Irish Red Critique

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

davebl

Well-Known Member
Joined
Nov 4, 2007
Messages
298
Reaction score
5
Location
Central Arkansas
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
 
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
 
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?
 
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. :)
 
Back
Top