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rixie bixie irish red ale
Specialty Beer • Extract • 5.33 gal
rix iebixie
January 2, 2002 pm 04:24pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Fuggle - 5.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1/4 tsp
irish moss - (omitted from calculations)
irish moss
- 1 lb
Lt DME(priming), CUPS - (omitted from calculations)
Lt DME(priming), CUPS
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
steep cracked grains in 2 gallons water at 152 degrees 30 minutes, sparge with 2 qts at 165 degrees. bring boil to 3 gallons after adding extracts. use clover honey. bring cooled wort to 5 1/3 gallons before pitching yeast.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 14.5 SRM | 1 - 50 | |
| Alcohol: | 4.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 32.9 IBU | 0 - 100 | |
Discussion
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