Irish Red Ale
BJCP 2008 – 09D
Batch #:
2008-23
Brew Date:
August 24, 2008
Cost:
7.00
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:
7.7SRM
IBU:
32.3
BU/GU:
0.65
ABV:
5.0%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 7.00 pounds | British Maris Otter Pale Malt | 77.8% |
| 0.50 pounds | Crystal Malt 75L | 5.6% |
| 0.50 pounds | German Wheat Malt Light | 5.6% |
| 1.00 pounds | German Light Munich Malt | 11.1% |
| 9.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.35 ounces | Magnum | 60 minutes | Boil | Pellets | 13.6% | |
| 0.15 ounces | Nugget | 60 minutes | Boil | Pellets | 13.0% | |
| 0.50 ounces | Kent Golding | 20 minutes | Boil | Pellets | 4.6% | |
| 0.50 ounces | Kent Golding | 3 minutes | Boil | Pellets | 4.6% | |
| 1.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/4 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Irish Ale | White Labs | WLP004 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
80°F
Ideal Tun Temp:
80°F
Ideal Sparge Temp:
166°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 152° F | |
| 2 | Sparge | 40 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
21 days @ 60° F
Procedure
- Single infusion mash at 152° for 60 minutes.
- Sparge at 168°.
- 75 minute boil, adding hops according to schedule.
- Cool to pitching temperature (68°).
- Pitch yeast.
