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ABMB Red-Headed Step Child Ale
Irish Red Ale • All Grain • 5 gal
A real man's Irish Red Ale. It's full-bodied goodness will grow hair on your chest--red hair.
February 22, 2007 pm 10:20pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
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.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .8 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .8 oz
Fuggle - 4.8 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 3.6 g
Gypsum - (omitted from calculations)
Gypsum
- 3.6 g
Chalk - (omitted from calculations)
Chalk
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Step mash at 122F (30 mins), 140F (30 mins) and 158F (30 mins). Add 1 tbsp of Irish Moss to the last 15 minutes of boil for fining.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 13.6 SRM | 9 - 18 | |
| Alcohol: | 5.8% ABV | 4% - 6% | |
| Bitterness: | 29.5 IBU | 17 - 28 | |
Discussion
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