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Wild House Brewery Irish Red Ale
Irish Red Ale • All Grain • 5 gal
This is a tad hoppy for an Irish Red Ale
May 13, 2010 pm 08:34pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.5 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- .13 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .13 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .25 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 l
Irish Moss - (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.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.014 | |
| Color: | 14.7 SRM | 9 - 18 | |
| Alcohol: | 4.0% ABV | 4% - 6% | |
| Bitterness: | 40.1 IBU | 17 - 28 | |
Discussion
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