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maple cream ale
Irish Red Ale • Partial Mash • 3 gal
1st maple- more borwn and creamy from lactose
January 5, 2009 am 02:57am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 3 gal)
- .5 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
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .25 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .25 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 2 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .25 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- .75 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Liberty - 4.0 AA% whole; boiled 3 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
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: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 13.7 SRM | 9 - 18 | |
| Alcohol: | 5.7% ABV | 4% - 6% | |
| Bitterness: | 19.8 IBU | 17 - 28 | |
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