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Red Irish Spring

Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:

5.00 (1 Review)

Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Saturday January 11th 2020

Original Gravity:

1.053

Final Gravity:

1.011

ABV (standard):

5.4%

IBU (tinseth):

32.5

SRM (morey):

17.5

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.20 lb	United Kingdom - Maris Otter Pale13.2 lb Maris Otter Pale	38	3.75	70.7%
4.40 lb	German - Vienna4.4 lb Vienna	37	4	23.6%
10 oz	American - Roasted Barley10 oz Roasted Barley	33	300	3.3%
5.30 oz	United Kingdom - Extra Dark Crystal 120L5.3 oz Extra Dark Crystal 120L	33	120	1.8%
2 oz	American - Midnight Wheat Malt2 oz Midnight Wheat Malt	33	550	0.7%
298.90 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops	Pellet	15	Boil	60 min	22.54	27.3%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	9.94	72.7%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Magnum (Pellet)	22.54	27.3%
2 oz	East Kent Goldings (Pellet)	9.94	72.7%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.5 gal		Infusion	--	152 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
3.03 ml	Lactic acid	Water Agt	Mash	1 hr.

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) 174 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
101.2	0	15.4	87.9	136.2	88.4
Will do an overnight mash so will leave roasted barley til the morning. Thus I’d need more acid than 3ml for proper mash pH but given the length of the mash, I’m going to leave it alone
Mash Chemistry and Brewing Water Calculator

Notes

Bought several ingredients in kg so off grain decimals are lb-equivalent. Recipe calls for 12oz black roasted barley (500L) but LHBS only had 300L, thus the 2oz midnight wheat.

Last Updated and Sharing

259

Views

Brews

Public: Yup, Shared
Last Updated: 2020-03-23 07:40 UTC
Snapshot Created: 2020-01-11 01:43 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

Discussion about this recipe:

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itinerantbrewer • 03/23/2020 at 07:48am

5 of 5

Split batch with WLP007 (Dry english) and WLP004 (Irish Ale). Overnight mash went from 158f to 145 +12 hrs. fermentation temp of 67 with a d-rest after a week up to 70 for a few days.

itinerantbrewer • 03/23/2020 at 10:52am
Tasting notes:
007: low malty aroma, no hops, slight roast. Flavor is low biscuit and malt, very low roast. Balancing bittterness but no discernible hop flavor. Finnish has some malty sweetness and a bit of dryness from the roast
004: low malty aroma but a bit more than 007. No hops. Almost no roast. Flavor is same with a bit brighter fruitiness though still low. Same balance and hop presence. Finish is very similar.

Both beers started with a bit too much malt flavor and especially too much roast but after two months they really mellowed out. Color is a bit on the brown side vs red but there are some ruby highlights.

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Red Irish Spring

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