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Ryrish Ale
Irish Red Ale • Extract • 5 gal
Took my Irish Red Ale Recipe and made it a Rye. Added some extra hops too.
April 12, 2014 pm 12:12pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. 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 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- .25 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 6.6 lbs
CBW® Rye Liquid (Malt Extract); Briess
CBW® Rye Liquid (Malt Extract); Briess
CBW® Rye extract is 100% pure malt extract made from 100% malt and water. CBW® Rye Extract is used in the production of Roggenbier and other styles of Rye Beer. CBW® Rye Extract is specially formulated to develop an appealing malty, caramel flavor with subtle spicy rye notes. Use alone, with other extracts or with specialty grains to suit your brewing pleasure. Or use in small quantities to add interest and complexity to just about any beer style, from Pale Ales to Stouts.
- 1.5 oz
Glacier - 5.0 AA% pellets; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- .5 oz
Nugget - 13.0 AA% pellets; boiled 2 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
OG: 1.048 FG: 1.015
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 17.3 SRM | 9 - 18 | |
| Alcohol: | 5.9% ABV | 4% - 6% | |
| Bitterness: | 38.2 IBU | 17 - 28 | |
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