Autumn In Ireland

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Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 7 liters (ending kettle volume)
Pre Boil Size: 8.3 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: ESBrewer
Calories: 141 calories (Per 355mL)
Carbs: 15 g (Per 355mL)

Created Monday November 5th 2018

Original Gravity:

1.043

Final Gravity:

1.011

ABV (standard):

4.21%

IBU (tinseth):

27.56

SRM (morey):

11.81

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
61 g	German - Wheat Malt61 g Wheat Malt	37	2	5%
16 g	United Kingdom - Roasted Barley16 g Roasted Barley	29	550	1.3%
1100 g	Thomas Fawcett - Golden Promise1100 g Golden Promise	38	3	89.7%
49 g	Simpsons Red Rye Crystal49 g Simpsons Red Rye Crystal	32	100	4%
1.23 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 g	Northdown4 g Northdown Hops	Leaf/Whole	7.78	Boil	60 min	11.57	19%
5 g	East Kent Goldings5 g East Kent Goldings Hops	Leaf/Whole	5.93	Boil	60 min	11.02	23.8%
6 g	Northdown6 g Northdown Hops	Leaf/Whole	7.78	Boil	4 min	2.82	28.6%
6 g	East Kent Goldings6 g East Kent Goldings Hops	Leaf/Whole	5.93	Boil	4 min	2.15	28.6%

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Northdown10 g Northdown Hops	11.57	47.6%
11 g	East Kent Goldings11 g East Kent Goldings Hops	11.02	52.4%
21 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
6 L	4 liters of strike water (tap water) at 76+C	Infusion	66 °C	75 min
6 L	80C tap water (adj. pH5.9) 3 times until total volume of collected wort 8.3 liters	Sparge	66 °C	5 min
Starting Mash Thickness: 2.6 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.8 g	Calcium Chloride (78%)	Water Agt	Mash	0 min.
1 g	Gypsum	Water Agt	Mash	0 min.
0.02 g	Protafloc	Fining	Boil	7 min.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each
Attenuation (custom):	72%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 26 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar(dextrose monohydrate)

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	5	5	60	100	84
Mixed 1.0 g of CaSO4(-2H2O) and 0.8 g of CaCl2(~78%) with grain in the mash tun so concentrations during mash are higher than target profile, which corresponds to post-boil volume. City of Helsinki tap water. pH 5.4 was measured with pH probe 20 mins into the mash.
Mash Chemistry and Brewing Water Calculator

Notes

Starter protocol: 1084 grown from a single colony on wort agar. Max. 10x increase in volume per step. The eventual starter volume was ~500 ml, no stir plate. Sterilized wort (OG 1.040).

Hops: Whole leaf hops (2017) in hop socks with plenty of free space. Hops are removed after the indicated boil time has elapsed.

Wort was cooled in a cold water bath, using immersion chiller (the water runs through the chiller and then enters the waterbath so the bath is constantly being chilled, too).

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