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R017/2020 PEPPER BLOSSOM RED ALE

Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 20.01 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: SE AULD HWAEL
No Chill: 40 minute extended hop boil time
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)

Created: Thursday May 14th 2020

R002/2020 IRISH RED ALE SLIGO

by SE AULD HWAEL

OG: 1.046 FG: 1.011 ABV: 4.5% IBU: 23

Irish Red Ale

by Mecheleir

OG: 1.046 FG: 1.010 ABV: 4.7% IBU: 26

Ruby Red Ale

OG: 1.042 FG: 1.011 ABV: 4.1% IBU: 25

Original Gravity:

1.046

Final Gravity:

1.011

ABV (standard):

4.6%

IBU (tinseth):

26.2

SRM (morey):

14.0

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 kg	United Kingdom - Maris Otter Pale2.25 kg Maris Otter Pale	38	3.75	53.6%
1.25 kg	German - Vienna1.25 kg Vienna	37	4	29.8%
425 g	German - Melanoidin425 g Melanoidin	37	25	10.1%
200 g	Briess - Brewers Oat Flakes200 g Brewers Oat Flakes	32.2	2.5	4.8%
75 g	Gladfield - Roast Barley75 g Roast Barley	32.7	507	1.8%
4,200 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	East Kent Goldings5 g East Kent Goldings Hops	Pellet	5	Boil	50 min	3.88	12.5%
25 g	Willamette25 g Willamette Hops	Pellet	4.5	Boil	20 min	16.31	62.5%
10 g	Tettnanger10 g Tettnanger Hops	Pellet	4.5	Boil	5 min	5.99	25%
40 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
5 g	East Kent Goldings (Pellet) 5 g East Kent Goldings (Pellet) Hops	3.88	12.5%
25 g	Willamette (Pellet) 25 g Willamette (Pellet) Hops	16.31	62.5%
10 g	Tettnanger (Pellet) 10 g Tettnanger (Pellet) Hops	5.99	25%
40 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Infusion	75 °C	67 °C	--
14 L	Fly Sparge	85 °C	67 °C	--
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Irish Moss	Fining	Boil	15 min.
2 ml	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
5 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	11 Grams	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 80 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 85.4 g Temp: 18 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

MASHED PEPPER IN GIN PRIMING

Last Updated and Sharing

837

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Brews

Public: Yup, Shared
Last Updated: 2021-01-03 19:44 UTC

System Default

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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