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Chinu's Ruby Red Ale

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)

Created: Sunday January 5th 2020

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

21.5

SRM (morey):

13.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Belgian - Pilsner2 kg Pilsner	37	1.6	38.8%
1 kg	American - Munich - Light 10L1 kg Munich - Light 10L	33	10	19.4%
1.50 kg	American - Vienna1.5 kg Vienna	35	4	29.1%
0.20 kg	Belgian - Caramel Pils0.2 kg Caramel Pils	34	8	3.9%
0.10 kg	German - CaraRed0.1 kg CaraRed	34	20	1.9%
0.25 kg	Belgian - Special B0.25 kg Special B	34	115	4.9%
0.10 kg	Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition)	38	60	1.9%
5.15 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Leaf/Whole	5	Boil	60 min	17.88	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Leaf/Whole	5	Boil	5 min	3.56	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	East Kent Goldings (Leaf/Whole)		21.44	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Strike	73 °C	65 °C	60 min
20 L	Batch Sparge	70 °C	69 °C	--
Starting Mash Thickness: 2.8 L/kg Starting Grain Temp: 25 °C

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Chalk	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5.40 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
5 g	Tartaric acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 93 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 138.8 g Temp: 20 °C CO₂ Level: 2.44 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Adding Tartaric acid to the water first and then adding chalk solves the solubility issues. Also I personally use deionised water for all my batches, which makes my job easier since the water naturally absorbs CO2(Creating carbonic acid) when exposed to air and drops PH to about 6 when water is hot.
Mash Chemistry and Brewing Water Calculator

Notes

My regular LODO Schedule: 3.3g of Potassium MB mixed into 100g of preboiled and cooled water and added to the fermenter before kegging to minimize the chance of oxidation.
Brewed at 16c for first 6 days than raised temp to 19c for the next 2 days until fermentation was finished.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-01-19 15:19 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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