Fumihiro's Mattfield Red Ale

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Irish Red Ale ( 9D)
Boil Size: 7.18 galStyle Guide: BJCP 2008
Color: 16.1 SRMEquipment: My Equipment #3
Bitterness: 24.9 IBUsBoil Time: 90 min
Est OG: 1.060 (14.8° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
10 lbs 6.49 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2
11.29 oz Carared (20.0 SRM) Grain 3
11.29 oz Toasted Malt (27.0 SRM) Grain 4
5.82 oz Roasted Barley (300.0 SRM) Grain 5
0.99 oz Challenger [7.6%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 8

Notes

Treat both mashing and sparging water with 1/12 tsp of Campden powder. Toasted malts are hom-made by roasting 320g of the base malt in the oven for 10-20 min., or until the color of the grains turn completely reddish, at 180C.

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