#10 Irish Red Pepper Ale
All Grain Recipe
Submitted By: hbjerkeli (Shared)
Members can download and share recipes
Batch Size: 4.76 gal | Style: Irish Red Ale ( 9D) |
Boil Size: 7.12 gal | Style Guide: BJCP 2008 |
Color: 19.2 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 25.0 IBUs | Boil Time: 60 min |
Est OG: 1.050 (12.4° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4 lbs 15.37 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
4 lbs 10.08 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
2 |
7.00 oz |
Caramel/Crystal Malt - 30L (35.5 SRM) |
Grain |
3 |
7.00 oz |
Caramel/Crystal Malt -120L (139.6 SRM) |
Grain |
4 |
7.00 oz |
Chocolate Malt (304.6 SRM) |
Grain |
5 |
1.09 oz |
Goldings, East Kent [6.4%] - Boil 60 min |
Hops |
6 |
0.60 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
1.2 pkgs |
Belgian Wit Ale (White Labs #WLP400) |
Yeast |
8 |
Taste Notes
For mye pepper for min smakNotes
Measured Original Gravity: 1,048 SG
Measured Final Gravity: 1,011 SG
Actual Alcohol by Vol: 4,9 %
-----------------------------------------
16g sort pepper på 18 liter
Pepper red ale som var brygg nr 8 i PF klassen i NM
Solberg red horizon, pepper edition.
Irish Red Ale
Recipe Specs
----------------
Batch Size (L): 70.0
Total Grain (kg): 18.800
Total Hops (g): 130.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 19.4 (EBC): 38.1
Bitterness (IBU): 25.0 (Average)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60
Grain Bill
----------------
17.000 kg Pale Ale Malt (90.43%)
0.600 kg Chocolate (3.19%)
0.600 kg Crystal 120 (3.19%)
0.600 kg Crystal 30 (3.19%)
Hop Bill
----------------
130.0 g East Kent Goldings Pellet (4.7% Alpha) @ 60 Minutes (Boil) (1.9 g/L)
Misc Bill
----------------
63.0 g Black Pepper @ 15 Minutes (Boil)
15.9 g Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with WLP400 - Belgian Wit AleThis Recipe Has Not Been Rated