CN Irish-ish Red

All Grain Recipe

Submitted By: Colejneedham (Shared)
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Brewer: New Halla Homebrew
Batch Size: 5.50 galStyle: Irish Red Ale (15A)
Boil Size: 8.11 galStyle Guide: BJCP 2015
Color: 12.3 SRMEquipment: CN AG 10g Cooler, Keggle 5.5gB
Bitterness: 24.0 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)Mash Profile: CN 6g BIAB, Medium Body
Est FG: 1.011 SG (2.9° P)Fermentation: CN Ale, 2 Stage, Cold Crash, Keg
ABV: 4.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.00 gal RO Water (FRESON BROS) Water 1
4.00 gal Green Bottle RO Water - Ice River Springs Water 2
7 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
8.00 oz Amber Malt (Hogarth Test #2) (27.5 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 30L (34.0 SRM) Grain 6
8.00 oz Crystal II Malt (65.0 SRM) Grain 7
1.50 oz Roasted Barley (Hogarth Test #8) (521.0 SRM) Grain 8
1.80 oz Fuggle [4.5%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 11

Taste Notes

Double crushed the grains @ .5 forgot to add 6.5ml mash water acid Recipe contained multiple manual malt entries (crystal II, Hogart test #2+8) double checked overall weight and showed 9.25lbs vs 9.6lbs so added Munich to top up Mash efficiency = 82.2% Nice Red colour so far avoided most cold break but got some when pivoted

Notes

Preboil Gravity: 1.036 OG: 1.043 Mash Efficiency: 82.2 Brewhouse Efficiency: xx.x TBC Day 0: (Sun-S12)Pitch wyeast 1084 irish red at 1:40pm, set temp at 18.5c in kegerator fridge without heat belt on the inkbird Day 1:(Mon-S13)Gravity 1.024 @ 9:30pm Day 4:(Thur - S16)Gravity 1.013 @ 1:00pm Day 19:(Fri-O1)Gravity 1.012 Drop temp to 1.1c @ 7:30am Day 22:(Mon-O4)Gravity 1.011, Keg with closed gravity transfer, force carb at 35-40psi at 8pm (for 20 hours) Day 23:(Tues-O5)Put on main system at 12psi at 3:30pm Day 25:(Thurs-O7)Carbed and drinkable? (fingers crossed)

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