Fumihiro's Mattfield Red Ale 
All Grain Recipe
Submitted By: kanekof (Shared)
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| Brewer: Fumihiro Kaneko | |
| Batch Size: 5.15 gal | Style: Irish Red Ale ( 9D) |
| Boil Size: 7.18 gal | Style Guide: BJCP 2008 |
| Color: 16.1 SRM | Equipment: My Equipment #3 |
| Bitterness: 24.9 IBUs | Boil Time: 90 min |
| Est OG: 1.060 (14.8° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 10 lbs 6.49 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
2 |
| 11.29 oz |
Carared (20.0 SRM) |
Grain |
3 |
| 11.29 oz |
Toasted Malt (27.0 SRM) |
Grain |
4 |
| 5.82 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 0.99 oz |
Challenger [7.6%] - Boil 60 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
8 |
Notes
Treat both mashing and sparging water with 1/12 tsp of Campden powder.
Toasted malts are hom-made by roasting 320g of the base malt in the oven for 10-20 min., or until the color of the grains turn completely reddish, at 180C. This Recipe Has Not Been Rated
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