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A'mhuc Ruadh
Irish Red Ale • Extract • 5 gal
revised to partial mash. brewing next, I'll let you all know how it turns out
June 19, 2008 am 06:53am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 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.
- 0.25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.25 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.25 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.25 lbs
CaraMalt; Beeston
CaraMalt; Beeston
Often used to give color and flavor to pale lagers.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.5 oz
Goldings - 4.1 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 0.25 oz
Goldings - 4.1 AA% pellets; boiled 10 min
Goldings
Mild. Slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 16.3 SRM | 9 - 18 | |
| Alcohol: | 5.2% ABV | 4% - 6% | |
| Bitterness: | 27.3 IBU | 17 - 28 | |
Discussion
brewed 12/19/08
2008-12-22 6:45am
Mashed all grains at 150 degrees for 1-hour. sparged with 170-degree. Extract added semi late with 30-min. left in boil. turned out a good bit darker than calculated (or expected).
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