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Old 11-12-2008, 05:11 AM   #1
Fingers
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Jan 2007
Lac du Bonnet, Manitoba
Posts: 4,216
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Recipe Type: All Grain   
Yeast: British Ale Wyeast #1098   
Yeast Starter: Slurry   
Batch Size (Gallons): 10   
Original Gravity: 1.044   
Final Gravity: 1.012   
IBU: 22.3   
Boiling Time (Minutes): 60   
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.





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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.
-------------------------------------------------------------------------------------


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