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Shaun of the Red Ale

Shaun of the Red Ale

Irish Red Ale • All Grain • 5 gal

SkewedAle

A robust Red ale.

September 25, 2017 at 04:37pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 10 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .3 lbs Roasted Barley

    Roasted Barley

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

  • .5 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • .5 lbs American Caramel 90°L

    American Caramel 90°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • 1.5 oz Columbus - 10.0 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • .5 oz Columbus - 10.0 AA% pellets; boiled 5 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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

Red Ale with a west coast lean.

Style (BJCP)

Category: 15 - Irish Beer

Subcategory: A - Irish Red Ale

Range for this Style
Original Gravity: 1.056 1.036 - 1.046
Terminal Gravity: 1.016 1.010 - 1.014
Color: 17.9 SRM 9 - 14
Alcohol: 5.3% ABV 3.8% - 5%
Bitterness: 76.7 IBU 18 - 28

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