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Arget's Irish Red Ale
Irish Red Ale • All Grain • 8 gal
Lightly sweetened, crisp with good carbonation, and nice reddish hue.
November 24, 2008 am 12:51am
0.0/5.0 0 ratings
Ingredients (All Grain, 8 gal)
- 11 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.
- 2 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 2 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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
add 2 whirlflock tablets @ 15 min I used 2 packages of Yeast. -Prepare ~12 gal water for brewing. -Mash In: Add 18.75 qt of water at 170.1 F Hold mash at 154.0 F for 60 min -Batch Sparge Round 1: Sparge with 2.25 gal of 168.0 F water. -Batch Sparge Round 2: Sparge with 5.00 gal of 168.0 F water. -Boil volume equals ~9.80 gal I came out with a Pre-boil Gravity of 1.042 SG with all grains/extracts added, and an OG of 1.053 after boil. My FG was 1.014. It spent 6 days in my primary and 10 in my secondary before I bottled with 9.5oz DME and let it condition for 4 weeks. -EST ABV = 4.9%
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 15.7 SRM | 9 - 18 | |
| Alcohol: | 4.8% ABV | 4% - 6% | |
| Bitterness: | 21.5 IBU | 17 - 28 | |
Discussion
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