1st Time AllGrain this weekend

[bkfstman]

Someone please tell me I'm on the right track for an Irish Red Ale All Grain this Sunday:

11.5lbs 2 row
7lbs Munich
1lb Crystal 120
1lb Cara Munich

3oz Hallertau @ 70 mins
1oz Cascade @ 15 mins
1oz Cascade @ 5mins

White Labs Irish Ale Yeast 00004

6.5 gals of Strike water @ 170, Mash at 152 for 70 minutes. Mash out at 168 - 10.25 gals to Sparge at 172.

Ferment 10 days @ 65 degrees, secondary 7 days @ 70 degrees.

Any suggestions or tips (except the ones I have already read on the forum) greatly appreciated!!

 

[daveooph131]

Just brewed one myself.

If you're going for a true Irish red omit the cascade hops. It's not a beer with any hop flavor or aroma so just do a 60min addition. Of course this is for a true to form red, if you want to Americanize it then your recipe will be good. Depends what you're going for.

You may also consider about 2-3 oz of roasted barley.

 

[bkfstman]

Yes - it is an Americanized (Killianized) recipe - my major concern is my times and temps for an all grain setup. I have been doing partial mash for sometime now - so as far as all grain, I am a total noob.

 

[WarBac]

I'm also doing my first all grain this weekend and been doing a ton of research. Your numbers look good to me. Think the higher you go on the mash temp the maltier the profile. I'm doing a pale ale and shooting for 154 mash temp and then a 170 batch sparge. Good luck.

 

[daveooph131]

Is this for a 10 gallon batch I assume?
What's your estimated OG?

I would stick with the 152 mash temp for this because the yeast your using doesn't attenuate a crazy amount anyway. I would be worried that your beer would finish too high if you mashed higher.

Also no need to mash 70 min just do a 60 min mash.

 

[rjschroed]

not that there is anything wrong with it but, why the 70 min boil?