#2 - Legoodest Irish Red Ale 
All Grain Recipe
Submitted By: mlegoudes (Shared)
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| Brewer: Mike Legoudes, Jr. | |
| Batch Size: 5.00 gal | Style: Irish Red Ale (15A) |
| Boil Size: 6.50 gal | Style Guide: BJCP 2015 |
| Color: 12.5 SRM | Equipment: My Equipment |
| Bitterness: 27.2 IBUs | Boil Time: 60 min |
| Est OG: 1.062 (15.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 8.00 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 8.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
5 |
| 8.00 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
6 |
| 0.96 oz |
Chocolate Malt (450.0 SRM) |
Grain |
7 |
| 1.00 oz |
Goldings, East Kent [5.0%] - Boil 45 min |
Hops |
8 |
| 1.50 oz |
Fuggles [4.5%] - Boil 10 min |
Hops |
9 |
| 0.50 oz |
Fuggles [4.5%] - Boil 0 min |
Hops |
10 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
11 |
Notes
Mash:
1) Heat 4 gallons of water in hot liquor tank to 168F.
2) Transfer water from hot liquor tank to mash tun.
3) Slowly stir in grain.
4) Check temperature. Should be between 148 and 157F.
5) Seal mash tun for 60 minutes.
Lauter & Sparge:
1) Heat 6 gallons of water in hot liquor tank to 168F.
2) Recirculate “first runnings” using pitcher.
3) Begin lautering into brew kettle. Maintain 1 inch above grain.
4) Target boil volume is 7 gallons.
Boil:
1) Bring wort to rolling boil.
2) Boil for 10 minutes.
3) After 10 minute initial boil, begin timer.
Pitch:
1) Take wort sample and measure original gravity.
2) Oxygenate wort following Spike Conical Process Guide.
3) Sanitize exterior of yeast package and cut open.
4) Add yeast to fermentor and install airlock or blow-off.
Fermentation:
1) Ferment at 68F for 7 days.
2) Dump yeast and trub.
3) Ferment at 68F for an additional 7 days.
4) Take wort sample and measure final gravity.
Cold Crash:
1) Follow Spike Conical Process Guide to reduce temperature to 38F.
Force Carbonate:
1) Follow Spike Conical Process Guide to carbonate beer in fermentor. 2.1-2.6 Volumes.
Pressure Transfer:
1) Follow Spike Conical Process Guide to pressure transfer beer to keg.This Recipe Has Not Been Rated
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