This Irish red ale comes out great, very malty
Type: All Grain
Date: 2/5/2011
Batch Size: 11.00 gal
Brewer: Rabid Viking Brewing
Boil Size: 13.48 gal
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
16.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 86.51 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.11 %
0.50 lb Special Roast (50.0 SRM) Grain 2.69 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.35 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.35 %
2.00 oz Williamette [4.80 %] (60 min) Hops 16.7 IBU
1.50 oz Goldings, East Kent [4.50 %] (30 min) Hops 9.0 IBU
0.50 oz Goldings, East Kent [5.00 %] (0 min) (First Wort Hop) Hops -
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.64 % Actual Alcohol by Vol: 6.65 %
Bitterness: 25.7 IBU Calories: 245 cal/pint
Est Color: 9.7 SRM Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 18.50 lb
Sparge Water: 10.17 gal Grain Temperature: 58.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Light Body Step Time Name Description Step Temp
75 min Saccharification Add 23.12 qt of water at 167.1 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 20.0 PSI Carbonation Used: -
Keg/Bottling Temperature: 57.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Note
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