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Red Ale N. 2
Irish Red Ale • All Grain • 23 L
Could have been stronger with a more accurate sparging, but excess in hopps somehow masks lack in alcohol. The result overall is very good to drink.
February 25, 2006 am 06:07am
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 5 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.764 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 30 g
Target - 10.0 AA% whole; boiled 90 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 30 g
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 7 g
Irish Moss - (omitted from calculations)
Irish Moss
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Low mash efficiency is due to misperformed sparging. Too much hops for the style. But overall the result is very good to drink.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 14.5 SRM | 9 - 18 | |
| Alcohol: | 4.3% ABV | 4% - 6% | |
| Bitterness: | 42.6 IBU | 17 - 28 | |
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