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#2 Minium - Irish Red Ale

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Batch size

  • 38 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 50.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 31.2 liter(s)
    Mash size
  • 41.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 5 min
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Fermentables

14.3 BLG
5.9% ABV
11.6 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 9.4 kg 89.3% 83 % 6
Grain Caramel/Crystal Malt - 40L 0.355 kg 3.4% 74 % 79
Grain Caramel/Crystal Malt - 120L 0.355 kg 3.4% 72 % 236
Dry Extract WES ekstrakt słodowy jasny 0.12 kg 1.1% 100 % 30
Grain Fawcett - Dark Crystal 0.3 kg 2.8% 71 % 300
Sum 10.53 kg

Hops

18 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Kent Goldings 50 g 60 min 5.5 %
Boil East Kent Goldings 10 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 2000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirfloc 2.5 g Boil 15 min

Notes

  • Na podstawie https://byo.com/article/irish-red-ale-style-profile/

    Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).

    The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes.

    Wody dolać do 13.2 BLG.

    /* Następnym razem większe wysycenie
    Oct 31, 2020, 3:51 PM

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