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Red Thunder
Irish Red Ale • Partial Mash • 5.25 gal
Trying to make a nice dark red color. HBS out of roasted barley, had to use English Black Patent cut with a little Crystal 200*L.
March 9, 2008 pm 05:20pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 5.25 gal)
- 2 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
Melanoidin Malt
Melanoidin Malt
Red Ales
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .15 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 4 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .25 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Northdown - 8.0 AA% pellets; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- .25 oz
East Kent Goldings - 3.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Northdown - 8.0 AA% pellets; boiled 3 min
Northdown
Mellow English higher alpha-acid hop.
- 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
Notes
Multi-step mash. 30' rests @ 104*-140*-158* F. Mash out 170* & sparge. Extract/Honey/Irish Moss added last 15 min. of boil. IBU's approx. 21.5 due to late extract method.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 15.0 SRM | 9 - 18 | |
| Alcohol: | 5.5% ABV | 4% - 6% | |
| Bitterness: | 19.6 IBU | 17 - 28 | |
Discussion
St. Patty's Day Weekend!!!!
2008-03-15 1:31pm
Storming outside today...good day to brew! And an Irish Red for St. Patty's to boot! As usual, my wife is complaining that I'm stinking up the house again, but grains and hops cooking smells pretty damn good to me! I got a good feeing about this recipe. Will have to see. Can't wait. Mmmmmmmmm This my second partial mash. O.G. was 1.054 @ 85.5% mash efficiency.
Smooth Easy Drinker
2008-04-30 7:49pm
This really came out a good for the first time brewing this recipe. Really smooth with a slight initial malty sweetness followed with a dry roasted grain flavor. Smells really great! I don't think I would change a thing on this recipe the next time I brew this.
Post a Comment
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