Rainhard
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- Dec 5, 2011
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So, after a few attempts at an ESB that have pretty much failed(didn't like my hop combos and lack of specialty grain) I have decided that I want to brew an IRISH RED ALE.
I am hoping this recipe will have a nice red colour, with a sweet taste, and a nice roasty/VERY slight hint of coffee flavor in the finish (from the roasted barley). And yes, I know the yeast is not English, but I like the idea of it finishing clean and letting the malt and roast flavors shine through.
Anyone care to critique, and let me know if i am on the right track? Only ever really brewed IPA's, which I feel I have down pat now. Time to switch it up.
Appreciate anyones feedback.
IRISH RED
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
94% 9 13 Marris Otter (Crisp) 38 4 ~
3% 0 5 Caramel/Crystal Malt - 40L 34 40 ~
1% 0 2 Caramel/Crystal Malt -120L 33 120 ~
1% 0 2 Roasted Barley - 550L 34 550 ~
0% 0 ½ Chocolate Malt (US) 28 350 ~
10 6½
Batch size: 5.5 gallons
Original Gravity
1.051 / 12.6° Plato
(1.045 to 1.053)
Final Gravity
1.014 / 3.6° Plato
(1.012 to 1.015)
Color
14° SRM / 28° EBC
(Copper to Red/Lt. Brown)
Mash Efficiency
70%
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 0.5 Challenger pellet 7.5
boil 30 mins 0.5 US Golding leaf 4.5
boil 15 mins 0.25 Challenger pellet 7.5
boil 15 mins 0.25 US Golding pellet 4.5
Boil: 8.0 avg gallons for 60 minutes
Bitterness
27.0 IBU / 4 HBU
: Tinseth
BU:GU
0.53
yeast
Safale US-05 Dry Yeast
ale yeast in dry form with low to medium flocculation and 73% attenuation
Alcohol
4.9% ABV / 4% ABW
Calories
169 per 12 oz.
I am hoping this recipe will have a nice red colour, with a sweet taste, and a nice roasty/VERY slight hint of coffee flavor in the finish (from the roasted barley). And yes, I know the yeast is not English, but I like the idea of it finishing clean and letting the malt and roast flavors shine through.
Anyone care to critique, and let me know if i am on the right track? Only ever really brewed IPA's, which I feel I have down pat now. Time to switch it up.
Appreciate anyones feedback.
IRISH RED
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
94% 9 13 Marris Otter (Crisp) 38 4 ~
3% 0 5 Caramel/Crystal Malt - 40L 34 40 ~
1% 0 2 Caramel/Crystal Malt -120L 33 120 ~
1% 0 2 Roasted Barley - 550L 34 550 ~
0% 0 ½ Chocolate Malt (US) 28 350 ~
10 6½
Batch size: 5.5 gallons
Original Gravity
1.051 / 12.6° Plato
(1.045 to 1.053)
Final Gravity
1.014 / 3.6° Plato
(1.012 to 1.015)
Color
14° SRM / 28° EBC
(Copper to Red/Lt. Brown)
Mash Efficiency
70%
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 0.5 Challenger pellet 7.5
boil 30 mins 0.5 US Golding leaf 4.5
boil 15 mins 0.25 Challenger pellet 7.5
boil 15 mins 0.25 US Golding pellet 4.5
Boil: 8.0 avg gallons for 60 minutes
Bitterness
27.0 IBU / 4 HBU
: Tinseth
BU:GU
0.53
yeast
Safale US-05 Dry Yeast
ale yeast in dry form with low to medium flocculation and 73% attenuation
Alcohol
4.9% ABV / 4% ABW
Calories
169 per 12 oz.