Brooke's Ginger Ale (Irish Red) 2018 
All Grain Recipe
Submitted By: eyedoctodd (Shared)
Members can download and share recipes
| Brewer: Todd Bainbridge | |
| Batch Size: 11.25 gal | Style: Irish Red Ale ( 9D) |
| Boil Size: 13.80 gal | Style Guide: BJCP 2008 |
| Color: 14.4 SRM | Equipment: Top Tier 10 Gal. Moderate Gravity Batches 7/11/2015 |
| Bitterness: 22.7 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 oz |
Pilgrim [9.1%] - Boil 10 min |
Hops |
8 |
| 1.0 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.
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor