Irish Red Ale 46L

All Grain Recipe

Submitted By: pholzer7 (Shared)
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Brewer: Phil
Batch Size: 11.62 galStyle: Irish Red Ale (15A)
Boil Size: 14.27 galStyle Guide: BJCP 2015
Color: 11.0 SRMEquipment: Phil's Brewzilla 65l All Grain
Bitterness: 25.2 IBUsBoil Time: 90 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 4.25 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
11 lbs 2.94 oz Vienna Malt (3.5 SRM) Grain 2
1 lbs 0.27 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
4.94 oz Melanoiden Malt (20.0 SRM) Grain 4
3.70 oz Roasted Barley (300.0 SRM) Grain 5
2.47 oz Carafa II (412.0 SRM) Grain 6
3.12 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 7
2.00 items Whirlfloc Tablet (Boil 15 min) Misc 8
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9
1.50 tsp Yeast Nutrient (Primary 3 days) Misc 10

Notes

Refer below for David Heath details for this recipe (which it based on). Mash volume = grain kg x 3 = 10.96 x 3 = 32.88L (round up to 33L) Sparge volume = target fermenter + grain kg - 34 losses + grain kg x 0.8 = 46 + 10.96 - 34 + 10.96 x 0.8 = 31.73L (round up to 32L) Recommend increase Mash volume by 1L and decrease Sparge volume by 1L, which results in: Mash volume = 34L at 67 degC Sparge volume = 31L at 76 degC Interestingly, BeerSmith recommends Mash volume = 25.58L and Sparge volume = 41.09L 11:40am - Strike water at 67 degC, commenced adding grain 11:50am - commence Mash time (note 500W and 2000W heater elements required to maintain Mash at 67 degC) 12:05pm - stirred 12:20pm - stirred 12:35pm - stirred 12:50pm - iodine test (brown result) - Mash complete, set target temperature to 76 degC (Mash out temperature) 12:58pm - Mash out temperature 76 degC achieved (Note - leave pump running during Mash out) 13:09pm - Mash out 10 minutes complete - raised grain tun. 13:20pm - Mash out volume = 25L 13:21pm - start sparge 13:58pm - complete sparge 31L - end sparge volume = 54L 14:12pm - increased temperature to HH - volume increased to 55L at 88 degC 14:42pm - boil started, added 90gms hops 15:32pm - added to Whirlfloc tablets 15:37pm - added 1.5 teaspoons yeast nutrient 15:42pm - end boil, 48L into fermenter, OG = 1050 16:24pm - added 2 packets yeast Other notes: Digiboil start volume = 32.5L + 4L = 36.5L Sparge volume = 31L Digiboil end volume = 36.5 - 31 = 5.5L Strike water = 34L Mash out volume = 25L Loss = 34 - 25 = 9L Boil start volume = 55L at 100 degC Boil end volume = 52L Loss = 55 - 52 = 3L From David Heat YouTube video LUCK OF THE IRISH RED ALE RECIPE https://www.youtube.com/watch?v=hEDzgsYdmFk Type: All Grain Batch Size: 12.00 l - 3.17 US GALLONS Boil Time: 60 min Equipment: The Grainfather ,small batch pipework Efficiency: 74.00 % Est Mash Efficiency: 89.4 % Est Original Gravity: 1.054 SG Est Final Gravity: 1.014 SG Estimated Alcohol by Vol: 5.3 % Bitterness: 21.9 IBUs Est Color: 27.5 EBC Mash steps:- Mash in @ 67 DEG C / 152.6 DEG F - 60min Mash out @ 76 DEG C / 168.8 DEG F 10min RECIPE 1.33 kg / 2.93 lbs Pale Ale Malt (Muntons) (6.3 EBC) 46.5 % 1.32 kg / 2.91 lbs Vienna (8.0 EBC) 46.2 % 0.12 kg / 0.26 lbs Crystal 300 (330.0 EBC) 4.2 % 0.04 kg / 0.08 lbs MELANOIDIN MALT (80.0 EBC) 1.4 % 0.03 kg / 0.06 lbs ROASTED BARLEY (1200.9 EBC) 1.0 % 0.02 kg / 0.04 lbs Carafa Special II (Weyermann) (817.5 EBC) 0.6 % 23.00 g / 0.81 oz EAST KENT GOLDINGS (5.5% AA) Boil 60.0 min 21.9 IBUs 1.0 pkg Irish Ale (Wyeast Labs #1084) on stir plate

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