2018 01 20 - Irish Red 
All Grain Recipe
Submitted By: uminocha (Shared)
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| Brewer: U. Minocha | |
| Batch Size: 6.50 gal | Style: Irish Red Ale ( 9D) |
| Boil Size: 7.00 gal | Style Guide: BJCP 2008 |
| Color: 15.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 24.1 IBUs | Boil Time: 60 min |
| Est OG: 1.036 (9.0° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Single Stage |
| ABV: 3.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Crisp Maris Otter Malt (4.5 SRM) |
Grain |
1 |
| 6.00 oz |
Caramel Malt (Organic) - 120L - Briess (120.0 SRM) |
Grain |
2 |
| 6.00 oz |
Carastan Malt - Bairds (40.0 SRM) |
Grain |
3 |
| 6.00 oz |
Roasted Barley Malt - Briess (300.0 SRM) |
Grain |
4 |
| 4.80 oz |
Acid Malt (3.0 SRM) |
Grain |
5 |
| 1.64 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
8 |
| 1.50 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
9 |
| 10.00 ml |
Clarity Ferm (Primary 0 min) |
Misc |
10 |
Notes
2018 01 20
added 5 g for 20 L - mash water and sparge water
mash water~ 14 qts (13.2 L)
sparge water~13 qts (12.3L)
Next time - prepare for:
-mash - 20 L w CaCl2
-sparge - 20 L w half as much Ca Cl2
mid-mash pH 5.5 @40.7°C 14 Brix (1.0568)
end mash pH 5.6 @27.9°C 17.9 Brix (1.059)
mashout - added 12 qts boiling water 164°F
1315 - start vorlauf; 1330 - end vorlauf
end sparge last runnings 1.008 pH 5.8
preboil SG xxxx pH x.xx
1400 - flame on; 1425 - hot break
1530 - pH 5.8 11.0 Brix (1.044)
1615 - added 1 oz UK Kent Goldings (alpha 6.1%)
1620 - 1/2 tsp yeast nutrient
1637 - start chill; 1715 - end chill
OG 1.0xx ~ almost 6 gal
Bottling
2018 02 04 - 128 g corn sugar in 2 cups water
bottle 1 case the rest in kegThis Recipe Has Not Been Rated
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