#10 - Irish Ale Revisited

All Grain Recipe

Submitted By: mgades (Shared)
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Brewer: Søren og Morten
Batch Size: 6.60 galStyle: Irish Red Ale ( 9D)
Boil Size: 7.13 galStyle Guide: BJCP 2008
Color: 11.9 SRMEquipment: 25 ltr. Nimbus - RS270
Bitterness: 21.4 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.23 gal Rødekro Vandværk Water 1
8 lbs 6.04 oz Pale Malt (Weyermann) (3.3 SRM) Grain 2
1 lbs 6.58 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 3
1 lbs 5.52 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
1 lbs 0.23 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
1 lbs 0.23 oz Caramunich I (Weyermann) (51.0 SRM) Grain 6
2.12 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 7
1.76 oz Hallertauer [3.5%] - Boil 60 min Hops 8
1.23 oz Saaz [2.8%] - Boil 30 min Hops 9
0.56 oz Centennial [10.0%] - Steep 15 min Hops 10
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 11

Notes

http://www.boulevard.com/BoulevardBeers/irish-ale/ 13/02-2013: Gærstarter lavet med 1,5L vand kogt i 10 min. med 150g lys DME. WLP004 tilsat kl. 16 og står på magnetomrører ved ca. 20-22 grader. Brygdag 16/02-2013: Gærstarter SG: 1014. Dekanteret fra så der var ca. 950 ml tilbage. Sat på magnetomrører under temperering til stuetemp. 17/03-2013: Flaskning. 165g Dextrose + 3 dl vand til 21 liter øl. (2,66 CO2 vol). Gærkage gemmes til næste bryg. 40 x 50cl flasker tappet.

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