Mike and Kyle's Irish Red Ale 
All Grain Recipe
Submitted By: cannonkyle (Shared)
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| Brewer: dd 500mg potassium metabisulphite to 20 gallons water to remove | |
| Batch Size: 12.00 gal | Style: Irish Red Ale (15A) |
| Boil Size: 15.06 gal | Style Guide: BJCP 2015 |
| Color: 17.0 SRM | Equipment: Mikes Brewhaus |
| Bitterness: 21.3 IBUs | Boil 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
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