Irish Red Ale - AGK. - Beer Recipe - Brewer's Friend

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Irish Red Ale - AGK.

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 105 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.57 gallons
Post Boil Size: 7.56 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Home Brew Supplies
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday May 17th 2020
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OG: 1.046 FG: 1.012 ABV: 4.5% IBU: 28

1.043
1.010
4.3%
30.6
13.9
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Crisp Malting - Extra Pale Maris Otter9 lb Extra Pale Maris Otter 37.5 2 87.8%
8 oz 1886 Malt House - Caramel 408 oz Caramel 40 34 40 4.9%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.4%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.4%
4 oz American - Special Roast4 oz Special Roast 33 50 2.4%
164 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 6.4 Boil 105 min 30.6 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 2 min.
6 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Salt Water Agt Sparge 1 hr.
14 g Citric acid Water Agt Mash 1 hr.
1 g Citric acid Water Agt Sparge 1 hr.
5 g Wyeast - Beer Nutrient Other Boil 5 min.
5 g Gypsum Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.99 psi       Temp: 38 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Target water for Irish Red Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 85 100 90
Target water taken from BJCP:

Ca 50-100
Mg 0-10
Na 0-20
SO4 100-300
Cl 50-100
HCO3 50-150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 163.6 °F 152 °F 60 min
4.5 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 82 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 6.36 g | 25.4 qt) 6.26 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.67 g | 34.7 qt) 8.57 34.3  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 7.56 30.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.56 g | 30.2 qt) 6 24  
Total: 10.1 40.4
Equipment Profile Used: System Default
 
Notes

El agregado de acido al agua dio muy bajo pH, alrededor de 3 y fue necesario diluir con agua fresca. Hay que mejorar la estimacion de pH necesario del agua. Finalmente se logro 5.86 pH del agua.
6.5 gal @ 163 F dio un poco baja temperatura de mash, probar con 167-168F. Quedo en mash tun 8 gal de mash.
Sales agregadas al mash. pH quedo en 5.12, muy bajo.
Mash tun con bazooka y falso fondo. Con recirculacion permanente. Se tapaba el bazooka. Contracorriente para destapar que agrego aire al mash.
Por error pase 8.5 gal a la brew kettle. Densidad 1032 antes del hervido.
Quedo 1 galon en mash tun.
Enfriado falto hielo, muy lento.
Se conecto por la bomba pero no fue necesario usarla.

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  • Last Updated: 2020-09-28 16:20 UTC