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Old 02-04-2009, 12:49 PM   #1
Jun 2008
Martinsburg, WV
Posts: 753
Liked 10 Times on 8 Posts

Recipe Type: Partial Mash   
Yeast: Nottingham   
Batch Size (Gallons): 5   
Original Gravity: 1.051   
Final Gravity: 1.011   
IBU: 25.5   
Boiling Time (Minutes): 60   
Color: 16.7   
Primary Fermentation (# of Days & Temp): 28   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 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.

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