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Ryrish Ale

Ryrish Ale

Irish Red Ale : Extract : 5 gal

Mr Kurz

Took my Irish Red Ale Recipe and made it a Rye. Added some extra hops too.

April 12, 2014 at 12:12pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1 lbs 2-Row Caramel Malt 80L; Briess

    2-Row Caramel Malt 80L; Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • .25 lbs Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 6.6 lbs CBW® Rye Liquid (Malt Extract); Briess

    CBW® Rye Liquid (Malt Extract); Briess

    CBW® Rye extract is 100% pure malt extract made from 100% malt and water. CBW® Rye Extract is used in the production of Roggenbier and other styles of Rye Beer. CBW® Rye Extract is specially formulated to develop an appealing malty, caramel flavor with subtle spicy rye notes. Use alone, with other extracts or with specialty grains to suit your brewing pleasure. Or use in small quantities to add interest and complexity to just about any beer style, from Pale Ales to Stouts.

  • 1.5 oz Glacier - 5.0 AA% pellets; boiled 60 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • .5 oz Nugget - 13.0 AA% pellets; boiled 2 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Notes

OG: 1.048 FG: 1.015

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: D - Irish Red Ale

Range for this Style
Original Gravity: 1.058 1.044 - 1.060
Terminal Gravity: 1.013 1.010 - 1.014
Color: 17.3 SRM 9 - 18
Alcohol: 5.9% ABV 4.00% - 6.00%
Bitterness: 38.2 IBU 17.00 - 28.00

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