Please review this Bailey's Red Ale

Hello all,

I was wondering if anyone could comment on this recipe below. I’m sorry that I can’t point to the source of the recipe other than the brewer being Krekel Brewing. I saved it a while back from somewhere and don’t recall where I picked it up from. The only changes I’ve made was to the equipment to match my brew kettle and to bump up the OG a few points. I have yet to have a red ale and don't know what to expect from it.

Some questions I have is:

1. Since I will be BIAB, will I need to alter the steps that he has listed?

2. Is there a particular reason this recipe calls for DME for bottle carbing instead of regular priming corn sugar? Can I just prime with corn sugar instead

3. My house temps average mid 60’s-68* or so unless it’s in the teens outside where it might fall briefly into the upper 50’s, but on average I can keep it in the upper 60’s. I do not yet have a ferm chamber, so warmer temps is something I have to contend with. I’ve yet to use liquid yeast and do not have a stir plate to make a starter. Is there a substitute yeast I could use such as US-05?

4. What benefits would the Wyeast Labs #1084 have over a dry yeast?

View attachment Bailey's Red Ale.bsmx

Sorry about the copy and paste from the brew steps.

Bailey's Red Ale
Irish Red Ale (9 D)

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.26 gal
Boil Time: 90 min
End of Boil Vol: 6.76 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 16 Sep 2011
Brewer: Krekel Brewing
Asst Brewer:
Equipment: 15 gallon kettle
Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Taste Rating: 49.0
Taste Notes:
Prepare for Brewing

• Clean and Prepare Brewing Equipment
• Total Water Needed: 9.57 gal

Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
6 lbs 0.8 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 55.6 %
1 lbs 3.4 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 11.1 %
1 lbs 3.4 oz Melanoiden Malt (24.0 SRM) Grain 3 11.1 %
1 lbs 3.4 oz Toasted Malt (27.0 SRM) Grain 4 11.1 %
1 lbs 3.4 oz Victory Malt (25.0 SRM) Grain 5 11.1 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.61 qt of water at 163.7 F 152.0 F 60 min
• Batch sparge with 4 steps (Drain mash tun , 2.05gal, 2.05gal, 2.05gal) of 168.0 F water
• Add water to achieve boil volume of 8.26 gal
• Estimated pre-boil gravity is 1.041 SG
Boil Ingredients
Amt Name Type # %/IBU
0.53 oz Fuggles [5.20 %] - Boil 60.0 min Hop 6 8.0 IBUs
0.53 oz Goldings, East Kent [5.70 %] - Boil 60.0 min Hop 7 8.7 IBUs
0.53 oz Fuggles [5.20 %] - Boil 15.0 min Hop 8 4.0 IBUs
0.53 oz Goldings, East Kent [5.70 %] - Boil 15.0 min Hop 9 4.3 IBUs
• Estimated Post Boil Vol: 6.76 gal and Est Post Boil Gravity: 1.052 SG
Cool and Transfer Wort
• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 5.50 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 10 -
• Measure Actual Original Gravity _______ (Target: 1.052 SG)
• Measure Actual Batch Volume _______ (Target: 5.50 gal)
• Add water if needed to achieve final volume of 5.50 gal
Fermentation
• 16 Sep 2011 - Primary Fermentation (14.00 days at 72.0 F ending at 70.0 F)
Dry Hop and Bottle/Keg
• Measure Final Gravity: _________ (Estimate: 1.013 SG)
• Date Bottled/Kegged: 30 Sep 2011 - Carbonation: Bottle with 6.04 oz Dry Malt Extract
• Age beer for 14.00 days at 70.0 F
• 14 Oct 2011 - Drink and enjoy!
Notes