Irish Red Ale
4.6% / 11.4 °P
Recipe by
Baltazar
All Grain
jet 30 (copy)
70% efficiency
Batch Volume: 25 L
Boil Time: 60 min
Mash Water: 22.6 L
Sparge Water: 11.44 L
Total Water: 34.04 L
Boil Volume: 31.13 L
Pre-Boil Gravity: 1.041
Vitals
Original Gravity: 1.046
Final Gravity: 1.011
IBU (Tinseth): 23
BU/GU: 0.50
Color: 26 EBC
Mash
Mash In — 55 °C — 10 min
First Rest — 62 °C — 30 min
Second Rest — 68 °C — 30 min
Mash Out — 77 °C — 10 min
Malts (5.2 kg)
4.4 kg (84.6%) — Muntons Maris Otter Malt — Grain — 5.9 EBC
350 g (6.7%) — BestMalz Caramel Pils — Grain — 5 EBC
250 g (4.8%) — Weyermann Carared — Grain — 45 EBC
150 g (2.9%) — Weyermann Caraaroma — Grain — 390 EBC
50 g (1%) — Weyermann Roasted Barley — Grain — 1100 EBC
Hops (35 g)
15 g (17 IBU) — Brewer’s Gold 11% — Boil — 60 min
20 g (6 IBU) — East Kent Goldings (EKG) 6% — Boil — 15 min
Hopstand at 80 °C
Miscs
4 ml — Lactic Acid — Mash
1 items — Whirlfloc — Boil — 15 min
Yeast
1 pkg — Fermentis S-04 SafAle English Ale 75%
Fermentation
Primary — 16 °C — 14 days
Carbonation: 2.4 CO2-vol