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Odds and Ends  Ale

Odds and Ends Ale

Irish Red Ale • All Grain • 20 gal


Another end of the season ale.

April 19, 2014 at 12:23am

0.0/5.0 0 ratings

Ingredients (All Grain20 gal)

  • 32 lbs Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • 1.5675 lbs Caramel Wheat Malt; Malteries Franco-Belges

    Caramel Wheat Malt; Malteries Franco-Belges

    MFB’s Caramel Wheat will reinforce the color and head retention of the beer while imparting a nice, medium caramelized flavor.

  • 0.432 lbs Belgian Special B

    Belgian Special B

  • 0.5 lbs Crystal 60; Crisp

    Crystal 60; Crisp

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 2.8175 lbs Carahell® (Organic); Weyermann

    Carahell® (Organic); Weyermann

    Carahell® is produced from malted German two-row barley from certified organic barley. Weyermann CARAHELL® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict “German Purity Law”. We don’t use any genetically manipulated materials.

  • 3 lbs Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 0.5675 lbs Roast Barley; Bairds Malt

    Roast Barley; Bairds Malt

    This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.

  • 1.3438 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.

  • 2 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 oz Nugget - 16.0 AA% pellets; boiled 90 min


    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 3 oz East Kent Goldings - 5.0 AA% pellets; boiled 20 min

    East Kent Goldings

    Mild, slightly flowery.

  • 3 oz Amarillo® - 8.5 AA% pellets; boiled 1 min


    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • Wyeast 1469-PC West Yorkshire Ale

    Wyeast 1469-PC West Yorkshire Ale

    This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: D - Irish Red Ale

Range for this Style
Original Gravity: 1.060 1.044 - 1.060
Terminal Gravity: 1.014 1.010 - 1.014
Color: 18.4 SRM 9 - 18
Alcohol: 5.9% ABV 4% - 6%
Bitterness: 27.7 IBU 17 - 28


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