Tim's Irish Red Ale

Tim's Irish Red Ale

Saturday October 15th, 2011

My original recipe and also my beer that has been a huge hit. Lots of flavour but still very drinkable. Alterations of this recipe include mashing at 155F for more malt flavour and less ABV. Changing hops to balance with malt and adding more Black Roasted Barley to tilt this towards a stout.

ABV 5.7%, OG 1.057, FG 1.013

Ingredients

• 9 #s British Maris Otter Pale Malt
• 1 #s Cara-Red German
• 0.5#s Crystal 40
• 0.5#s Crystal 60
• 1 #s British Crytal 70/80
• 2 oz Black Roasted Barley Malt (British)

Total grains: 12 lbs and 2 oz

Yeast

WLP004 (65-68°F) 

Mash

• First Mash is 60 minutes @ 153F (Heated water to 167F), 4 gals, produces 3.25 gals
• Second Mash 10 minutes @ 157F (Heated water to 165F), 3 gals, produced 3.1 gals
• Sparge Mash 2 minutes @ 170F (heated water to 170F), 2 gals, produces, produces 2 gals

Or Mash at 153F for an hour and sparge to make 8 gallons.

Boil

Started with 8 gals, brought to boil

• 2 oz 60mins Cascade (sub Fruggles) -- HOME GROWN
• 2 oz 20mins Willamette (sub Kent Golding) -- HOME GROWN

Nov 2014 batch

- OG 1.039, FG 1.012

- added 2 cups of dextrose 

- boils for 60 mins by mistake. Should have done 90

- 3.7% plus dextrose making it 5%