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Rainy Day Red
Irish Red Ale • Extract • 5 gal
Sweet & Hoppy...Clean, Clean, Clean Finish
August 3, 2006 pm 02:24pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 2 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6.5 lbs
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Bullion - 8.3 AA% pellets; boiled 60 min
Bullion
Neutral. Not highly regarded.
- .5 oz
Tettnanger - 3.9 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Willamette - 4.9 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Heat water to 150 F, add grain and steep @ 140 F for 20 min...Cool to 130 F and steep for 15 min (Protein Break for better head ... maybe... just experimentation). Sparge w/ 170 F water into B.K. to make 2.25 gals. Boil for 60 min, add hops per recipe. Add to ~ 3.0 gal cold water in F.V. and let chill to ferm temp. Pitch yeast @ ~70 F
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: | 1.013 | 1.010 - 1.014 | |
| Color: | 18.6 SRM | 9 - 18 | |
| Alcohol: | 5.8% ABV | 4% - 6% | |
| Bitterness: | 34.9 IBU | 17 - 28 | |
Discussion
over all good beer
2006-11-02 3:30pm
It turn out great. A bit estery, but I'd have to blame that on lack of ferm temp control. Next time I'm going to back off a bit on the roast malt, as the smoky flovor came off a bit to stong for my taste.
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