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Herrick the Red
Irish Red Ale • All Grain • 10 gal
Can't resist tweaking an already good recipe...blame my husband...
February 20, 2006 pm 06:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 15 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 1 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 1.5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 tsp
Irish Moss - Irish Moss added final 20 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
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: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 16.3 SRM | 9 - 18 | |
| Alcohol: | 5.7% ABV | 4% - 6% | |
| Bitterness: | 28.1 IBU | 17 - 28 | |
Discussion
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