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Old 01-08-2013, 03:02 PM   #1
brucedelta
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Join Date: Feb 2012
Location: Philly, PA
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Default All-Grain - Irish Red - Feedback request

I am looking at doing a Irish Red over the weekend so I will have some for St Patty's Day. First time posting a recipe, so looking for feedback if anyone has suggestions. I based my thinking mostly from this one http://www.homebrewtalk.com/f65/iris...t-comp-141086/ but wanted to get some caramunich in also as I like malty. I have willamette on hand so I used them for the bittering instead of fuggles as I don't think it will make any difference in bittering. I also have the 1450 yeast on hand, which is part of why I selected to do a Irish Red. I see I forgot to put the whirlfloc on here, but I use that also.

Recipe: Kiss Me I'm Irish TYPE: All Grain
Style: Irish Red Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.8 SRM SRM RANGE: 9.0-18.0 SRM
IBU: 19.6 IBUs Rager IBU RANGE: 17.0-28.0 IBUs
OG: 1.045 SG OG RANGE: 1.044-1.060 SG
FG: 1.010 SG FG RANGE: 1.010-1.014 SG
BU:GU: 0.439 Calories: 151.6 kcal/12oz Est ABV: 4.5 %
EE%: 62.00 % Batch: 5.25 gal Boil: 8.52 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 10 lbs 0.1 oz Total Hops: 1.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 70.0 %
2 lbs 8.0 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2 25.0 %
3.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 1.9 %
3.0 oz Roasted Barley (Simpsons) (550.0 SRM) Grain 4 1.9 %
2.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 5 1.2 %


Name Description Step Temperat Step Time
Mash In Add 14.51 qt of water at 166.3 F 152.0 F 60 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 38.0 F/38.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 6.59gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.035 SG Est OG: 1.045 SG
Amt Name Type # %/IBU
1.00 oz Willamette [4.70 %] - Boil 60.0 min Hop 6 17.1 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 7 2.4 IBUs


---FERM PROCESS-----------------------------
Primary Start: 01/08/2013 - 4.00 Days at 67.0 F
Secondary Start: 01/12/2013 - 10.00 Days at 67.0 F
Style Carb Range: 2.10-2.60 Vols
Bottling Date: 01/22/2013 with 2.3 Volumes CO2:
---NOTES------------------------------------

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