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Recipe Information edit

Details

Name: The Old Irish (2009-10-05 version) Brewer: GeneralBock Brew Date:
  IBU Formula: Rager Units: metric Private: Yes

Boil

Boil Volume: 22.712470704 l Boil Length: 60 min. Target Volume: 20.819764812 l

Style

Name: Irish Red Ale Category: Scottish and Irish Ales - 9D Type: Ale

Notes

null

Fermentables add

Variety Amount Color Potential SG Grist%  
British Two-row Pale3 kg 628.74 g2 °L1.0371.04080%
American Crystal 60L680.388555 g60 °L1.0341.00715%
Toasted Malt226.796185 g27 °L1.0331.0025%
Total 4 kg 535.92 g
12 SRM
  1.050    

Hops add

Hops Amount AA% Use Time Type IBU  
East Kent Goldings35.4369039062 g5.3Boil60 min.Pellet27
East Kent Goldings14.1747615625 g5.3Boil10 min.Pellet5
Total 49.61 g         32  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Nottingham Ale Dry Yeast76Medium20 °C24 °C

Miscs Add

Misc Type Amount Use Time  
Irish Mossfining7.08738078125 gboil15 min.

Mash Information edit

Details

Name: The Old Irish (2009-10-05 version) Brewer: GeneralBock Brew Date:
  Boil Volume: 22.712470704 l Units: metric Thermal Loss: 3°C
  Mash Efficiency: 75% Mash Method: single infusion Sparge Method: fly
  Grain Temp: 72 °C Initial Grist Ratio: 1.50 l/kg Absorption Rate: 0.15 l/kg

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.68.3 °C6.80 l70.3 °C1.50
Total   1 hour   6.80 l (runoff: 6.12 l)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge76.7 °C16.59 l
Total   16.59 l  

Type

all-grain

OG

1.050
style
1.044 - 1.060

FG

1.012
style
1.010 - 1.014

Color

12 SRM
style
9 - 18

IBU

32
style
17 - 28

ABV

5.0%
style
4 - 6

Cal.

165
per 12oz.