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Odds and Ends Ale
Irish Red Ale • All Grain • 20 gal
Another end of the season ale.
April 19, 2014 am 12:23am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 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
Nugget
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
Amarillo®
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 | |
Discussion
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