rED-TPA - Beer Recipe - Brewer's Friend

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rED-TPA

199 calories 21.3 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.132 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday November 18th 2013
1.060
1.016
5.7%
31.8
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Dry Malt Extract - Extra Light7.5 lb Dry Malt Extract - Extra Light 42 2.5 88.2%
7.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Rye8 oz Rye 38 3.5 5.9%
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L 34 40 2.9%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.9 Boil 60 min 27.67 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 2.88 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.27 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
6 oz Corn Sugar Other Bottling 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.62 g | 14.5 qt) 3.04 12.2  
Mash volume with grains (equipment estimates 3.62 g | 14.5 qt) 3.12 12.5  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 4.08 g | 16.3 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 2.5 10  
Top off amount 3 12  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.04 24.2
Equipment Profile Used: System Default
 
Notes

Bring 2.5 gallons of water to 155° F, add crushed grain in a grain bag and hold for 30 minutes at 150° F. Sparge grain bag with one gallon of 170° F water, add to brew pot. Bring brew tea to a boil, add the dry malt and bittering hops. 

-<br />

Boil for 60 minutes add hops, Irish Moss and yeast nutrient accordingly.

-<br />

Splash 2.5 gallons cold water into fermentation bucket.

-<br />

Cool wort to approx 90° F, then add to fermentation bucket. Add yeast when wort has cooled to below 75° F. Ferment at as low as 68° to 75° F, for 2 weeks. 

-<br />

Prime with 3/4 cup corn sugar and 2 cups water boiled for 10 minutes, add to wort, stir gently and bottle. Carbonate at 70° to 72° F for 3 to 4 weeks.

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  • Last Updated: 2020-02-28 22:22 UTC