Chris' Irish Red

All Grain Recipe

Submitted By: churst (Shared)
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Brewer: Chris Hurst
Batch Size: 2.25 galStyle: Irish Red Ale ( 9D)
Boil Size: 3.62 galStyle Guide: BJCP 2008
Color: 19.4 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 19.5 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: BIAB, Full Body
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Special B Malt (180.0 SRM) Grain 2
4.00 oz Carafoam (2.0 SRM) Grain 3
4.00 oz Caramunich Malt (56.0 SRM) Grain 4
8.00 oz Light Dry Extract (8.0 SRM) Dry Extract 5
0.50 oz Cascade [5.5%] - Boil 60 min Hops 6
0.11 tsp Irish Moss (Boil 10 min) Misc 7
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 8
0.25 tsp Yeast Nutrient (Primary 3 days) Misc 9

Notes

let digital thermometer go to 164F (bit of a difference in manual therm and digital) prior to mash-in took strike water too high at 165; after mash-in, temp is at 158F temp after 15 mins of mashing: 156.6F 30 mins mashing: 156.2 45 mins mashing: 154.4 60 mins mashing: 153.1 irish moss at 15 mins yeast nutrient at 10 mins SG after adding DME: @ 71F 1.042 (1.043 corrected) SG without DME: @58F 1.039 FG at 68F: 1.053 (corrected)

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