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Bricks and Stones 1.1

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Saturday April 11th 2020

Buckeye Irish Red Ale

by Athome

OG: 1.046 FG: 1.012 ABV: 4.5% IBU: 28

The Clancy

by Bcparfitt

OG: 1.056 FG: 1.014 ABV: 5.5% IBU: 29

Irish Red Ale

by bhive01

OG: 1.046 FG: 1.009 ABV: 4.9% IBU: 24

Original Gravity:

1.049

Final Gravity:

1.012

ABV (alternate):

4.9%

IBU (tinseth):

28.9

SRM (morey):

11.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	Crisp Malting - Finest Maris Otter8.5 lb Finest Maris Otter	38	3	81.4%
16.70 oz	Belgian - CaraVienne16.7 oz CaraVienne	34	20	10%
8.40 oz	Crisp Malting - Crystal Extra Dark - 120L8.4 oz Crystal Extra Dark - 120L	35	120	5%
4.20 oz	Flaked Barley4.2 oz Flaked Barley	32	2.2	2.5%
1.70 oz	Briess - Cherry Wood Smoked Malt1.7 oz Cherry Wood Smoked Malt	37	5	1%
167 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	BSG - German Northern Brewer1 oz BSG - German Northern Brewer Hops	Pellet	5.4	Boil	60 min	17.99	58.8%
0.70 oz	Northern Brewer - Williamette	Pellet	6.1	Boil	30 min	10.93	41.2%
1.70 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	BSG - German Northern Brewer (Pellet)	17.99	58.8%
0.70 oz	Northern Brewer - Williamette (Pellet)	10.93	41.2%
1.70 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Strike	149 °F	140 °F	60 min
5.1 gal	Fly Sparge	190 °F	175 °F	--
Starting Mash Thickness: 1.7 qt/lb Starting Grain Temp: 66 °F

Other Ingredients

Amount	Name	Type	Use	Time
11.20 g	Gypsum	Water Agt	Mash	1 hr.
1 ml	Lactic acid	Water Agt	Mash	1 hr.
8.55 g	Table Salt	Water Agt	Mash	1 hr.
0.15 ml	Lactic acid	Water Agt	Sparge	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.25 g	Slaked Lime	Water Agt	Mash	1 hr.
0.40 g	Citric acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 552 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.2 psi Temp: 34 °F CO₂ Level: 2.6 Volumes

Target Water Profile

2019 Lancaster, MA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100.4	24.1	102.6	175.7	200	4.8
Mash pH was 5.0 after .25ml lactic addition and 5 min rest. Mash pH was 5.0 after 75 min. Pitched yeast @ 62F put into 59F basement 12 hrs in beer was 59F and krausening 24 hrs in it was 64F
Mash Chemistry and Brewing Water Calculator

Notes

Sparge was fast(~30min) and hot (200F Start dropped to 180 - 175 seen in the grainbed 75% of the way through sparge.

Last Updated and Sharing

686

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Brews

Public: Yup, Shared
Last Updated: 2020-04-11 22:39 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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