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Red Irish Ale

Red Irish Ale

Scottish Export 80/- • Extract • 23 L

John McClumpha

May 24, 2002 pm 08:13pm

0.0/5.0 0 ratings

Ingredients (Extract23 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

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