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Broken Clover
Irish Red Ale • Extract • 5 gal
Should be brewed by 2/9/08
February 1, 2008 am 09:30am
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .25 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .125 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Target - 10.0 AA% whole; boiled 45 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
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: | 17.7 SRM | 9 - 18 | |
| Alcohol: | 5.9% ABV | 4% - 6% | |
| Bitterness: | 25.3 IBU | 17 - 28 | |
Discussion
Planning process
2008-02-01 9:34am
Hello everyone, I am planning my next batch and would like some help. So far this is what I have. If anyone has suggestions or comments please let me know. I am a new homebrewer (this will be my 6th batch) and need all the help and advice I can get. My one question for anyone willing to answer is: in the description of Irish Reds it talks about low to no aroma, but in a lot of the recipes on here people are using aroma hops? Is that just a personal preference or a lack of knowledge. Thanks
Brewed Last Night 2/8/2008
2008-02-09 8:15am
I brewed this last night. Nothing unusual, steeped grains by bringing to a boil, took off heat and then put grains in water for 30 min. Brought back to near boil took off heat and added LME, DME, honey, and brown sugar. Then brought back to boil and added hops. Boiled for 45 min then ice water chilled the brew pot. Pitched yeast at 78 deg. Woke up this morning to an active fermenter! Only new part for me was using a bag to boil the hops. Seems to have worked out just fine. OG = 1.058 Hope it turns out good. I will keep you updated.
Taste Great
2008-03-16 3:51pm
I bottled this about 2 weeks ago. I chilled a few for a St. Patrick's Day party. This beer turned out very good. In another two weeks this beer will be amazing. About 6 people tried it and they all loved it, they are all begging me for some of it. Well thats my update, if you decide to brew it I hope it turns out as good for you as it did for me.
Post a Comment
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