Cerva Irish Red - Beer Recipe - Brewer's Friend

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Cerva Irish Red

115 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 155 liters
Post Boil Size: 149 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Luiz Madeira
Calories: 115 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Tuesday April 23rd 2019
1.038
1.007
4.0%
21.8
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg American - Pilsner12 kg Pilsner 37 1.8 55%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 4.6%
500 g Finland - Munich Malt500 g Munich Malt 36 7 2.3%
500 g American - Caramel / Crystal 15L500 g Caramel / Crystal 15L 35 15 2.3%
500 g German - Vienna500 g Vienna 37 4 2.3%
500 g German - Red X500 g Red X 36 12 2.3%
500 g Finland - Melanoid Malt500 g Melanoid Malt 35 27 2.3%
500 g German - CaraRed500 g CaraRed 34 20 2.3%
500 g German - CaraAroma500 g CaraAroma 34 130 2.3%
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 22.9%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 1.4%
21,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
53.90 g Challenger53.9 g Challenger Hops Leaf/Whole 13.9 Boil 60 min 16.49 64.2%
30 g Sorachi Ace30 g Sorachi Ace Hops Leaf/Whole 10.5 Boil 30 min 5.33 35.8%
83.90 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 416 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
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
29.3 L Beta Amilase Temperature -- 65 °C 60 min
29.3 L Alfa Amilase Temperature -- 72 °C 15 min
29.4 L MashOut Temperature -- 78 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 131.12 L. Suggest reducing initial water volume to 45.4 L and adding 85.72 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 101.59 L. Suggest reducing strike water volume to 31.01 L and adding 56.19 L sparge/top-off. 87.2
Strike water volume at mash thickness of 4 L/kg 87.2
Mash volume with grains 101.6
Grain absorption losses -21.8
Remaining sparge water volume (equipment estimates 66.6 L) 90.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 131.1 L) 155
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 125 L) 149
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 149 L) 125
Total: 177.7  
Equipment Profile Used: System Default
 
Notes

26 abr 2019 06:30h
mosto inicio 08:30h
maltes usados :
Ireks Supply Crew
500g Viena
500g Mela faia
500g caramelo Mogno
500g caramelo ebano
500g Mela Amiero Vermelho
500g Caramelo Carvalho
500g Munique
1kg caramunich II Weyermann
300g chocolate Weyermann
houve erro nessa receita faltou 5kg Pale Ale

adicionado no mosto
3g sulfato calcio, 3g cloreto potássio, 1g magnésio,500mg zinco
inicio fervura 11:14h 155L Brix : 7 OG:1.027
Final do processo : 75L fermentador Inox + 50L fermentador PP
3 sachês M44 para 75L e 2 sachês US05 para 50L
Adicionado 750gr açucar fermentador 75L Inox
Adicionado 500gr açucar fermentador 50L Inox
cada Brix corresponde uma solução de 1g de açucar por 100ml
1g - 100ml então 500g para 50000 ml
1g - 100ml então 750g para 75000 ml
PH 4.8 - Brix 9.2 og : 1.036

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  • Last Updated: 2020-01-11 17:38 UTC