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Beth's Rosy Cheeks
Irish Red Ale • All Grain • 5 gal
An Irish-style Red Ale - my wife Beth's favorite beer.
February 14, 2002 pm 12:33pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .75 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
Belgian Special B
Belgian Special B
- .125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .125 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .75 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
An Irish-style Red Ale. Based on a Midwest Supplies extract kit recipe.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 16.7 SRM | 9 - 18 | |
| Alcohol: | 5.2% ABV | 4% - 6% | |
| Bitterness: | 24.7 IBU | 17 - 28 | |
Discussion
Brew Date: 3/3/2002
2002-03-06 12:11pm
Brewed "Beth's Rosy Cheeks" on 3/3/02. It was BITTER cold on my brewing porch - below zero farenheit! My extraction was a little low, so the OG came up to only 1050 instead of 1055. Forgot to buy Cascade hops (DUH!) so my first bittering was a mixture of EKG, Fuggles, and um... something else, I forget. Fermentation took off right away, and it's still going strong this morning.
Racked to secondary
2002-03-26 12:28pm
Racked to Secondary on 3/10/2002. Lots of trub - it was a little cloudy - hopefully it will settle out in the secondary. Tastes caramelly!
Kegged: 3/31/2002
2002-04-11 11:14am
Very clear, ruby color when I racked this to a 5 gal corny keg, with 3/4 c. priming sugar. Applied 15 psi pressure, set in fridge at 50 F.
Tasting Notes
2002-04-11 11:15am
Nice, white head, clear ruby color. Malty, caramel flavor, with just enough hops to balance. Num!
NEXT TIME...
2002-08-23 4:33pm
...I think I'll add a bit more flavor and aroma hops just to kick up the palate a bit.
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