Irish Red - Beer Recipe - Brewer's Friend

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Irish Red

159 calories 17.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday January 25th 2019
1.048
1.013
4.7%
22.2
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb United Kingdom - Maris Otter Pale11.5 lb Maris Otter Pale 38 3.75 89.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 3.9%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.9%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 2.9%
206 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.4 Boil 60 min 22.23 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - German Lager X Yeast WLP835
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
50 - 54 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.86 39.4  
Mash volume with grains 10.89 43.6  
Grain absorption losses -1.61 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 6.48 g | 25.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.86 39.4
Equipment Profile Used: System Default
 
Notes

Pitch yeast starter once 52 degrees is reached, and leave until 50% attenuation is reached (7 days). At 50% attenuation, raise temperature 5 degrees every 12 hours until it has reached 67 degrees. Once fermentation is complete, lower temperature by 8 degrees every 12 hours until it reaches 32 degrees. Add gelatin to beer once beer has reached 50 degrees. After 24 hours at 32 degrees, transfer to keg, carbonate, and let sit for 5 days before drinking.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-25 17:11 UTC