Irish Red - On The Run - Beer Recipe - Brewer's Friend

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Irish Red - On The Run

569 calories 56.5 g 750 ml
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Beer Stats
Method: Partial Mash
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nathan
Calories: 569 calories (Per 750ml)
Carbs: 56.5 g (Per 750ml)
Created: Sunday December 29th 2019
1.081
1.019
8.2%
29.6
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Briess - LME Sparkling Amber Liquid1.5 kg LME Sparkling Amber Liquid 37.6 10 16.9%
3 kg Dry Malt Extract - Light3 kg Dry Malt Extract - Light 42 4 33.9%
500 g Joe White - Crystal Malt - Light500 g Crystal Malt - Light 31.1 45 5.6%
500 g Australian - Crystal Malt - Medium500 g Crystal Malt - Medium 31.1 60 5.6%
100 g Joe White - Roasted Barley100 g Roasted Barley 30.9 525 1.1%
250 g German - Red X250 g Red X 36 12 2.8%
3 kg Briess - LME Pale Ale3 kg LME Pale Ale 42 6 33.9%
8,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 Boil 60 min 29.63 100%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 246 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
5 L Steeping 69 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 36.7 L) 36.5
Mash volume with grains (equipment estimates 36.7 L) 36.7
Grain absorption losses (steeping) -0.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 5.7
Pre boil volume (equipment estimates 42.2 L) 42
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 36
Going into fermentor 36
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: 36.5  
Equipment Profile Used: System Default
 
Notes

5L (60 minute) Steeping @ 66c - 68c
500g Crystal Light
500g Crystal Medium
250g Red X
50 (100?) Roasted Barley

Rinsed with approx 2.0L of Hot (kettle boiled and cooled for 20 mins) water

Then Added 33L of water to boil kettle (approx 40L total but may have lost some during steeping) so could be 39L

Boiled for 60m

Single HOP addition 100g of East Kent Goldings 60mins




Just for My record:

Immersion Coil chilled to 25C - Wouldn't go any lower due to 35C day outside.

So waiting and pitched yeast a few hours later .
Wort split into TWO fermentors approx 17L in one and 16L in another

Wort 1 - Into Fridge Fermentor with Theromstat Control 19C

Wort 2 - Cellar Pitched at approx 23 in cellar

  • Very hot on Day 2 and some sings of activity but moved fermentor to bedoroom as at 27c it wasn't active in cellar.
    added cold wet towel as well.

    Please note:
    1. The 'L' Values are estimates for all Joe White products as these are listed by the company as a range.

    2. The PPG for Joe White products are estimated. I used data from a table if similar products.

    3. The Breiss CBW values are also estimated using others.
      I could not set the correct county value to Czech either
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  • Last Updated: 2020-01-23 04:29 UTC