McNary's Irish Red 
Partial Mash Recipe
Submitted By: Jmshamblin (Shared)
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| Brewer: Matt Shamblin | |
| Batch Size: 5.00 gal | Style: Irish Red Ale ( 9D) |
| Boil Size: 6.48 gal | Style Guide: BJCP 2008 |
| Color: 11.9 SRM | Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB |
| Bitterness: 17.6 IBUs | Boil Time: 60 min |
| Est OG: 1.042 (10.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Deer Park (R), Bottled Water |
Water |
1 |
| 1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 8.00 oz |
Toasted Malt (27.0 SRM) |
Grain |
3 |
| 5 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
4 |
| 1.00 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Tettnang (Tettnang Tettnager) [4.0%] - Boil 1 min |
Hops |
6 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
7 |
Notes
Preheat your oven to 350º F (177º C).
Spread the whole malted barley grain on a cookie sheet and toast it for 10 minutes, until it turns slightly reddish.
Add the cracked toasted barley and the cracked crystal malt to 1.5-5 gallons (5.7-19 liters) of water.
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