This recipe comes to us from Rob, who brought this to our last meeting. He says it tastes best on tap with nitro, but carbon dioxide will still make it taste great. Enjoy!
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
5 gal |
60 min |
23.3 IBUs |
16.9 SRM |
1.060 SG |
1.017 SG |
5.6 % |
Style Details
Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
Irish Red Ale |
9 D |
1.044 - 1.06 |
1.01 - 1.014 |
17 - 28 |
9 - 18 |
2.1 - 2.6 |
4 - 6 % |
Fermentables
Name |
Amount |
% |
Pale Malt (2 Row) Barrett Burston |
8 lbs |
78.05 |
Caramel/Crystal Malt - 40L |
1 lbs |
9.76 |
Caramel/Crystal Malt - 60L |
0.5 lbs |
4.88 |
Wheat, Torrified |
0.5 lbs |
4.88 |
Chocolate Malt |
0.25 lbs |
2.44 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Northern Brewer |
0.5 oz |
60 min |
Boil |
Pellet |
8.5 |
Goldings, East Kent |
0.25 oz |
60 min |
Boil |
Pellet |
5 |
Miscs
Name |
Amount |
Time |
Use |
Type |
Gelatin |
0.50 tsp |
300 min |
Secondary |
Fining |
Yeast
Name |
Lab |
Attenuation |
Temperature |
Irish Ale Yeast (WLP004) |
White Labs |
72% |
65°F - 68°F |