Irish Red

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Glo-ro_Bob
Posts: 66
Joined: Thu Sep 27, 2012 5:15 pm

Irish Red

Post by Glo-ro_Bob »

So, this is the recipe for the Irish Red I brought along last Thursday:

Date: 01/04/2013
Batch Size (fermenter): 22.00L. Efficiency: 72%

Ingredients

5.1 kg Maris Otter Low Colour Pale Malt (2.5 EBC) 92%
170g Caramel/Crystal Malt - 40L (78.8 EBC) 3%
170g Crystal Malt 120 (240.0 EBC) 3%
100g Black Barley (Stout) (985.0 EBC) 2%

Boil = 60 mins
35.00 g EKG 2011 [5.40 %] - Boil 60 min - 24.6 IBUs

Irish Ale Yeast (White Labs WLP004): 1.5 Litre starter, slurry only.

Original Gravity: 1.052 SG

Water Treatment
Lactic Acid: 8ml to mash water
Calcium Chloride: 6g to mash and sparge water.
Epsom Salts: 5g to mash and sparge water.
----------------
24/04/13
Final Gravity: 1.013 (day 11)
ABV: 5.1%
FV #1: Roggenbier
FV #2: -empty-
Conditioning:
Drinking: Dark Saison, American Pale, Legendary Wit, Dunkelweisen, Rye Session Ale, American Brown Ale.

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steve crawshaw
Posts: 855
Joined: Thu Apr 22, 2010 8:49 pm
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Re: Irish Red

Post by steve crawshaw »

Thanks, I really enjoyed it, and it's a nice simple recipe. I tend not to do too many low hop recipes as I always feel under pressure to reduce the burgeoning stock in the freezer!
steve
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.

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