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458 Red
Irish Red Ale • Partial Mash • 5 gal
This is our 3rd batch of beer, 1st attempt at a red. The original gravity was a little low than predicted but still within range for a red(probably from not sparging the grain enough).
March 10, 2007 pm 06:36pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 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.
- 4 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 2 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1 oz
Goldings - 5.0 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
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: | 1.057 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 13.8 SRM | 9 - 18 | |
| Alcohol: | 5.8% ABV | 4% - 6% | |
| Bitterness: | 28.3 IBU | 17 - 28 | |
Discussion
Update
2007-03-10 6:41pm
3/10/07 Just transferred to the secondary after 2 weeks in the primary. Well, keep in secondary ~1 week. Tasted great when we transferred it. Cant wait till its done...
Bottled
2007-03-26 6:30pm
Bottled on 3/23 after a total of 2 weeks in primary, and 2 weeks in secondary. Maybe a little overkill, for this style but a little extra aging never hurt anything.
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