All Grain Recipe
Submitted By: mtrensch (Shared)
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| Brewer: Mason Rensch | |
| Batch Size: 5.00 gal | Style: Irish Red Ale ( 9D) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 15.2 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 22.0 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 4.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 8.00 oz |
Caraaroma (130.0 SRM) |
Grain |
2 |
| 8.00 oz |
Peat Smoked Malt (2.8 SRM) |
Grain |
3 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 1.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
5 |
| 0.75 oz |
Fuggles [4.5%] - Boil 15 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
European Ale (White Labs #WLP011) |
Yeast |
8 |
| 1.00 items |
Oak, French Spirals (Primary 4 days) |
Misc |
9 |
| 1.00 items |
Oak, French Spirals (Secondary 10 days) |
Misc |
10 |
Notes
When adding French oak spiral to primary, simply drop in the primary bucket. When adding to secondary, rinse the original spiral under hot water, break in half, and drop into carboy (I would say to use a new one, but at $15 for a pair, that would get mighty expensive).
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(1 ratings)
by TechsuPorterI am new to the world of brewing and this was my sixth batch and first that I was truly happy with, EXCELLENT RECIPE :) cheers
(I did single stage fermentation with one medium toasted French oak spiral for 11 days.)