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red skin
Irish Red Ale • All Grain • 20 L
pure red
November 24, 2006 am 07:45am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 4.5 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.25 kg
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.25 kg
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 0.25 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.10 kg
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 0.15 kg
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.
- 0.15 kg
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 16 g
Marynka; Chmiel Polski s.a. - 10.5 AA% pellets; boiled 60 min
Marynka; Chmiel Polski s.a.
- 14 g
Lublin - 4.5 AA% pellets; boiled 15 min
Lublin
Mild. 'Noble'.
- 14 g
Lublin - 4.5 AA% pellets; boiled 1 min
Lublin
Mild. '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: | 1.060 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 17.3 SRM | 9 - 18 | |
| Alcohol: | 6.1% ABV | 4% - 6% | |
| Bitterness: | 30.1 IBU | 17 - 28 | |
Discussion
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