Fingers
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- British Ale Wyeast #1098
- Yeast Starter
- Slurry
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.044
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 22.3
- Color
- 15.3
- Primary Fermentation (# of Days & Temp)
- 14 days @ 68 degrees
- Secondary Fermentation (# of Days & Temp)
- 24 days @68 degrees
- Tasting Notes
- Nicely balanced ale with great flavors from the black patent malt.
This recipe was churned out in minutes because SWMBO asked me to take her to the city... now. I had to pull something off quick, hence the name.
This is the first recipe I felt worthy of posting for others. Make sure you ferment fairly low to keep the esthers out and mash a little higher for a nice full body on this one to complement the hop bill.
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Emergency Irish Red
Brewer: Fingers
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.13 gal
Estimated OG: 1.044 SG
Estimated Color: 15.3 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.75 lb Pale Malt, Maris Otter (3.0 SRM)
Grain 88.06 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.96 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.99 %
1.50 oz Goldings, East Kent [5.90 %] (60 min) Hops 17.0 IBU
0.50 oz Fuggles [4.90 %] (15 min) Hops 2.3 IBU
0.50 oz Goldings, East Kent [5.90 %] (10 min) Hops 2.1 IBU
0.50 oz Fuggles [4.90 %] (5 min) Hops 0.9 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16.75 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 25.13 qt of water at 171.2 F for a 156.0 F mash
Notes:
------
Washed the British Ale yeast from the last batch (IPA).
Mash at 156 degrees.
-------------------------------------------------------------------------------------
This is the first recipe I felt worthy of posting for others. Make sure you ferment fairly low to keep the esthers out and mash a little higher for a nice full body on this one to complement the hop bill.
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Emergency Irish Red
Brewer: Fingers
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.13 gal
Estimated OG: 1.044 SG
Estimated Color: 15.3 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.75 lb Pale Malt, Maris Otter (3.0 SRM)
Grain 88.06 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.96 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.99 %
1.50 oz Goldings, East Kent [5.90 %] (60 min) Hops 17.0 IBU
0.50 oz Fuggles [4.90 %] (15 min) Hops 2.3 IBU
0.50 oz Goldings, East Kent [5.90 %] (10 min) Hops 2.1 IBU
0.50 oz Fuggles [4.90 %] (5 min) Hops 0.9 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16.75 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 25.13 qt of water at 171.2 F for a 156.0 F mash
Notes:
------
Washed the British Ale yeast from the last batch (IPA).
Mash at 156 degrees.
-------------------------------------------------------------------------------------
