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redshift

redshift

Irish Red Ale : Partial Mash : 5 gal

snsmith

dark red, not quite brown

January 17, 2014 at 08:19pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 1 lbs Crystal 150; Great Western

    Crystal 150; Great Western

    Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

  • 0.25 lbs Belgian Special B

    Belgian Special B

  • .06 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 2 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 6 lbs Pale Liquid; Alexanders

    Pale Liquid; Alexanders

    Reportedly lightest colored malt extract available.

  • 1 oz Mt. Hood - 5.0 AA% whole; boiled 60 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 2 oz Cascade - 5.5 AA% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: D - Irish Red Ale

Range for this Style
Original Gravity: 1.056 1.044 - 1.060
Terminal Gravity: 1.012 1.010 - 1.014
Color: 21.4 SRM 9 - 18
Alcohol: 5.7% ABV 4.00% - 6.00%
Bitterness: 20.7 IBU 17.00 - 28.00

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