Conway's Irish Ale - Beer Recipe - Brewer's Friend

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Conway's Irish Ale

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
URL: https://www.homebrewtalk.com/forum/threads/conways-irish-ale-clone.323212/
Created: Monday September 23rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Muntons - Maris Otter8 lb Maris Otter 38 2.3 69.6%
2 lb Avangard - Light Munich2 lb Light Munich 37 8 17.4%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 6.5%
12 oz American - Special Roast12 oz Special Roast 33 50 6.5%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.3 Boil 30 min 24.02 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.7 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 3.01 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
3.80 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
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:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Strike 165 °F 152 °F 60 min
4.2 gal Time is arbitrary. Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.82 15.3  
Mash volume with grains 4.74 19  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.36 g | 25.5 qt) 6.2 24.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.89 31.6
Equipment Profile Used: System Default
 
Notes

I've been editing this recipe based on my first attempt from the linked source. My impression of my first attempt was that the beer was a bit too hoppy and lacked the malty assault I was expecting of a Conway's clone.

Some key deviations from my first attempt (from source):

  • Grain bill now uses Maris Otter as a base and 2 lb portion of Munich. The roasted malts are largely the same.

  • I like to start with distilled water and add my salts, and I've learned a good bit about water chemistry since my first attempt. This time around I picked the balanced profile to get a decent baseline. This is different from the first attempt, where I arbitrarily used 5g of gypsum and called it a day.

  • Switched to Safale S-04 yeast from Wyeast 1028 (London Ale) just for fun. Have been using Wyeast for all my beers until now.

  • Replaced Hollertau Mittelfruh with Styrian Goldings to pair English hops with more English hops. This is more OCD than practical.
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  • Last Updated: 2019-12-03 18:11 UTC