Recipe from BeerSmith:
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6.1 gal |
60 min |
25.6 IBUs |
10.4 SRM |
1.042 |
1.013 |
3.9 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Irish Red Ale |
15 A |
1.036 - 1.046 |
1.01 - 1.014 |
18 - 28 |
9 - 14 |
2.4 - 2.8 |
3.8 - 5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
8 lbs |
82.05 |
| Aromatic Malt |
8 oz |
5.13 |
| Caramel/Crystal Malt - 40L |
8 oz |
5.13 |
| Caramel/Crystal Malt -120L |
8 oz |
5.13 |
| Biscuit Malt |
4 oz |
2.56 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Northern Brewer |
1 oz |
35 min |
Boil |
Pellet |
9.9 |
| Amarillo Gold |
1 oz |
0 min |
Boil |
Pellet |
7.8 |
| Citra |
1 oz |
7 days |
Dry Hop |
Pellet |
13.3 |
| El Dorado |
1 oz |
7 days |
Dry Hop |
Pellet |
12.1 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Irish Ale (1084) |
Wyeast Labs |
73% |
62°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
122°F |
30 min |
| Saccharification |
156°F |
30 min |
| Mash Out |
168°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
67°F |
| Secondary |
10 days |
67°F |
| Aging |
30 days |
65°F |
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