Irish Red Ale - Beer Recipe - Brewer's Friend

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Irish Red Ale

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 30 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday January 13th 2019
1.053
1.013
5.3%
42.1
26.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
60 oz American - Pale 2-Row60 oz Pale 2-Row 37 3.31 87.6%
3 oz American - Aromatic Malt3 oz Aromatic Malt 35 51.87 4.4%
1.50 oz American - Black Barley1.5 oz Black Barley 27 1412.84 2.2%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 3.31 5.8%
68.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.3 Boil 20 min 42.13 100%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: 4      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Buy 3 gallons RO at the store. Add the following:
1. CaCO3—1/4 tsp
2. Baking soda—1/4 tsp
3. CaSO4—1/4 tsp
4. CaCl2—1/2 tsp
5. MgSO4—1/4 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Temperature -- 153 °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 1.61 6.4  
Mash volume with grains 1.95 7.8  
Grain absorption losses -0.54 -2.1  
Remaining sparge water volume (equipment estimates 2.5 g | 10 qt) 1.18 4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.33 g | 13.3 qt) 2 8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 2.79 11.1
Equipment Profile Used: System Default
 
Notes

I filtered the beer after two weeks to get rid of all the gunk in the fermentor. After fermeting and sanitizing the fermenter, the beer was added back to the fermenter and cooled to 36F. After four days at 36F. Fined with gelatin 1/2 tsp per 1/2 cup water.

Bottle primed, 1 tsp table sugar per bottle. The beer is quite flat after filtering.

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  • Last Updated: 2019-03-10 15:11 UTC