PL | EN
#2.1 Minium - Irish Red Ale -...
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14.3Gravity BLG
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19IBU
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5.9 %ABV
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11.6SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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38 liter(s)Expected quantity of finished beer
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90 minBoil time
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10 %/hEvaporation rate
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50.3 liter(s)Boil size
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10 %Boil loss
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12.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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31.2 liter(s)Mash size
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41.6 liter(s)Total mash volume
Steps
Temp | Time |
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67 C | 60 min |
76 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
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
Bitterness ratio 0.33 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Kent Goldings | 55 g | 60 min | 5.5 % |
Boil | East Kent Goldings | 11 g | 60 min | 5.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM13 Irlandzkie Ciemności | Ale | Liquid | 2000 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
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Fining | Whirfloc | 2.5 g | Boil | 15 min |
Notes
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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.\
/* Jest więcej chmielu niż poprzednio, ze względu na rozcieńczanie
/* Tym razem większe wysycenie - czyli 2,5 CO2
May 20, 2022, 11:02 AM