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Irish Red Ale

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jerry
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Wednesday February 16th 2022

Caffreys

by AM15001

OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 16

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.5%

IBU (tinseth):

14.3

SRM (morey):

11.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	Rahr - Pale Ale7.5 lb Pale Ale	36.34	3.5	85.7%
0.75 lb	Belgian - Caramel Pils0.75 lb Caramel Pils	34	8	8.6%
0.25 lb	Briess - Special Roast0.25 lb Special Roast	33	40	2.9%
0.13 lb	Belgian - Biscuit0.125 lb Biscuit	35	23	1.4%
0.13 lb	United Kingdom - Chocolate0.125 lb Chocolate	34	425	1.4%
8.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Willamette0.75 oz Willamette Hops		Pellet	4.5	Boil	60 min	14.32	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Willamette (Pellet)		14.32	100%
0.75 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.01 oz	Irish Moss		Fining	Mash	10 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 73 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 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

7.8 gallons of strike water @ 153 degrees. Raised temp to 158 which resulted in exactly 153 with grain added. At 115 minutes I raised the temperature to170 for 10 minutes. Just over 7 gallons after the bag was squeezed. Boil and hop additions were perfect. Irish moss for 12 minutes. Cooled to 78 degrees and pitched rehydrated yeast. Transferred to primary. Six gallons of wort.

1.050 SG 10.1 BRIX

Temp set to 64. Very active after 24 hours
Transfer to secondary 1/28/2022. Looks good, smells good
Cold crashed on 2/9/2022. Added gelatin on 2/12/2022
Bottled on 2/16/2022. Looks very good.

This is a very pretty beer, but a bit bland for my taste. Needs additional hop bittering for sure and was no as malty as I was hoping for. I will look for a different recipe next year for St Patrick’s day..

Last Updated and Sharing

330

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Brews

Public: Yup, Shared
Last Updated: 2022-05-17 13:29 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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