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Red Lager
Irish Red Ale • All Grain • 5 gal
Irish Red as a lager
December 1, 2018 pm 09:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
ESB Pale; Gambrinus Malting
ESB Pale; Gambrinus Malting
Our 'Extra Special British' Pale malt is malted for brewers seeking the unique flavor imparted by British Pale Malt. Gambrinus has modified its malting process to give you a distinct malt, traditionally found only on the British Isles.
- .625 lbs
Melanoidin Malt; Weyermann®
Melanoidin Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
- .125 lbs
Blackprinz® Malt; Briess
Blackprinz® Malt; Briess
Subtle, smooth, no bitter, astringent, dry flavors or aftertaste — Very delicate, clean flavor. Mild roasted malty flavor.
- .25 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 oz
Fuggle - 4.8 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.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. 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 23C ± 3C. 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. 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.
Style (BJCP)
Category: 15 - Irish Beer
Subcategory: A - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.036 - 1.046 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.014 | |
| Color: | 15.1 SRM | 9 - 14 | |
| Alcohol: | 5.0% ABV | 3.8% - 5% | |
| Bitterness: | 24.0 IBU | 18 - 28 | |
Discussion
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