davebl
Well-Known Member
What do you guys think??
This is my first recipe formulation
Irish Red Ale
Selected Style and BJCP Guidelines
9D-Scottish And Irish Ale-Irish Red Ale
Minimum OG: 1.044 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 17 IBU Maximum IBU: 28 IBU
Minimum Color: 9.0 SRM Maximum Color: 18.0 SRM
Recipe Overview
Wort Volume Before Boil: 7.50 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.25 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.25 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.034 SG Expected OG: 1.047 SG
Expected FG: 1.012 SG Apparent Attenuation: 72.9 %
Expected ABV: 4.6 % Expected ABW: 3.6 %
Expected IBU (using Tinseth): 20.3 IBU Expected Color (using Daniels): 14.7 SRM
BU:GU ratio: 0.43 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 8.00 lb 85.0 % 4.4 In Mash/Steeped
UK Medium Crystal 0.75 lb 8.0 % 8.2 In Mash/Steeped
US Carapils Malt 0.50 lb 5.3 % 0.1 In Mash/Steeped
UK Roasted Barley 0.16 lb 1.7 % 18.6 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 0.50 oz 11.5 Loose Pellet Hops 60 Min From End
UK Golding 5.5 % 0.50 oz 6.9 Loose Pellet Hops 20 Min From End
US Glacier 5.0 % 0.25 oz 1.9 Loose Pellet Hops 10 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 1084-Irish Ale
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 23 Total Magnesium (ppm): 2
Total Sodium (ppm): 7 Total Sulfate (ppm): 9
Total Chloride(ppm): 7 Total Bicarbonate (ppm): 52
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out
Step Type Temperature Duration
Rest at 154 degF 60
Raise to and Mash out at 171 degF 10
Recipe Notes
This is my first recipe formulation
Irish Red Ale
Selected Style and BJCP Guidelines
9D-Scottish And Irish Ale-Irish Red Ale
Minimum OG: 1.044 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 17 IBU Maximum IBU: 28 IBU
Minimum Color: 9.0 SRM Maximum Color: 18.0 SRM
Recipe Overview
Wort Volume Before Boil: 7.50 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.25 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.25 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.034 SG Expected OG: 1.047 SG
Expected FG: 1.012 SG Apparent Attenuation: 72.9 %
Expected ABV: 4.6 % Expected ABW: 3.6 %
Expected IBU (using Tinseth): 20.3 IBU Expected Color (using Daniels): 14.7 SRM
BU:GU ratio: 0.43 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 8.00 lb 85.0 % 4.4 In Mash/Steeped
UK Medium Crystal 0.75 lb 8.0 % 8.2 In Mash/Steeped
US Carapils Malt 0.50 lb 5.3 % 0.1 In Mash/Steeped
UK Roasted Barley 0.16 lb 1.7 % 18.6 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 0.50 oz 11.5 Loose Pellet Hops 60 Min From End
UK Golding 5.5 % 0.50 oz 6.9 Loose Pellet Hops 20 Min From End
US Glacier 5.0 % 0.25 oz 1.9 Loose Pellet Hops 10 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 1084-Irish Ale
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 23 Total Magnesium (ppm): 2
Total Sodium (ppm): 7 Total Sulfate (ppm): 9
Total Chloride(ppm): 7 Total Bicarbonate (ppm): 52
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out
Step Type Temperature Duration
Rest at 154 degF 60
Raise to and Mash out at 171 degF 10
Recipe Notes