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Summer Irish Red
Irish Red Ale • All Grain • 19.50 L
Irish red ale is not known as a beer for the summer season. I twisted a regular recipe so that it gained some chracteristics of summer beers. Ginger and orange peels give this ale a good accent of freshness. Also, bitterness is set low, so that it is in a milder side for this style. Brewed on 5/7/09. Bottled on 6/13/09.
July 11, 2009 pm 11:31pm
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.86 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.94 kg
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 0.14 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.12 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.23 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 14 g
Target - 10.0 AA% whole; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 8 g
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 8 g
East Kent Goldings - 5.0 AA% whole; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 5 g
Ginger Peel (at the end of the boil, rest 15min. ) - (omitted from calculations)
Ginger Peel (at the end of the boil, rest 15min. )
- 5 g
Orange Peel (at the end of the boil, rest 15min. ) - (omitted from calculations)
Orange Peel (at the end of the boil, rest 15min. )
- 1 tsp
Irish Moss (15 min. boil. ) - (omitted from calculations)
Irish Moss (15 min. boil. )
- 1 tsp
Gypsum (at mashing. ) - (omitted from calculations)
Gypsum (at mashing. )
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
1-step Infusion mashing. I actually used a sediment from the "Fuller's ESB" clone (using the Wyeast London ESB yeast) to save some money. Also, I used oat malts instead of flaked oats (the same amount). Brewed on 5/7/09. The OG was 1.066, the FG was 1.006. Maybe too dry for the style, but O.K. in the summer season. Bottled on 6/13/09.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 16.7 SRM | 9 - 18 | |
| Alcohol: | 5.8% ABV | 4% - 6% | |
| Bitterness: | 22.9 IBU | 17 - 28 | |
Discussion
Tasted
2009-08-28 10:44pm
This beer turns out to be pretty ordinal Irish red ale, with a slight hint of ginger and citrus. Next time, I would try to make the amount of ginger double, and add a grapefruit juice at bottling.
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