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Dans Red Ale
Irish Red Ale • All Grain • 2.25 gal
Ferment at 62-65 degrees F for 2 weeks. Prime and bottle, let condition/carbonate for 2 weeks then let lager in bottle at 34 degrees for 2 weeks
April 26, 2011 am 10:32am
0.0/5.0 0 ratings
Ingredients (All Grain, 2.25 gal)
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .15 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2.8 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.
- .25 lbs
Melanoidin Malt; Weyermann®
Melanoidin Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
- .5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.25 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
Whitbread Golding (WGV) - 4.5 AA% whole; boiled 25 min
Whitbread Golding (WGV)
Traditional English hop with a sweet and fruity aroma.
- .5 tsp
Whirlfloc Tablets (Irish moss) - Add in the last 15 minutes of boil (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale 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.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 18.0 SRM | 9 - 18 | |
| Alcohol: | 5.0% ABV | 4% - 6% | |
| Bitterness: | 18.1 IBU | 17 - 28 | |
Discussion
changed recipe
2011-05-30 12:47pm
i changed this to make it a little fuller and darker in color, also switched to Mashing with all grain, because all the beers i have brewed with DME have all came out tasting relatively the same
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