Alright, I've been chatting with a friend about an Irish Red and we modified his reasonably successful red from the spring and came up with:
Red Sun - Irish Red
BJCP Style and Style Guidelines
-------------------------------
11-A English & Scottish Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.090
Min IBU: 30 Max IBU: 60
Min Clr: 10 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.45
Anticipated OG: 1.070 Plato: 17.11
Anticipated SRM: 18.3
Anticipated IBU: 37.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.054 SG 13.44 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.3 10.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.4 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.75 lbs. Flaked Corn (Maize) America 1.040 1
3.7 0.50 lbs. Biscuit Malt Belgium 1.035 24
3.7 0.50 lbs. Crystal 40L America 1.034 40
3.7 0.50 lbs. Weyermann Melanoidin Malt Germany 1.037 27
1.5 0.20 lbs. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Perle Pellet 8.05 27.0 60 min.
1.00 oz. Hallertauer Pellet 5.30 6.3 15 min.
0.50 oz. Liberty Whole 4.00 2.2 15 min.
0.50 oz. Goldings - B.C. Whole 4.75 1.9 10 min.
Yeast
-----
WYeast 1084 Irish Ale
I'm thinking single infusion 152 for 65 min? Maybe decoct, but I have little experience in the saccharification stage. Batch sparge, etc. Love to know how far off base we are. Hope the LHBS has it all. Thanks
-RS
Red Sun - Irish Red
BJCP Style and Style Guidelines
-------------------------------
11-A English & Scottish Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.090
Min IBU: 30 Max IBU: 60
Min Clr: 10 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.45
Anticipated OG: 1.070 Plato: 17.11
Anticipated SRM: 18.3
Anticipated IBU: 37.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.054 SG 13.44 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.3 10.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.4 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.75 lbs. Flaked Corn (Maize) America 1.040 1
3.7 0.50 lbs. Biscuit Malt Belgium 1.035 24
3.7 0.50 lbs. Crystal 40L America 1.034 40
3.7 0.50 lbs. Weyermann Melanoidin Malt Germany 1.037 27
1.5 0.20 lbs. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Perle Pellet 8.05 27.0 60 min.
1.00 oz. Hallertauer Pellet 5.30 6.3 15 min.
0.50 oz. Liberty Whole 4.00 2.2 15 min.
0.50 oz. Goldings - B.C. Whole 4.75 1.9 10 min.
Yeast
-----
WYeast 1084 Irish Ale
I'm thinking single infusion 152 for 65 min? Maybe decoct, but I have little experience in the saccharification stage. Batch sparge, etc. Love to know how far off base we are. Hope the LHBS has it all. Thanks
-RS