Irish Red Ale Recipes?
Posted: Wed Sep 05, 2007 6:46 am
by Norwalde
Anybody have a fabulous Irish Red Ale recipe? I just brewed a Bitter with Wyeast 1968 (ESB/Fullers) and was going to repitch it to the Red. It's my first time using this yeast, and my first Bitter, and my first Red Ale. Any reason why the 1968 wouldn't be appropriate for the Red?
Thanks,
Norwalde
Posted: Wed Sep 05, 2007 5:14 pm
by Who is John Malt?
We had good results with this one:
Irish Red 10gal
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 21.25
Anticipated OG: 1.049 Plato: 12.26
Anticipated SRM: 12.0
Anticipated IBU: 28.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.1 20.00 lbs. Pale Malt(2-row) Canada 1.036 2
4.7 1.00 lbs. CaraMunich 60 France 1.034 60
1.2 0.25 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Fuggle Pellet 4.90 24.1 60 min.
1.50 oz. Goldings - E.K. Pellet 4.40 4.3 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Irish Moss Fining 15 Min.(boil)
Yeast
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WYeast 1084 Irish Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 21.25
Water Qts: 27.62 - Before Additional Infusions
Water Gal: 6.91 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 165 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 8.50 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.