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Blacksmith's Red Hammer
Irish Red Ale • All Grain • 10 gal
Attempt at Smithwicks
April 15, 2011 pm 10:27pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 12 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 4 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 12/16 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6/16 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 2 oz
Fuggle - 5.3 AA% pellets; boiled 75 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 oz
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1 tsp
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.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 17.5 SRM | 9 - 18 | |
| Alcohol: | 4.3% ABV | 4% - 6% | |
| Bitterness: | 33.4 IBU | 17 - 28 | |
Discussion
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