Chuck's Red Irish Ale - Beer Recipe - Brewer's Friend

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Chuck's Red Irish Ale

188 calories 18.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 188 calories (Per 16oz)
Carbs: 18.6 g (Per 16oz)
Created: Wednesday November 6th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Brewers Malt 2-Row6.5 lb Brewers Malt 2-Row 37 1.8 50%
5 lb Briess - Bonlander Munich Malt 10L5 lb Bonlander Munich Malt 10L 35.9 10 38.5%
0.75 lb Briess - Caramel Malt - 120L0.75 lb Caramel Malt - 120L 34.5 120 5.8%
0.75 lb Briess - Caramel Munich 60L0.75 lb Caramel Munich 60L 35.4 60 5.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 12.4 Boil 60 min 21 33.3%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.3 Boil 15 min 5.3 33.3%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.3 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       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
4.8 gal Strike 163 °F 153 °F 60 min
Raised by burner. Temperature 153 °F 168 °F 10 min
6 gal Fly Sparge 180 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.56 g | 18.2 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

I will be fermenting @72*F and under 15 psi. pressure in order to suppress ester production and get a lager-like finished product on a fast grain to glass turn around schedule. If I am satisfied with the outcome, I plan on scaling this recipe up to make a strong ale from in time for Christmas.

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  • Last Updated: 2019-11-18 19:31 UTC