Chimango Irish Red Ale

All Grain Recipe

Submitted By: charlesdupont (Shared)
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Brewer: Charles Dupont
Batch Size: 10.57 galStyle: Irish Red Ale (15A)
Boil Size: 12.98 galStyle Guide: BJCP 2015
Color: 14.1 SRMEquipment: Chimango 40
Bitterness: 22.1 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Chimango 40 Lts.
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
17.80 gal Salto do Jacuí - CORSAN Water 1
17 lbs 10.19 oz Extra Pale Maris Otter® Malt (Crisp) (1.7 SRM) Grain 2
3 lbs 4.91 oz Melanoidin (Weyermann) (30.0 SRM) Grain 3
6.17 oz Chocolate, Dark Patagonia (450.0 SRM) Grain 4
3.30 g Calcium Chloride (Mash 60 min) Misc 5
3.30 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
4.08 g Calcium Chloride (Sparge 60 min) Misc 7
2.36 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 8
1.41 oz Fuggles [5.5%] - Boil 30 min Hops 9
1.76 oz Styrian Goldings [5.4%] - Boil 15 min Hops 10
1.60 kg GÁS GLP (Boil 0 min) Misc 11
2.0 pkgs English Ale (Levteck #TeckBrew 07) Yeast 12

Notes

VOLUME INICIAL GÁS: 17,7kG VOLUME FINAL GÁS: 16:1kG USO DE GÁS: 1,6 kG VOLUME PRÉ FERVURA APURADO: 32,5 CM PANELA 45 = 51,7LTS VOLUME FINAL PANELA FERVURA: 30 cm RÉGUA NA PANELA 45 = 47,7 LTS 23,8 PARA PRIMEIRO FERMENTADOR, RESTO PARA O SEGUNDO FERMENTADOR. PERDAS NA FERVURA: 4 LTS = 7,7% / HR 01/08/20 13:15 Ferm. Azul - 20° C 1.032 Ferm. Branco - 20° C 1.016 02/08/20 16:00 Ferm. Azul - 20° C 1.016 Ferm. Branco - 20° C 1.014 03/08/20 17:00 Ferm. Azul - 21° C 1.012 Ferm. Branco - 21° C 1.010 05/08/20 17:00 Ferm. Azul - 22° C 1.012 Ferm. Branco - 22,5° C 1.010

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