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Old 09-09-2008, 03:58 AM   #1
davebl
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Default Irish Red Critique

What do you guys think??
This is my first recipe formulation

Irish Red Ale

Selected Style and BJCP Guidelines
9D-Scottish And Irish Ale-Irish Red Ale

Minimum OG: 1.044 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 17 IBU Maximum IBU: 28 IBU
Minimum Color: 9.0 SRM Maximum Color: 18.0 SRM


Recipe Overview
Wort Volume Before Boil: 7.50 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.25 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.25 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.034 SG Expected OG: 1.047 SG
Expected FG: 1.012 SG Apparent Attenuation: 72.9 %
Expected ABV: 4.6 % Expected ABW: 3.6 %
Expected IBU (using Tinseth): 20.3 IBU Expected Color (using Daniels): 14.7 SRM
BU:GU ratio: 0.43 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF


Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 8.00 lb 85.0 % 4.4 In Mash/Steeped
UK Medium Crystal 0.75 lb 8.0 % 8.2 In Mash/Steeped
US Carapils Malt 0.50 lb 5.3 % 0.1 In Mash/Steeped
UK Roasted Barley 0.16 lb 1.7 % 18.6 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 0.50 oz 11.5 Loose Pellet Hops 60 Min From End
UK Golding 5.5 % 0.50 oz 6.9 Loose Pellet Hops 20 Min From End
US Glacier 5.0 % 0.25 oz 1.9 Loose Pellet Hops 10 Min From End


Other Ingredients
Ingredient Amount When


Yeast
Wyeast 1084-Irish Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 23 Total Magnesium (ppm): 2
Total Sodium (ppm): 7 Total Sulfate (ppm): 9
Total Chloride(ppm): 7 Total Bicarbonate (ppm): 52


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out

Step Type Temperature Duration
Rest at 154 degF 60
Raise to and Mash out at 171 degF 10


Recipe Notes

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Old 09-09-2008, 04:03 AM   #2
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Looks pretty good here, I wouldn't recommend changing anything.

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Old 09-09-2008, 12:13 PM   #3
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If that's your first solo recipe formulation, keep doing whatever you're doing, because you're pretty much hit it bang-on!

I think your saccharification rest is a degree or two high; I'm interested to read why you chose that temperature.

Cheers,

Bob

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Old 09-09-2008, 01:57 PM   #4
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Quote:
Originally Posted by BobNQ3X View Post
I think your saccharification rest is a degree or two high; I'm interested to read why you chose that temperature.
I was afraid that 151 - 152 would leave it too dry. I tried to keep Smithwick's in mind as a guide for this, and wanted a more malty beer. Think 154 is too high?
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Old 09-09-2008, 02:05 PM   #5
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Nope! It's your thought process I was looking for, and you gave it me. Makes perfect sense.

Hope it comes out like you expect!

Cheers,

Bob

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Old 09-09-2008, 03:06 PM   #6
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Irish Red should finish pretty dry. I recommend mashing at 150-152. 150 would probably get you close to Smithwicks. I did a red at 154 and it's too malty, it's more like a Scottish Export 80/-.

This recipe will be fairly true to style. Nice job.

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