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Rick's 45th Irish Ale
Irish Red Ale • All Grain • 5.5 gal
new recipe will be made 3/13/09 In honor of St. Patrick's Day :)
March 13, 2009 am 01:04am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 1.00 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.
- 6 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .12 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.50 oz
Perle - 8.2 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 0.50 oz
Perle - 8.2 AA% whole; boiled 10 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 2 oz
Goldings - 5.0 AA% whole; boiled 5 min
Goldings
Mild. Slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 15.7 SRM | 9 - 18 | |
| Alcohol: | 5.1% ABV | 4% - 6% | |
| Bitterness: | 22.8 IBU | 17 - 28 | |
Discussion
Very popular with the ladies...
2009-05-28 2:59pm
I was not fond of this particular beer...but...everybody else loved it they all gave it rave reviews...I like a fuller body and a bit more of a hop profile...for a red beer...well it, in my opinion was a good amber beer. All in all I will say it is a very good lighter style beer and the ladies will love it.
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