grains 21.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 16.7 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
"Mark's Red" Irish Red Ale beer recipe by MarkMc. All Grain, ABV 4.93%, IBU 0, SRM 14.05, Fermentables: (Maris Otter Pale, Roasted Barley, Carapils (Dextrine Malt), Flaked Wheat, Flaked Oats, Rye) Hops: (Willamette)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-01-04 15:29 UTC