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IRISH RED ALE

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

11.9 BLG
4.8% ABV
11.4 SRM
Type Name Amount Yield EBC
Grain Słód pale ale zero Viking Malt (Strzegom) 4 kg 83.3% --- % 5
Grain Płatki owsiane 0.4 kg 8.3% --- % 4
Grain Słód bursztynowy Caraamber® Weyermann® 0.2 kg 4.2% --- % 70
Grain Słód zakwaszający Weyermann® 0.1 kg 2.1% --- % 5
Grain Jęczmień prażony Viking Malt (Strzegom) 0.1 kg 2.1% 1 % 1000
Sum 4.8 kg

Hops

23 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
First Wort East Kent Goldings 30 g 60 min 6.3 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 40 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • jęczmień palony 0,1 kg na mash out;
    schłodzenie brzeczki do temp. 16-17°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 17-18°C, dojrzewanie w temp. 19-20°C;
    rozlew - poziom nasycenia 1,8-1,9 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 10; SO4 50-100; Cl 100-150; Alk. całk. 50-100; RA 0-50
    Feb 4, 2019, 11:44 PM

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