Recipe: Rory
Style: 9D. Irish Red Ale
Description:
An Irish Red Ale with a newage twist. A great red ale, one of my house beers
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 4.99% |
| Estimated Original Gravity[SG]: | 1.051 |
Estimated Final Gravity[SG]: | 1.014 |
| Estimated Attenuation: | 73.00% |
Estimated Mash Efficiency: | 83.00% |
| Bitterness [IBU]: 28.48 |
Colour [SRM(EBC)]: 19.82 (39.04) |
| Balance: 1.113 |
BU:GU ratio: 0.558 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Saccharification |
infusion |
67.00 (152.60) |
75 |
| Mash Out |
direct |
76.50 (169.70) |
10 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.047 |
92.54% |
4350.00 (9.59) |
91.97% |
| Barley Roasted Malt (Bairds) |
1.001 |
1.05% |
70.00 (0.15) |
1.48% |
| Caraaroma Malt (Weyermann) |
1.002 |
2.98% |
140.00 (0.31) |
2.96% |
| Caramel/Crystal Malt - 60L |
1.001 |
2.82% |
140.00 (0.31) |
2.96% |
| Chocolate Malt (UK) |
1.000 |
0.60% |
30.00 (0.07) |
0.63% |
Hops
Hop Utilisation Method: Rager
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| East Kent Goldings |
5.00% |
23.33 |
81.92% |
35.00 (1.23) |
60.00 |
| Amarillo |
8.20% |
3.44 |
12.08% |
4.00 (0.14) |
40.00 |
| Styrian Goldings |
4.80% |
1.71 |
6.00% |
10.00 (0.35) |
15.00 |
| Styrian Goldings |
4.80% |
0.00 |
0.00% |
10.00 (0.35) |
0.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Irish Ale - Wyeast 1084 |
medium |
73.00% |
16.00 (60.80) |
23.00 (73.40) |
10% ABV |
Miscellaneous
| Name |
Type |
Use |
Amount |
Description |
Time [Minutes] |
| Calcium Sulphate (Gypsum) |
wateragent |
mash |
10.00 (2.64)
[ltr (gal)] |
Water Treatment |
60.0 |
| Calcium Sulphate (Gypsum) |
wateragent |
boil |
10.00 (2.64)
[ltr (gal)] |
Water treatment |
60.0 |
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