Red Irish Ale
Scottish Export 80/- • Extract • 23 L
May 24, 2002 pm 08:13pm
Ingredients (Extract, 23 L)
- .05 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .45 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 3 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 50 g
Cluster - 7.0 AA% pellets; boiled 30 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 25 g
Goldings - 5.0 AA% pellets; boiled 10 min
Goldings
Mild. Slightly flowery.
- 25 g
Goldings - 5.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.040 - 1.054 | |
| Terminal Gravity: | 1.010 | 1.010 - 1.016 | |
| Color: | 12.2 SRM | 9 - 17 | |
| Alcohol: | 4.2% ABV | 3.9% - 5% | |
| Bitterness: | 25.1 IBU | 15 - 30 |
