Oraska · irish red

141 calories 14 carbs
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 70 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 141 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Sunday December 15th 2019
1.043
1.010
4.4%
19.11
25.32
5.6
 
Fermentables
Amount Fermentable PPG °L Bill %
3000 g Crisp - Finest Maris Otter3000 g Finest Maris Otter 38 3 72%
500 g Briess - Rye Raw500 g Rye Raw 35.3 3 12%
300 g United Kingdom - Lager300 g Lager 38 1.4 7.2%
125 g Belgian - Biscuit125 g Biscuit 35 23 3%
100 g United Kingdom - Munich100 g Munich 37 6 2.4%
100 g United Kingdom - Pale Chocolate100 g Pale Chocolate 33 207 2.4%
40 g Belgian - Roasted Barley40 g Roasted Barley - (late addition) 30 575 1%
4.17 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Cobb's Golding25 g Cobb's Golding Hops Leaf/Whole 3.9 First Wort   12.51 26.3%
25 g Cobb's Golding25 g Cobb's Golding Hops Leaf/Whole 3.9 Boil 15 min 6.61 26.3%
45 g Cobb's Golding45 g Cobb's Golding Hops Leaf/Whole 3.9 Whirlpool at 70 °C 15 min 47.4%
 
Mash Guidelines
Amount Description Type Temp Time
12 L Infusion 65 °C 70 min
10 L Sparge 78 °C 10 min
8 L Batch Sparge 100 °C --
16.7 L Strike 67 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
2 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 169 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 127.1 g       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Zekalea gordin, lehenago tostatu eta gero papila.
500gr. zekale eta 100gr. pale ale, hamabost minutuz gelatinizazio tenperaturan eta hogei minutuz irakiten. Gero mazerazio uretara erantsi dugu eta zirkulazioa butxatu egin du ia. Hurren, maltak jada mazeratzen eta hau gainera, malten azalek filtro gisa funtziona dezaten.

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Cobb's Golding oso-oso suabea da, bai arometan eta bai mikaztasunean. Datu zehatzik jakin gabe, Ibu-ak minimoan apuntatu ditugu.

Elaborazio osteko egunean, dastatu eta oso mikaztasun gutti zeukanez, hamar gramo gehiago irakin ditugu ur+mostotan ordu betez, loterako pare bat ibu gehiago izango direnak isomerizatzeko.

Aromak: lore, infusio-belar, manzanilla...
*elaborazio mostoa: eztia, mila-lore eztiaren usain izugarria.

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Primiña egiterakoan torrefaktu apur bat gehituko diogu ziurrenik, arometan sikutasun sentsazio handiagoa emateko, dastatzen dugunaren arabera. Kontuz kolorea lar iluntzearekin, polit dator-eta: marroi-gorriska.

Roasted Rye gehitu diogu, egositako lupulu mikatzetatik ateratako urarekin batera, cold brew eginez: 40gr. zekale torrefaktu eta sei garau kafe. Dena eho, zabal, zati handitan. Litro erdi ur gehitu diogu aurretik 17 litro zerbeza geneukan tokian.


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6,4gr litroko dekstrosa.
2,4 - 2,5 CO2 bolumen lortzeko.

Klarstein fermentadorean, hutsunea neurtuta atera dugu ondorioa zenbat litro zerbeza geneukan: 18zm huts, 41etik, berdin 17 litro inguru.

41zm - 30 litro baldin bada.
23zm (41-18) - 16,8 litro zehatzago.

(erdia 20,5zm = 15 litro)

  • zentimetro bakoitzeko, 0'73 litro.
View Count: 29
Brew Count: 0
Last Updated: 2020-01-27 15:47 UTC

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