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Norwegian Red

Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.68 gallons
Post Boil Size: 2.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 98%
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: https://byo.com/article/irish-red-ale-style-profile/

Created: Saturday July 2nd 2022

Original Gravity:

1.054

Final Gravity:

1.011

ABV (standard):

5.7%

IBU (tinseth):

26.8

SRM (morey):

18.2

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 90°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale	38	3.75	90.4%
3 oz	American - Caramel / Crystal 40L3 oz Caramel / Crystal 40L	34	40	3.4%
3 oz	American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L	33	120	3.4%
2.50 oz	American - Roasted Barley2.5 oz Roasted Barley	33	300	2.8%
88.50 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	2.9	Boil	30 min	17.75	83.3%
0.20 oz	East Kent Goldings0.2 oz East Kent Goldings Hops	Pellet	7.4	Boil	30 min	9.06	16.7%
1.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Styrian Goldings (Pellet)	17.75	83.3%
0.20 oz	East Kent Goldings (Pellet)	9.06	16.7%
1.20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.42 gal	Strike	160 °F	153 °F	60 min
	Temperature	--	168 °F	15 min
0.8 gal	Sparge	--	170 °F	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	9 min.
5 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.
15 g	Yeast Nutrient	Other	Boil	9 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.20 g	Gypsum	Water Agt	Mash	1 hr.
0.40 g	Salt	Water Agt	Mash	1 hr.
0.50 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	90 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 44 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Originally from BYO.com (see URL) but made a change to Norwegian kveik yeast so can brew in the summer in my garage. The change made a slight but significant change to taste and so I am calling it a Norwegian Red.

Last Updated and Sharing

156

Views

Brews

Public: Yup, Shared
Last Updated: 2023-03-21 22:31 UTC
Snapshot Created: 2022-07-02 00:15 UTC
Link To Parent Recipe

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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Norwegian Red

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