ceannt
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Nottingham
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.051
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 25.5
- Color
- 16.7
- Primary Fermentation (# of Days & Temp)
- 28
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- rich and malty with a slightly dry finish
O.G. 1.051
F.G 1.011
16.70 SRM
25.5 IBU
1 pound Maris Otter
0.25 pounds Roasted Barley
0.25 pounds Crystal Malt 40
0.25 pounds Crystal Malt 90
0.25 pounds CaraMalt
6 pounds extra light LME
1.5oz Goldings (4.1%AA) 60-min.
0.25 Goldings (4.1%AA)10-min.
Nottingham yeast
mash grain with 1.25 quarts/pound at 150 degrees for 60-min.
batch sparge at 170 degrees with 3-gallons in 2 steps.
add LME late, with 15-min. left in boil.
cool wort and top off to 5-gallons.
rehydrate yeast in 1-cup 80 degree water for 20-min.
No need to secondary.
Very easy, simple traditional Irish Red Ale. Very nice deep red color.
F.G 1.011
16.70 SRM
25.5 IBU
1 pound Maris Otter
0.25 pounds Roasted Barley
0.25 pounds Crystal Malt 40
0.25 pounds Crystal Malt 90
0.25 pounds CaraMalt
6 pounds extra light LME
1.5oz Goldings (4.1%AA) 60-min.
0.25 Goldings (4.1%AA)10-min.
Nottingham yeast
mash grain with 1.25 quarts/pound at 150 degrees for 60-min.
batch sparge at 170 degrees with 3-gallons in 2 steps.
add LME late, with 15-min. left in boil.
cool wort and top off to 5-gallons.
rehydrate yeast in 1-cup 80 degree water for 20-min.
No need to secondary.
Very easy, simple traditional Irish Red Ale. Very nice deep red color.
