SLD's Multigrain Irish Red - 5 Gal

Extract Recipe

Submitted By: ec135h (Shared)
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Brewer: sld
Batch Size: 5.00 galStyle: Irish Red Ale (15A)
Boil Size: 3.68 galStyle Guide: BJCP 2015
Color: 13.1 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 23.8 IBUsBoil Time: 60 min
Est OG: 1.040 (10.0° P)
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 3.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 oz Caramel Wheat Malt (46.0 SRM) Grain 1
4.00 oz Caramunich II (46.0 SRM) Grain 2
4.00 oz Chocolate Rye Malt (250.0 SRM) Grain 3
0.84 oz Chocolate Malt (350.0 SRM) Grain 4
6 lbs U.K. Maris Otter malt (4.5 SRM) Extract 5
1.45 oz Willamette [5.5%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 10 min) Misc 7
0.25 oz Willamette [5.5%] - Steep 0 min Hops 8
1 pkgs British Ale II (Wyeast Labs #1335) Yeast 9

Notes

- Add all steeping grains to steeping bag and steep as per your preferred steeping method. Generally, 150 F for 30 minutes. - Remove grains, bring to boil then turn off heat, and add extract. Once extract is amply mixed, bring back to a boil. - Once wort comes to a boil, add bittering hops and start the 60 min clock. - The wort is transfered into the 1st fermentor for 4 days at 67 degrees or when yeast stop bubbling. - Transfer into 2nd fermentor for 10-14 days, at 65 degrees, timing is somewhat flexible. - Add 1 Sugar Fizz Drop per 12 oz bottle when bottling or make priming solution and pour into wort prior to bottling. - After bottling let sit for 3 to 4 weeks, timing is somewhat flexiable.

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