Mike and Kyle's Irish Red Ale

All Grain Recipe

Submitted By: cannonkyle (Shared)
Members can download and share recipes

Brewer: dd 500mg potassium metabisulphite to 20 gallons water to remove
Batch Size: 12.00 galStyle: Irish Red Ale (15A)
Boil Size: 15.06 galStyle Guide: BJCP 2015
Color: 17.0 SRMEquipment: Mikes Brewhaus
Bitterness: 21.3 IBUsBoil Time: 90 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.86 gal Mike MaC Water 1
15 lbs 9.51 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
13.09 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
13.09 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
13.09 oz Roasted Barley (300.0 SRM) Grain 5
2.53 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 6
4.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 7

Notes

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). Water treated with brewing salts to: Ca=50, Mg=10, Na=16, Cl=71, S04=69 (Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg). 1.5 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F. 60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle. Boil for 60 minutes. Lid on at flameout, start chilling immediately. Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine