Irish Red II

All Grain Recipe

Submitted By: icdibble (Shared)
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Batch Size: 6.00 galStyle: Irish Red Ale (15A)
Boil Size: 7.40 galStyle Guide: BJCP 2015
Color: 12.0 SRMEquipment: Grainfather G30 110V USA
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.60 gal Reverse Osmosis Water 1
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs Munich Malt (6.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
2.96 oz Roasted Barley (300.0 SRM) Grain 6
8.00 oz Oats, Flaked (1.0 SRM) Grain 7
2.31 g Calcium Chloride (Mash 60 min) Misc 8
1.82 g Epsom Salt (MgSO4) (Mash 60 min) Misc 9
1.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 10
0.98 g Baking Soda (Mash 60 min) Misc 11
1.94 g Calcium Chloride (Sparge 60 min) Misc 12
1.53 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 13
0.93 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 14
0.82 g Baking Soda (Sparge 60 min) Misc 15
0.50 oz East Kent Goldings (EKG) [3.3%] - Boil 60 min Hops 16
0.40 oz Magnum [12.0%] - Boil 60 min Hops 17
0.50 oz East Kent Goldings (EKG) [3.3%] - Boil 20 min Hops 18
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 19
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 20
1.20 tsp Yeast Nutrient (Primary 3 days) Misc 21

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