Brooke's Ginger Ale (Irish Red) 2018

All Grain Recipe

Submitted By: eyedoctodd (Shared)
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Brewer: Todd Bainbridge
Batch Size: 11.25 galStyle: Irish Red Ale ( 9D)
Boil Size: 13.80 galStyle Guide: BJCP 2008
Color: 14.4 SRMEquipment: Top Tier 10 Gal. Moderate Gravity Batches 7/11/2015
Bitterness: 22.7 IBUsBoil Time: 75 min
Est OG: 1.050 (12.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Three Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 8.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 1
4 lbs Vienna Malt (3.5 SRM) Grain 2
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
6.00 oz Roasted Barley (Muntons) (525.0 SRM) Grain 4
0.62 oz Magnum (US) [13.2%] - First Wort Hops 5
0.00 mg Boil Rate Check (Boil 37 min) Misc 6
2.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Pilgrim [9.1%] - Boil 10 min Hops 8
1 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 9

Notes

4 gm gypsum, 4 gm CaCl2 for 1.47 ratio, 5 mL lactic for est mash pH of 5.49 Heated strike water to 167C. Mash temp 150 Loss of ~ 1 cup of first runnings (valve open) Preboil 14.2 gal at 1.047 Nothing else remarkable. 11.5 gal at 1.050 into fermenter. 2L of O2 at 1L/min rate. Pitched yeast at 9:30pm 12 hours later bubbling nicely.

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