Red Amerish Ale
Submitted By: sagacity (Shared)
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|Brewer: Scott (Zeal in Sky Brewing)|| |
|Batch Size: 5.00 gal||Style: Irish Red Ale ( 9D)|
|Boil Size: 3.00 gal||Style Guide: BJCP 2008|
|Color: 15.7 SRM||Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash|
|Bitterness: 22.3 IBUs||Boil Time: 60 min|
|Est OG: 1.054 (13.3° P)|| |
|Est FG: 1.012 SG (3.0° P)||Fermentation: Ale, One Stage, Wyeast 1084 (Irish Red)|
|ABV: 5.5%||Taste Rating: 30.0|
||Carared (20.0 SRM)
||Caramel Munich 60L (Briess) (60.0 SRM)
||Caramel/Crystal Malt - 10L (10.0 SRM)
||Roasted Barley (Briess) (300.0 SRM)
|3 lbs 4.80 oz
||LME Munich CBW (Briess) (8.0 SRM)
|3 lbs 4.80 oz
||LME Sparkling Amber Liquid (Briess) (10.5 SRM)
||Cascade [6.2%] - Boil 60 min
||Cascade [6.2%] - Boil 30 min
||Brown Sugar, Light [Boil for 10 min] (8.0 SRM)
||Saaz [3.8%] - Steep 3 min
||Irish Ale (Wyeast Labs #1084)
||Safale American (DCL/Fermentis #US-05)
NotesAdd all steeping grains to steeping bag and steep as per your preferred steeping method. Generally, 155DegF for 30 minutes.
Remove grains, turn off heat, and add extract. Once extract is amply mixed, heat water to boiling.
Once water comes to a boil, add bittering hops and start the 60 min clock.
With 10 minutes left, add the brown sugar. At the end of the boil, flame out, and add aroma hops and steep for 3 minutes.
Fermenation schedule is done at the lower temperature end of the yeast so that the yeast is clean fermenting in keeping with the Irish Red style.
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