083 - Early Riser

All Grain Recipe

Submitted By: mdma (Shared)
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Brewer: Mat
Batch Size: 12.00 galStyle: Irish Red Ale ( 9D)
Boil Size: 15.82 galStyle Guide: BJCP 2008
Color: 16.1 SRMEquipment: Electric Brewery
Bitterness: 39.1 IBUsBoil Time: 90 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
19.00 gal Gvarv, Norway Water 1
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.00 g Calcium Chloride (Mash 60 min) Misc 3
15 lbs 6.92 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
2 lbs 3.27 oz Rye Malt (4.7 SRM) Grain 5
2 lbs 3.27 oz Rye, Flaked (2.0 SRM) Grain 6
1 lbs 1.64 oz Caramel/Crystal Malt - 60L (55.8 SRM) Grain 7
8.82 oz Crystal Rye Malt (96.4 SRM) Grain 8
5.29 oz Special B Malt (180.0 SRM) Grain 9
3.53 oz Roasted Barley (710.7 SRM) Grain 10
1.59 oz Amarillo Gold [10.7%] - Boil 60 min Hops 11
0.71 oz Centennial [10.0%] - Boil 20 min Hops 12
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 13
1.41 oz Willamette [5.5%] - Boil 15 min Hops 14
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 15
0.53 oz Centennial [10.0%] - Boil 5 min Hops 16
0.71 oz Willamette [5.5%] - Boil 1 min Hops 17
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 18
1.0 pkgs SafAle English Ale (Whitbread) (DCL Yeast #S-04) Yeast 19

Notes

oxygenate to 12ppm mash 151F/66C - will get plenty of mouthfeel from the adjuncts, and also some from diacetyl from the irish ale yeast, and finally a touch more when served on CO2/N2. Some residual sweetness from the crystal/caramel malts. Lots of details not shown in the online version - 2l stirred starter to get to 450bn cells. Pre-boil efficiency, 91%, brewhouse eff. 89%. Inspired by a IRS recipe I saw on homebrewtalk.

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