Recipe Type: All Grain
Yeast: 1338
Yeast Starter: 1L
Batch Size (Gallons): 3
Original Gravity: 1.049
Final Gravity: 1.015
IBU: 32.7
Boiling Time (Minutes): 60
Color: 12.9
Primary Fermentation (# of Days & Temp): 21 @ 68
Tasting Notes: Awesome

Recipe Specifications
--------------------------
Batch Size: 3.00 gal
Boil Size: 3.43 gal
Estimated OG: 1.049 SG
Estimated Color: 12.9 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 90.42 %
0.33 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.97 %
0.10 lb Barley, Flaked (1.7 SRM) Grain 1.81 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 1.81 %
1.00 oz Fuggles [4.00 %] (60 min) Hops 24.4 IBU
0.50 oz Fuggles [4.00 %] (15 min) Hops 6.1 IBU
0.25 oz Fuggles [4.00 %] (10 min) Hops 2.2 IBU
1 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale


Mash Schedule: Decoction Mash, Triple
Total Grain Weight: 5.53 lb
----------------------------
Decoction Mash, Triple
Step Time Name Description Step Temp
45 min Acid Rest Add 11.06 qt of water at 97.1 F 95.0 F
60 min Protein Rest Decoct 2.95 qt of mash and boil it 122.0 F
15 min Saccharification Decoct 3.69 qt of mash and boil it 148.0 F
15 min Saccharification Decoct 2.00 qt of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F


Notes:

(It's a 3 gal batch because that's what I brew -- when I do 5 gal I get a little tired of drinking it by then last gallon or two, so this way I get to enjoy different beers and brew more often. If somebody needs the recipe scaled, just ask.)

I know decoction mashes are unnecessary for this style, but I did it so I could figure out the decoction process before I attempted something that does normally use it. I'm glad I did though, it has a great thick mouthfeel. It's like a good thick porter, but not quite a stout.

It has a dark ruby-brownish color, probably a combination of my water profile, slow cooling, and the decoction process.

I know Fuggles are not a popular hops around these parts, but I feel like they work well for this style and balanced really well with the malt. I'm sure EKG would work as well. I used 1338 because that's what I have on hand, but I'm sure english/irish ale yeasts would work well and add additional positive flavors.

It tastes more like Sam Adams Irish Red than Smithwicks or Murphy's Red. Definitely not a clone, that's just how it came out.



I'll add a pic as soon as I pop open another bottle.