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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Mash Temperature help
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Old 01-18-2008, 06:24 PM   #1
ohiodad
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Default Mash Temperature help

O.k. I'm attempting this one today that I found on the Database.. Looking for advice on the mash temp for this one since there is none listed. I'll go with your advice I'm thinking medium body batch sparge? Around 154 for an hour? Your thoughts would be appreciated! Planning to brew soon as I have the afternoon off..
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St Fuad's Irish Red

--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: see below
Batch Size (Gallons): 5.5
Original Gravity: 1.057
Final Gravity: 1.014
IBU: 18.7
Boiling Time (Minutes): 60
Color: 15.9
Primary Fermentation (# of Days & Temp): play it by ear
Secondary Fermentation (# of Days & Temp): play it by ear
Additional Fermentation: aging helps


Irish Red
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-D Scottish And Irish Ale, Irish Red Ale
Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75
Anticipated OG: 1.057 Plato: 13.98
Anticipated SRM: 15.9
Anticipated IBU: 18.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.048 SG 11.97 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.3 11.00 lbs. Vienna Malt America 71.27 4
3.9 0.50 lbs. Crystal 30L America 71.27 30
2.0 0.25 lbs. Roasted Barley America 56.73 450
7.8 1.00 lbs. Cara-Pils Dextrine Malt 67.12 2
Potential represented as Yield, Coarse Grind As Is.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Whole 5.00 15.0 40 min.
1.00 oz. Goldings - E.K. Whole 4.75 3.7 8 min.

Yeast
-----
Wyeast 1084 / WLP004
-OR-
Wyeast 1728 / WLP028
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Old 01-18-2008, 09:29 PM   #2
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154F is good for an Irish Red. That gives you more body & maltiness.

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Old 01-18-2008, 10:26 PM   #3
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Quote:
Originally Posted by david_42
154F is good for an Irish Red. That gives you more body & maltiness.
+1 on that. Looks good to me.
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Old 01-19-2008, 02:24 AM   #4
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Thanks guys!! I went with 154. Actually wound up around 153.5 but I figured close enough on this one. Smelled delicious cooking... Must be all that Vienna... Looking forward to sampling this one

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