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Shaun of the Red Ale
Irish Red Ale • All Grain • 5 gal
A robust Red ale.
September 25, 2017 pm 04:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .3 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
American Caramel 90°L
American Caramel 90°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 1.5 oz
Columbus - 10.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Columbus - 10.0 AA% pellets; boiled 5 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
-
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.
Notes
Red Ale with a west coast lean.
Style (BJCP)
Category: 15 - Irish Beer
Subcategory: A - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.036 - 1.046 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.014 | |
| Color: | 17.9 SRM | 9 - 14 | |
| Alcohol: | 5.3% ABV | 3.8% - 5% | |
| Bitterness: | 76.7 IBU | 18 - 28 | |
Discussion
Mash Target temp for how long?
2017-11-30 8:28pm
I need to know target mash temp and how long to mash in.
Mash and Sparge
2017-12-01 9:42am
My guess is mash at 152 for and hour and sparge for 15 min at 165
That will work
2017-12-05 4:10pm
That will work. I believe mashed at 153. I do BIAB so I don't usually sparge.
Shaun of the Red Ale
2017-12-06 5:14pm
I also use BIAB Electric Brewery
Post a Comment
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