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Irish Red

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

11 BLG
4.4% ABV
9.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2.7 kg 66.7% 85 % 7
Grain Monachijski I 0.8 kg 19.8% 80 % 16
Grain Weyermann - Carared 0.5 kg 12.3% 75 % 45
Grain Jęczmień palony 0.05 kg 1.2% 55 % 985
Sum 4.05 kg

Hops

38 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Boil Challenger 30 g 55 min 7 %
Boil Fuggles 30 g 30 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Water Agent Bistrol 2 g Boil 2 min

Notes

  • Zacieranie infuzyjne:
    13 l wody podgrzać do 69 C wrzucić słody. Trzymać w 67 C przez 60 min.
    Dolać 3l ciepłej wody, podgrzać do 72 C do negatywnej próby jodowej. Dodać palony jęczmień.
    Dodać 3l ciepłej wody, podgrzać do 76 C, filtrować.
    Ferm. burzliwa 5-7 dni w temp 18-22 C
    Ferm. cicha 10-14 dni w temp 18-22 C
    Feb 10, 2019, 12:45 PM

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