Red Scare Brew Session

Brew Session Info

5/10/2013
(Include any important notes from brew day until tasting)

120 minute mash of 3.5 gallons at 148 degrees F. Batch sparge 1.8 gallons at 170 degrees F. 1.5 teaspoons of gypsum added to beginning of mash to lower pH. Fermented with White Laps London Ale Yeast WLP013. 1/2 teaspoon of gelatin added to secondary for clarity. Still conditioning. More to come...

Water Infusion

Brew Session Specific

7.1 lb kg
76 °FC
148 °FC
1.67 qt/lbl/kg
50 min.
3 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

5.66 gals liters
3.53 gals liters
3.21 gals liters
155.96 °FC
155.96 °FC
2.15 gals liters
2.45 gals liters
4.53 gals liters

Mash / Boil

Mash

PH
148 °FC
148 °FC
minutes

Boil

1.059 (estimated)
4.53 gallons liters 4.53 (gallonsliters estimated)
50 minutes minutes (50 minutes estimated)
3 gals liters

Gravity Estimates

Based on boiling 4.53 gallonsliters at 1.059 for 50 minutes, this will decrease your wort by 0.83 gallonsliters, bringing your after boil OG to 1.070.

You wanted an OG of 1.072. It looks like it will be under.

Fermentation

3 gallons liters 2.70 (gallonsliters estimated)
1.072 (1.072 predicted)
1.010 (1.010 predicted)

Conditioning

5/22/2013
10
oz g

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Red Scare
Irish Red Ale
  • 2.70 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 50  min Boil Time
  • 1.072 OG
  • 1.010 FG
  • 32.0 IBU (brewgr) Bitterness
  • 0.45 BG:GU
  • 12.9° SRM Color
  • 77% Efficiency
  • 8.0% ABV Alcohol
  • 241 per 12oz Calories
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