Irish Red Ale
BJCP 2008 – 09D
Batch #:
2007-04
Brew Date:
February 4, 2007
Tap Date:
August 25, 2008
Cost:
19.96
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Color:
12.7SRM
IBU:
24.3
BU/GU:
0.49
ABV:
5.0%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | British Maris Otter Pale Malt | 75.3% |
| 1.00 pounds | British Wheat Malt | 9.4% |
| 1.00 pounds | German Light Munich Malt | 9.4% |
| 0.50 pounds | German Melanoidin Malt | 4.7% |
| 0.12 pounds | British Roasted Barley | 1.1% |
| 10.62 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Progress | 60 minutes | Boil | Pellets | 6.5% | |
| 0.25 ounces | Progress | 30 minutes | Boil | Pellets | 6.5% | |
| 0.50 ounces | Fuggle | 15 minutes | Boil | Pellets | 4.5% | |
| 0.50 ounces | Fuggle | 3 minutes | Boil | Pellets | 4.5% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
75°F
Ideal Tun Temp:
150°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 154° F | |
| 2 | Mash | 60 minutes | 154° F | |
| 3 | Sparge 1 | 20 minutes | 168° F | |
| 4 | Sparge 2 | 20 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F
General Info
Based upon an award winning recipe by Erik Beer - I tweaked it a bit with my own hop and malt preferences.
Procedure
- Single infusion mash at 152 degrees
- Batch sparge at 168 degrees
- 60 minute boil
- Cool to 75 degrees
- Pitch yeast from starter
