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Beth's Rosy Cheeks 3
Irish Red Ale • All Grain • 5.5 gal
An Irish-style Red Ale - my wife Beth's favorite beer.
February 5, 2004 pm 03:29pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 13 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
- .5 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
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 75 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .25 oz
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 2 tsp
Clearfine - Calcium Carbonate (omitted from calculations)
Clearfine
Clarifier. A unique blend of animal collagen and polysaccharides which, when added to beer during cold storage, results in rapid precipitation and compaction fo yeast and insoluble materials. Usage approx. .8-2.4 oz. per 1- bbl. Benefits are simpler, quicker preparation that isinglass, improved yeast separation, reduced beer loss and improved filter performance. Separated material forms a dense, compact layer.
- 1 tsp
Clearfine - Phosphoric Acid (omitted from calculations)
Clearfine
Clarifier. A unique blend of animal collagen and polysaccharides which, when added to beer during cold storage, results in rapid precipitation and compaction fo yeast and insoluble materials. Usage approx. .8-2.4 oz. per 1- bbl. Benefits are simpler, quicker preparation that isinglass, improved yeast separation, reduced beer loss and improved filter performance. Separated material forms a dense, compact layer.
- 1 tsp
Clearfine - Irish Moss (omitted from calculations)
Clearfine
Clarifier. A unique blend of animal collagen and polysaccharides which, when added to beer during cold storage, results in rapid precipitation and compaction fo yeast and insoluble materials. Usage approx. .8-2.4 oz. per 1- bbl. Benefits are simpler, quicker preparation that isinglass, improved yeast separation, reduced beer loss and improved filter performance. Separated material forms a dense, compact layer.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
An Irish-style Red Ale. Based on a the 2004 BJCP proposed guidelines for Irish Red Ale. Single-step infusion mash at 150 F for 60 minutes. Primary: 7 days at 68 F. Secondary: 21 days at 68 F.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 14.8 SRM | 9 - 18 | |
| Alcohol: | 6.1% ABV | 4% - 6% | |
| Bitterness: | 21.7 IBU | 17 - 28 | |
Discussion
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