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Mattfield Red Ale

Mattfield Red Ale

Irish Red Ale • All Grain • 19.50 L

bear2bear

The second of the series on South Africa is an ale after Blue Bulls at Pretoria. The great lock Victor Mattfield (possibly the GREATEST in the history of Union Rugby) is a symbolic figure of this team. My choice of beer style is Irish red ale, but the recipe is made highly malty for this style. The use of hops is increased accordingly to balance the taste. Irish red ale does not have distinguished characteristics, but it has all basic characteristics that beer drinkers admire, a definite favorite of male beer drinkers around the world.

August 28, 2014  11:13pm

4.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 4.72 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.32 kg Carared®;Weyermann®

    Carared®;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Perfect for adding red color values to red ales and Vienna lagers. Slightly aromatic. Contributes gentle maltiness as well as some body to finished beer. Recommended Quantities: Up to 25% of total grain bill Suitability (beer styles): Lagers: Red, Vienna, Bockbier Ales: Red, Altbier, Brown, Amber Wheat, Scottish

  • 0.32 kg Toasted Pale Malt

    Toasted Pale Malt

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

  • 0.165 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 28 g Challenger -7.6 AA% whole; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 1tsp Irish Moss -Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • FermentisS-04Safale S-04

    FermentisS-04Safale 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.

Notes

The toasted malts are home-made by roasting 320g of the base malt in the oven for 10-20min, or until the color of the grains turns completely reddish, at 180C. Treat each of mashing water and sparging water with 1/12 tsp of Campden powder. Also add 1 tsp of gypsum to the mashing water. 1 step mashing with mash-out; saccharification rest for 90 min. at 67C, mash-out for 10 min. at 75.6C. The Challenger hops I used are very old (2008 crop) so that their alpha content is estimated to be much lower than that in the calculation (4-5% I bet). For fresh hops, restrain the use to 3/4 oz (21g). Brewed on 8/29/14. The OG was 1.062.

Style (BJCP)

Category: 9 -Scottish and Irish Ale

Subcategory: D -Irish Red Ale

Range for this Style
Original Gravity: 1.060 1.044 -1.060
Terminal Gravity: 1.013 1.010 -1.014
Color: 17.4 SRM 9 -18
Alcohol: 6.1% ABV 4% -6%
Bitterness: 32.3 IBU 17 -28

Discussion

bear2bear

Safe

2015-04-06 1:18pm

Bottled on 11/10/14. The FG was 1.014. I worried about an off flavor for this beer since I got a big mess in keeping crashed malts. The home-made tasted malt was crashed with other malts and put into a plastic bag, but the bag melted down by the heat left for the toasted malt. I needed to collect crashed malts on the floor, and by doing so some floor dusts must have been mingled with them. The flavor and taste were all right though. It is a pretty standard Irish red ale due to the oldness of the hop I used. Goldings is a safer choice if we use a fresh hop. To make the beer hoppy, which I do not think a good idea, a use of Target with a very restrained amount might be worth trying instead of Challenger.

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