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Autumn In Ireland

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 7 liters (ending kettle volume)
Pre Boil Size: 8.3 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: ESBrewer
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)

Created: Monday November 5th 2018

Original Gravity:

1.043

Final Gravity:

1.011

ABV (standard):

4.2%

IBU (tinseth):

27.6

SRM (morey):

11.8

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
61 g	German - Wheat Malt61 g Wheat Malt	37	2	5%
16 g	United Kingdom - Roasted Barley16 g Roasted Barley	29	550	1.3%
1,100 g	Thomas Fawcett - Golden Promise1100 g Golden Promise	38	3	89.7%
49 g	Simpsons Red Rye Crystal49 g Simpsons Red Rye Crystal	32	100	4%
1,226 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 g	Northdown4 g Northdown Hops	Leaf/Whole	7.78	Boil	60 min	11.57	19%
5 g	East Kent Goldings5 g East Kent Goldings Hops	Leaf/Whole	5.93	Boil	60 min	11.02	23.8%
6 g	Northdown6 g Northdown Hops	Leaf/Whole	7.78	Boil	4 min	2.82	28.6%
6 g	East Kent Goldings6 g East Kent Goldings Hops	Leaf/Whole	5.93	Boil	4 min	2.15	28.6%
21 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Northdown (Leaf/Whole) 10 g Northdown (Leaf/Whole) Hops	14.39	47.6%
11 g	East Kent Goldings (Leaf/Whole)	13.17	52.4%
21 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 L	4 liters of strike water (tap water) at 76+C	Infusion	--	66 °C	75 min
6 L	80C tap water (adj. pH5.9) 3 times until total volume of collected wort 8.3 liters	Sparge	--	66 °C	5 min
Starting Mash Thickness: 2.6 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.80 g	Calcium Chloride (78%)	Water Agt	Mash	--
1 g	Gypsum	Water Agt	Mash	--
0.02 g	Protafloc	Fining	Boil	7 min.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 26 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar(dextrose monohydrate)

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	5	5	60	100	84
Mixed 1.0 g of CaSO4(-2H2O) and 0.8 g of CaCl2(~78%) with grain in the mash tun so concentrations during mash are higher than target profile, which corresponds to post-boil volume. City of Helsinki tap water. pH 5.4 was measured with pH probe 20 mins into the mash.
Mash Chemistry and Brewing Water Calculator

Notes

Starter protocol: 1084 grown from a single colony on wort agar. Max. 10x increase in volume per step. The eventual starter volume was ~500 ml, no stir plate. Sterilized wort (OG 1.040).

Hops: Whole leaf hops (2017) in hop socks with plenty of free space. Hops are removed after the indicated boil time has elapsed.

Wort was cooled in a cold water bath, using immersion chiller (the water runs through the chiller and then enters the waterbath so the bath is constantly being chilled, too).

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2019-04-08 18:17 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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