This document provides details on brewing an Irish Red ale, including calculations, ingredients, equipment, and procedures. The brewer, Michael Kamnikar, used Pale Ale malt, Dark Crystal malt, and Roasted Barley to create the grain bill. Salts were added to the mash and sparge water to mimic Dublin water chemistry. Target and Cascade hops were added for bitterness and aroma. The mash and boil were conducted according to plan, with runoff ending at 4:18 PM and a 60 minute boil starting at 4:32 PM. After cooling and oxygenating the wort, it was transferred to the fermenter to complete the brewing process.

1. Name (brewer): Michael Kamnikar
Name of Brew: Red
Style of Brew: Irish Red
Brew Date: 2/20/15
Canning Date: 3/13/15
Original Gravity: 13.7 plato
Final Gravity: 3.3 plato

2. Calculations:
Calculation #1 - IBUs
IBU = (W(grams) x AA% x U(%) x 1000) / Vol(liters)
Target = (31.04g x 0.105 AA x 0.2726 Util. x 1000) / 40L
= 22.21 IBUs
Cascade = (21g x 0.082 AA x 0.0988 Util. x 1000) / 40L
= 4.25 IBUs
Calculation #2 ‐ %ABV
Quick Method:
ABV = (OG– FG) x 0.516
= (13.7 – 3.3) x 0.516
= 5.37
BallingFormula:
ABW = (OG – RE) / (2.0665 – (0.010665 x OG))
= (13.7 – 4.57) / (2.0665 – (0.010665 x 13.7))
= 4.75
ABV = ABW / 0.8
= 5.94
Calculation#3– yeastpitchvolume (metric)
PitchVolume (L) = (TargetCount(10^6 mill/ml) x wortvol (L)) /slurry count(10^6 mill/ml)
Yeastpitch rate:1 mill/mLplato
Pitchvolume:846 mL
Calculation #4 – apparentattenuation
ADF = (OG – FG) / OG
= (13.7 - 3.3) / 13.7
= 75.91% attenuation
Material Bill:
Water and Additives
Type Name Amount When Added
Water City of FoCo Tap Water 29.46 L
32.93 L
62.39 L total
Mash
Sparge
Salt Calcium Chloride 9 g Mash
Salt Chalk 9 g Mash
Salt Gypsum 6 g Mash
Grist Bill
Type Name Amount
Grain Breiss Pale Ale Malt 9.63 kg
Grain Fawcett Dark Crystal 85 0.27 kg
Grain Roasted Barley 0.23 kg

3. Hops
Name Type Amount Time Added %AA IBU Contribution
Target Hop Pellets 31.04 g 60 min 10.5% 22.21
Cascade Hop Pellets 21.00 g 10 min 8.2% 4.25
Yeast
Strain Pitch Rate Volume Yeast Pitched
Fat Tire 1 mill/mL plato 846 mL
Equipment:
SABCOBrewingsystem
Chill Wizard
GardenHoses
Tri-clamphoses
Extensioncords
Propane tank
Long lighter
Oxygentankwithtubingandfilter
Metal spoon
Mash thermometer
Hot gloves
Tool bucket
Iodophorspraybottle
Cleanrags
Box of extraclampsand gaskets
Tub for spentgrain
pH meter
Kim-wipes
Refractometer
Deionizedwaterbottle
Hose sprayernozzle
Procedure:
Brew Prep Day, 2/19
Cleaningand Sanitation
In orderto geta productthat is consistentandof goodquality,the equipmentusedduring
brewinghasto be cleanand sanitized.If itwasn’t,there maybe material leftoverfromthe last batch,
microorganismsthatcan ruina beer,andmore problems.
First,the SABCOsystemwaspreparedtobe cleanedandsanitized.The brew kettle isn’tpartof
the cleanin place (CIP) system,soitwas takenoff and cleanedoutof place (COP).The brew kettle
neededtobe rinsedatfirstto get outanythinglyingaroundinit.Then,pronto (a detergent/cleaner)
was added(acap full foreverytwogallons) inorder toclean.It was leftinfor aboutfive tofifteen
minutes,andswirledaround.After,the prontowas discarded(inthe toilets).The brew kettlewasrinsed
out againand theniodophorwas addedtosanitize (25ppm). The iodophorwas swirledaroundaswell,
thendiscardedof.The kettle shouldn’tbe rinsedoutagainsince iodophor isanon-rinse sanitizer. The
fermenterisalsoaCOP,and it wascleanedlike the brew kettle. OtherCOPssuchastri-clamps,gaskets,
spoons,andothermaterialsusedduringbrewingwere also rinsed,setinapronto solution,rinsed,and

4. put intoan iodophorsolution. Again,the materialsweren’t rinsedsince iodophorisarinse-free
sanitizer.
Next, the SABCOCIPsystemwas cleaned. All of the valvesonthe systemwere closedandtwo
hoseswere connected.One hose was connectedtothe mashtun to the chill wizard,andthe second
hose fromthe chill wizardwort-inlettoa slopbucketwhere extrawortandcleaningsolutions were
collectedanddisposedof. Anotherbucketwas placedunderthe SABCO pump,wheremore draining
occurred.Afterthe connectionswere made,waterandprontowere addedtothe hotliquortank(HLT).
In orderto cleanthe HLT and chill wizard,valves3,5, and 6 were openedandthe SABCO pump
turnedon.This ran until there wasn’tdebriscomingoutintothe buckets.The oxygenvalve onthe chill
wizardwasopeneda fewtimestobe cleanedduringthisprocess.The pumpwasshutoff afteronly
cleaningsolutionranthroughthe hosesandvalves3 and 5 were closed.The openendedhosewasthen
connectedtothe mash tunin orderto cleanit.
Valves3and 5, andthe pumpwere turnedonagain. While the solutionclearedoutof the HLT,
waterwas usedtorinse it out,and once completelyclean,valve3was closed.Valve 4andthe pump
drainwere opened.Afterthe pumpdrainran the pipesclean,itwasclosed.The prontowascirculated
throughthe mash tun andchill wizardfor15 minutes.Valve 2wasthenopenedtoemptyoutthe
cleaningsolution.
Afterthe cleaningsolutionwasout,a rinsingcycle wasinitiatedinthe same fashion.Then
iodophorwasaddedtosanitize the system.Afterwhich,all the valveswereopenedandthe systemwas
allowedtodry. The systemwasthenput back togethersoit was readyto start a new brew!
Ingredientswere prepared.
Malt is made bygerminatingbarley. Thisprocessallowsforenzymestobreakupthe starchy endosperm
intosugars thatcan be usedlateron byyeastto form alcohol.We usedthree differentmalts,listed
below.
BreissPale Ale Malt (9.63 kg):From Briess,thisarich 2-rowedmaltthat giveshintsof biscuit
and nutlike flavors.Itcontributestoagoldencolor.
Fawcett Dark Crystal 85 (0.27 kg):From ThomasFawcettand SonsGrain, thisisa roastytasting
maltthat givesoff a strongred hue.
Roasted Barley (0.23 kg):Thismalt isfromBriessas well,andcontributestofoamcolor.Itgives
off intense bitteranddrynotes.
First,we weighedouteachtype of maltintoseparate buckets.Afterweighingouteachmaltvariety,we
milledthe maltwithatwo-roll mill. The two-rollmillwasplacedona separate bucketwhere the grist
couldfall in.The grist ismade up of the starchyendospermthatwouldbe convertedintosugarsforthe
yeast,andthe longitudinallycuthusksthatwouldbe useful forfiltrationinthe mashtun.While milling,
the grist neededtobe checkedoccasionallytosee if the grindedgrainswere tostandardsand
consistent.The gristwe createdwascoarser,whichisgreat formash tun usage.
Salts are addedto pure waterto mimicfamouswatersusedforcertainbeers.Forexample,thisIrishRed
neededsaltslikechalk,gypsum,andcalciumchlorideinordertomimicthe DublinIrelandwaterprofile.
We wantedtoget 124 ppm of calcium,60 ppmof sulfates,65ppm of chlorides,and177 ppmof
carbonates.These levelsof saltsmake forthe famousIrishRedales. Eachtype of saltwas weighedout.

5. We firstweighedout2/3of the weightrequiredforeachtobe addeddirectlytothe mash water,and
thenthe remaining1/3 of the weighttobe addeddirectlytothe sparge water.
Calciumchloride:LowerspH and adds waterhardness.Chlorideshelpbalance the sulfateions
by contributingamellow,palatefull characterof beer.
Chalk: Chalkiscalciumcarbonate (CaCO3).Calciumcarbonate raisesthe mashpH. Carbonates
are addedto make waterhave temporaryhardness.The carbonatesare boiledoff andthe calcium
remainsinsolution.
Gypsum:Gypsumis calciumsulfate (CaSO4).Ithelpslowerthe mashpH,and adds to hop
bitterness. Althoughaddingtobitterness,itshouldbe balancedwithchlorides.
Hops are addedto beerinorderto prolongshelf lifeandcontribute flavorbitterness.InthisIrishRed,
there isn’tmuchhoppyness.The hopsadded were inthe formof pellets.Bothtypesof hopswere in
plasticbagskeptin the freezer.Eachtype,targetand cascade,were weighedtotheirspecificweights,
31.04 grams and21.00 grams respectively.Bothtypeswereplacedintoseparate,smallerZiplocbags,
labeled,andplacedback intothe freezerforlateruse.
Target hops are usedforbitteringsince theydon’tgive off mucharomaand because theyhave
a highpercentage of alphaacids(10.5%) and an IBU contributionof 19.3.
Cascade hops are usedfor aroma.They give off floral,citrus,and grapefruitnotes.Theydon’t
have highalphaacid content(8.2%) and IBU contributionis3.7.
Yeast isthe microorganismaddedtowortin orderto convertthe sugars intoalcohol tocreate beer.We
useda strainfrom NewBelgium, the FatTire yeast.
Why didyouchoose these ingredients/methods/procedures?
Amountsandtypes,etc.
Effectsof ingredients
Brewing Day, 2/20
Safety Check
Brewinghasmanyhazards associatedwithit,sosafetyprecautionslike personal protection
equipment(PPE) mustbe inplace.Asa brewer,youshouldwearclosed-toe shoes,noloose clothing,hot
gloves,andhairtiesif needed.Othersafetyprecautionsmustbe takenaswell.Youneedtowatchout
for hotequipment,openflames,chemicals,andpressures.Accidentsare easily avoidedif youfollow
safetyguidelines.
Check equipment
Before brewing,we hadtoprepare the systemforuse andcheck itbefore use.The systemwas
checkedtosee if there wasany debrisinside the vessels.Diptubesandsightvesselswerecheckedfor
connections,aswell astri-clamps.All the valveswereshutaswell.The HLT rackingarm was checkedto
see if itwas pointingstraightdown.Also,the mashtunwascheckedtosee if the false bottomwasin
place.Last,the kettle rackingarmwas checked tosee if itwas not pointingstraightdown.

6. Brewing
Preparation
-EquipmentandSABCO were broughtoutsidetoGiffordpatio.
-HLT was filledwith32.93litersof hot water,forsparge water.
-Mash tun was filledwith29.46 litersof hotwater,forthe mashingwater.
-Propane tankwasconnected(fuel source).
-SABCOwaspluggedinandturnedon
Water Preparation
-HLT burnerturnedon and waterwasheatedto 77 degreesCelcius (C).Thiswasthe desired
sparge temperature
-Once temperature reached,waterwascirculatedthroughthe system.
-Strike temperaturewasreached(76.4C) at a volume of 30 L, and saltswere added.
-1/3 of the saltswere addedto the mashtun, and2/3 to the HLT. Thiswas done inorderto
disperse the saltsevenlythroughoutthe water.Also,saltsneededtobe addedtothe sparge
watersince itwasn’tusedrightaway.
Mash In
-Mashinginmeanspouringinmilledmaltintothe mashtun,slowlywhile stirring tomake sure
all the grain washydrated.Thisisimportantbecause withall yourgrainshydrated,youget
maximumefficiencybecause youare gettingall the grainstogettheirenzymesconvertingthe
starch intosugars.
-We mashedin all of our milledmaltat3:10 PMand the mash temperature wasat67.1 C
-Afterrecirculatingthe wortfora minute,valveswere closedtostoprecirculation.
-pH wasmeasuredat5.48. This wasachievedsomewhatbythe malt,butmostlybythe salts
added.
-pH of mashesshould be between5.2and 5.6 for goodhop utilization,desirable characteristics,
and conversionof alphaacidstoiso-alphaacids.
Vorlauf
-Vorlaufingisimportantasithelps filtermore wortawayfromhusks,whichcancause
undesirableflavorsinbeer. Italsohelpspreventstuckmashesbyfilteringmore.
-We vorlaufedbyopeningthe SABCOrecirculatingloop.Thiswasdone at3:45 PM.
-Thiscontinuedfortenminutes,whichgave enoughtime forthe worttorun free of solids.
Runoff begins
-Runoff isthe act of pullingworttothe boil kettle vessel.Ithasto be done somewhatslowly,but
at a constantrate.You don’twant to pull anysolidsthrough,intothe kettle.Thisisbecause
solids(husks) cancause off flavors.
-The runoff startedat 3:55 PM.
Sparging
-Spargingisthe act of runningmore wateroverthe grainsinside the mashtunin orderto getall
of the sugarsintothe wort.It alsocontainsmore waterneededtoachieve the specifiedbatch
size.
-We used32.93 L of HLT water(with saltsalreadyadded) at77 C.
-Spargingbeganat 4:01 PM.

7. Runoff ends
-The runoff andspargingprocessendwhenall the waterhas pushedthroughintothe wortthat
has beenplacedintothe boil kettle.
-Duringthe whole processof the runoff,the boil kettlewasraisingthe temperature sothe wort
was nearboil. Thisiscalledlautering.
-The runoff endedat4:18 PM
Kettle boil
-Once all the wort isinthe kettle,itisreadytoboil.
-Boilinghelpswith:
-Wort sterilization.
-Porteins, polyphenols,andtannins(whichare unwanted) precipitate outof solution
(trub/hotbreak).
-Solubilizeandisomerize alphaacidsof hops,makingthe bitterness.
-Hoputilizationisincreasedwithlonger,hotterboils.
-Oxidationof betaacids,which helpsome withbitterness.
-Volatize aromassuchasDMS (unwanted).
-Hoparoma.
-ColordevelopmentviaMaillardreactions.
-pH declinessince saltsprecipitate out.
-We startedout with49 L of wort.
-Ourpre boil gravitywasmeasuredat12 brix.
-Boilingstartedat4:32 PM andwe boiledfor60 minutes.
-Ourfirsthop addition(Targethops) were addedat4:32 PM, rightat boil time. These were
addedforbitteringandflavor.
-Whirlfloctabletsare addedintowortinorderto coagulate more proteinsandgetunwanted
solidslike betaglucansoutof the wort.
-We addedour whirlflocat5:21 PM(11 minutesbefore flameout).
-Ourotherhops (Cascade) were addedat5:22 PM(10 minutesbefore flameout).These were
addedlaterforaroma
-Flameoutwasat5:32 PM
-Postboil volume was43 L
Whirlpool
-Whirlpool isusedinordertocoagulate all the proteinstothe bottomof the kettle.
-Ourwhirlpool wasinitiatedat5:33 PMby stirringwithaspoon.
Knockout
-Knockoutisthe processof takinghot wortthrougha heatplate exchangertocool it downand
oxygenate it,andthenbringitto the fermenter.
-The chill wizardhadto be preparedbefore use.Hoseswere connectedfromthe kettletothe
heatexchanger,andfromthe heat exchangertothe fermenter.Anotherhose wasconnected
fromthe outside faucettothe heatexchanger.Thisforcedcoldwaterthrougheveryotherplate
to cool downthe wortthat was goingthroughthe opposite plates.Oxygenwashookedupas
well.Thishelpedwithpropagatingyeast,asyeastneedssome oxygentopropagate.
-Knockoutbeganat5:44 PM. Before allowingthe worttogo intothe fermenter,we hadtomake
sure the cold break(made bywhirlfloc) didn’tgetin,soitwas disposedof.Once wortran
throughthe hoses,a valve wasturnedto letthe wortintothe fermenter.

8. -All the wortgot intothe fermenterby5:52 PMand the temperature of itwas18 C
-The measuredOGwas 13.7 plato.
Pitchingyeast
-Since we have made all the nutrientsrequiredbyyeast,yeastcannow be thrownin tobegin
fermentation.The yeasttakesthe sugarsandnutrientsinthe wortand turns themintoalcohol.
-Once all the wort wasput inthe fermenter,yeastwaspitchedat5:56 PM.
-We pitched846 mL Fat Tire Yeast at a rate of 1 mill/mLplato.
-The temperature was17 C on 2/20 and 21 C on 2/23.
Clean
-Cleaningandsanitizingwasdone again,asexplainedearlier,inthe same fashion.
2/26
Coldcrash
-Thisstepinvolvestakingoutthe yeastof the fermenterandallowingyourbeertosettle,in a
refrigeratedenvironment.
-Bycold crashing,more yeast,proteins,andmore,settletothe bottomof the vessel,which
makesextractioneasy.
-We startedour coldcrash on2/26 andendedon3/6.
-The measuredFGwas 3.3 plato.
3/6
Racking
-Rackingis the processof transferringbeerintoadifferentvessel.
-We movedourbeerintoa keg.
-We didthisby pumpingCO2 throughthe fermenterandpushingall the beerintothe keg.
-Ourbeerwas consideredbrightbeeratthispoint(beerreadytobe packaged).
3/13
Packaging
-Ourpackagingmethodwasto put our beerintocans.
-OskarBluesBrewerybroughtina canningsystem.
-Before packaging,190 grams of sugar was addedfora secondfermentationbyyeastleftover.
-CO2 wasusedtopurge air out of cans before theywere filledwithbeer.
- CO2 wasalsousedto pushbeer fromthe brighttankintothe cans.
-Afterthe beerwasinthe can, the systemautomaticallystoppedfromoverfillingandtopped
the can off.
-4 cases of cans were made.
-The cans were storedandallowedtorunthroughsecondfermentation.
3/27
Sensoryanalysis
-After34 longdays,our IrishRed isreadyto try!
-A BJCP score sheetisprovided.
A brewlog,andBeerSmithreportare alsoattached.

9. Reflectionof Resultsand Discussion:
All inall,