Rue Morgue Red (2014) 
Extract Recipe
Submitted By: morgue (Shared)
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| Brewer: ancientartpodcast.org/brew | |
| Batch Size: 5.00 gal | Style: Irish Red Ale (9D) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 15.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 19.5 IBUs | Boil Time: 60 min |
| Est OG: 1.043 (10.6° P) | |
| Est FG: 1.012 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 4.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
1 |
| 8.00 oz |
Toasted Malt (27.0 SRM) |
Grain |
2 |
| 4.00 oz |
Rye Malt (4.7 SRM) |
Grain |
3 |
| 1 lbs |
Amber Liquid Extract (12.5 SRM) |
Extract |
4 |
| 0.50 oz |
Northern Brewer [7.8%] - Boil 60 min |
Hops |
5 |
| 5 lbs 9.60 oz |
Amber Liquid Extract [Boil for 15 min] (12.5 SRM) |
Extract |
6 |
| 1.00 oz |
Challenger [8.9%] - Boil 1 min |
Hops |
7 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
8 |
Notes
Brew Day 2014-03-09
OG 1.055
Bottling Day 2014-03-23
FG 1.018This Recipe Has Not Been Rated
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