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Smoky Irish Red 2

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Friday June 19th 2020

Conway's Irish ale clone

by japa2121

OG: 1.064 FG: 1.015 ABV: 6.4% IBU: 28

Conway's Irish Ale

by gbates

OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 34

The Clancy

by Bcparfitt

OG: 1.056 FG: 1.014 ABV: 5.5% IBU: 29

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

32.1

SRM (morey):

13.8

Mash pH

n/a

Cost $

1.52

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
9 lb	US - American - Pale 2-Row9 lb American - Pale 2-Row		37	1.8	61%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)		33	1.8	3.4%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L		33	120	6.8%
40 oz	Honey40 oz Honey - (late boil kettle addition)		35	2	16.9%
0.75 lb	German - Melanoidin0.75 lb Melanoidin		37	25	5.1%
1 lb	Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt	$ 1.52 / lb $ 1.52	37	5	6.8%
14.75 lbs / $ 1.52

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
36 g	Willamette36 g Willamette Hops	Pellet	4	Boil	15 min	7.73	44.4%
45 g	fuggle45 g fuggle Hops	Pellet	5	Boil	60 min	24.33	55.6%
81 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
36 g	Willamette (Pellet) 36 g Willamette (Pellet) Hops	7.73	44.4%
45 g	fuggle (Pellet) 45 g fuggle (Pellet) Hops	24.33	55.6%
81 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 qt	Take 2 quarts of wort, boil to reduce to 2 cups	Decoction	152 °F	152 °F	15 min
14.2 qt		Fly Sparge	152 °F	155 °F	60 min
23.6 qt		Batch Sparge	170 °F	175 °F	50 min
Starting Mash Thickness: 1.75 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	whirlfloc		Fining	Boil	15 min.

Yeast

Danstar - Windsor Ale Yeast

Amount:	1.18 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 137 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

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. It is a little sweet, so you can add a bit more bittering

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 - I think because the slurry was WAY BIGGER than a dry pitch would be and it was hungry after a diet for the previous few days.

(Update: It did not go too dry - I want to rebrew this with the smoke malt and perhaps try a different base malt - maybe
Bestmalz Red X or Goldpils or Briess Ashburne malt (5.3L)

I think It would be better with more color, also.

Last Updated and Sharing

261

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Brews

Public: Yup, Shared
Last Updated: 2020-07-17 23:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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