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Primeira Leva Red Ale
Irish Red Ale • All Grain • 33 L
Lovely Red Ale we do.
January 11, 2010 pm 08:53pm
0.0/5.0 0 ratings
Ingredients (All Grain, 33 L)
- 5 kg
Cargill Two-Row Pale; Cargill Malt
Cargill Two-Row Pale; Cargill Malt
This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles.
- 3 kg
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 20 g
Brewers Gold - 9.0 AA% whole; boiled 75 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 20 g
Brewers Gold - 9.0 AA% whole; boiled 15 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 2 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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: | 13.4 SRM | 9 - 18 | |
| Alcohol: | 5.0% ABV | 4% - 6% | |
| Bitterness: | 21.8 IBU | 17 - 28 | |
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