O'Berty IRA
Irish Red Ale • All Grain • 18.93 L
Irish Red (fall) Ale
October 24, 2006 am 11:56am
Ingredients (All Grain, 18.93 L)
- 3.5 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .500 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .500 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- .060 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .250 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 28 g
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 14 g
Saaz - 4.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 7 g
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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: | 1.053 | 1.044 - 1.060 | |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 14.4 SRM | 9 - 18 | |
| Alcohol: | 5.4% ABV | 4% - 6% | |
| Bitterness: | 26.4 IBU | 17 - 28 |
