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Rip Roaring Red Ale
Irish Red Ale • Extract • 5 gal
putting together some grain and extract that I had on hand for a nice red ale.
March 20, 2011 pm 06:08pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Caramel Malt 40L; Briess
Caramel Malt 40L; Briess
Sweet, caramel, toffee flavor. 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. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
Caramel Malt 60L; Briess
Caramel Malt 60L; Briess
Sweet, pronounced caramel flavor. 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 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .33 lbs
Victory® Malt; Briess
Victory® Malt; Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .25 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 3 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 3 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 1 oz
Centennial - 10.0 AA% pellets; boiled 5 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .4 oz
Mt. Hood - 5.0 AA% pellets; boiled 30 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Mt. Hood - 5.0 AA% pellets; 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.
- 1 tsp
Irish Moss - at 45 mins. (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.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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 smoked malt is actually Briess cherrywood smoke malt, and I also added .13 lbs of Simpson Medium Crystal to the grain bill.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 14.4 SRM | 9 - 18 | |
| Alcohol: | 5.1% ABV | 4% - 6% | |
| Bitterness: | 22.2 IBU | 17 - 28 | |
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