[DCA01] Rousse

All Grain Recipe

Submitted By: dgagnon (Shared)
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Brewer: Daniel Gagnon
Batch Size: 4.49 galStyle: Irish Red Ale (15A)
Boil Size: 5.34 galStyle Guide: BJCP 2015
Color: 14.3 SRMEquipment: 7.5 Gallon Electric BIAB
Bitterness: 29.8 IBUsBoil Time: 30 min
Est OG: 1.052 (12.9° P)Mash Profile: BIAB, Medium Body - Dan
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.61 gal Montreal Water 1
7.50 g Calcium Chloride (Mash 60 min) Misc 2
4.00 ml Lactic Acid (Mash 60 min) Misc 3
2.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
7 lbs 11.46 oz Pilsner (Weyermann) (1.7 SRM) Grain 5
1 lbs 1.64 oz Biscuit Malt (23.0 SRM) Grain 6
8.82 oz Carahell (Weyermann) (13.0 SRM) Grain 7
8.82 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 8
3.53 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 9
3.53 oz Caramel Malt - 60L (Cargill) (60.0 SRM) Grain 10
3.53 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11
0.15 oz Galaxy [14.0%] - First Wort Hops 12
0.25 oz Chinook [10.8%] - Boil 30 min Hops 13
0.24 oz Simcoe [13.6%] - Boil 15 min Hops 14
0.50 tsp Yeast Nutrient (Primary 0 days) Misc 15
1.0 pkgs London ESB English Style Ale Yeast (Lallemand #-) Yeast 16

Notes

- Add 250mL Yuzu juice at flameout - Add 5g pink pepper at flameout - Add 40g hibiscus in primary fermenter - Add 250mL Yuzu juice at high krauzen - Add 5g pink pepper at high krauzen

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