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T-Boone's Redfield Backwoods Red Ale
Irish Red Ale • All Grain • 5.5 gal
Add 1/2 lb Honey Malt
June 10, 2012 am 12:04am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9.00 lbs
Maris Otter Malt; Bairds Malt
Maris Otter Malt; Bairds Malt
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
- 0.75 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.
- 0.125 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.00 lbs
Halcyon Pale Ale Malt; Thomas Fawcett
Halcyon Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 0.125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.15 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 0.15 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.75 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.50 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.00 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.00 oz
Goldings - 5.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
-
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.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 17.6 SRM | 9 - 18 | |
| Alcohol: | 6.0% ABV | 4% - 6% | |
| Bitterness: | 105.7 IBU | 17 - 28 | |
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