Smoky Irish Red - Beer Recipe - Brewer's Friend

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Smoky Irish Red

183 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Rating:
4.00 (1 Review)

Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday April 11th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 69.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 8.7%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 8.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 4.3%
8 oz Briess - Cherry Wood Smoked Malt8 oz Cherry Wood Smoked Malt $ 1.52 / lb
$ 0.76 		37 5 4.3%
11.50 lbs / $ 0.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4 Boil 15 min 6.73 47.6%
1.10 oz fuggle1.1 oz fuggle Hops Pellet 5 Boil 60 min 18.65 52.4%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 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
20 qt Infusion -- 152 °F --
2.5 qt Decoction -- 212 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.96 g | 15.9 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Pull off 2.5 quarts when starting to sparge for the decoction. Boil it down to a syrup of about 2 cups.
add honey at 15 minutes left in boil to pasteurize it.

Don't want it smoky? Leave it out and you get the base beer which is still great.

I am fermenting a batch of base beer (no smoke malt) on 4/11/2020, it is an experiment - I am reusing a US-05 slurry from my Kona LemonWave brew. So, this will determine if it goes way drier or if the yeast gives up. BTW - The OG came in at 1.070 with the decoction added. Fermentation snap started within 4 hours of pitching.

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  • Last Updated: 2020-04-12 15:44 UTC