Irish Red Ale
BJCP 2008 – 09D
Batch #:
2008-07
Brew Date:
March 9, 2008
Tap Date:
August 25, 2008
Cost:
32.37
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent – 67.3% Real
Color:
13.2SRM
IBU:
27
BU/GU:
0.45
ABV:
5.9%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 6.50 pounds | British Maris Otter Pale Malt | 63.9% |
| 1.00 pounds | German Wheat Malt Light | 9.8% |
| 2.00 pounds | German Light Munich Malt | 19.6% |
| 0.50 pounds | German Melanoidin Malt | 4.9% |
| 0.18 pounds | British Roasted Barley | 1.8% |
| 10.18 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.25 ounces | Magnum | 60 minutes | Boil | Pellets | 14.0% | |
| 0.50 ounces | Progress | 30 minutes | Boil | Pellets | 5.6% | |
| 1.00 ounces | Willamette | 15 minutes | Boil | Pellets | 3.5% | |
| 1.00 ounces | Willamette | 3 minutes | Boil | Pellets | 3.5% | |
| 2.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Irish Ale | White Labs | WLP004 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
60°F
Ideal Tun Temp:
60°F
Ideal Sparge Temp:
165°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 151° F | |
| 2 | Sparge | 40 minutes | 165° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 55° F
General Info
Based upon judges’ comments from the Dredhop 2008 competition, the recipe has been changed a bit. Specifically:
- Uses a more appropriate yeast for the style - WLP004 Irish Ale.
- Increase in roast barley (slightly) and munich malts to bring out a more malty profile.
- Slight increase in all hops additions.
Procedure
- Single infusion mash at 151° with 3.5 gallons of water
- Batch sparge at 165° with a total of 4.25 gallons of water
- 90 minute boil
- Cool to 75 degrees
- Pitch yeast
