#205 Under My Kilt Irish Red

All Grain Recipe

Submitted By: poobah58 (Shared)
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Batch Size: 16.50 galStyle: Irish Red Ale ( 9D)
Boil Size: 21.21 galStyle Guide: BJCP 2004
Color: 15.0 SRMEquipment: 01 15 Gallon / 60 min
Bitterness: 25.1 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: 152°F Batch Sparge/Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: My Aging Profile
ABV: 5.3%Taste Rating: 35.0

Ingredients
Amount Name Type #
26.00 gal 01 Mead Lane Water 1
7.00 g Calcium Chloride (Mash 60 min) Misc 2
2.90 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.90 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
23 lbs 8.00 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 5
3 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 6
3 lbs Barley, Flaked (1.7 SRM) Grain 7
1 lbs 8.00 oz CaraVienna (24.0 SRM) Grain 8
1 lbs Special B Malt (147.5 SRM) Grain 9
12.00 oz Chocolate Rye Malt (250.0 SRM) Grain 10
8.00 oz Acid Malt (3.0 SRM) Grain 11
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 12
4.50 g Calcium Chloride (Sparge 60 min) Misc 13
1.90 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 14
0.60 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
0.25 tsp Lactic Acid (Sparge 60 min) Misc 16
1.00 oz Northern Brewer [9.0%] - Boil 60 min Hops 17
1.00 oz Cascade [8.1%] - Boil 30 min Hops 18
2.00 oz Mt. Hood [5.5%] - Boil 10 min Hops 19
6.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 20

Notes

- Mash pH was 5.2. Rahr malt possibly? - Don't use acid malt? - Only added 1/4 tsp acid to sparge. 6.2 pH - When cold, need to dough in at higher temp to get to 152F - Basement temp 64°F Use pale ale malt. Add vienna if using 2-row or pilsner 5% light caramel/5% dark caramel light on dark roasts start at 62°F for a few day then ramp to 68°F Add acid to sparge only

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