This is Mike’s shot at an Irish Red. It came out pretty good, and even scored a 41 in a local competition. The beer itself weighs in at 4.2%, so it’s really a session beer for malt lovers.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
60 min |
23.8 IBUs |
10.9527721 |
1.044 |
1.012 |
4.2 % |
Fermentables
| Name |
Amount |
% |
| Maris Otter Pale Malt (Muntons) |
8.56 lbs |
92.87 |
| Caramel/Crystal Malt - 40L |
3.51 oz |
2.38 |
| Caramel/Crystal Malt -120L |
3.51 oz |
2.38 |
| Roasted Barley |
3.51 oz |
2.38 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
1.55 oz |
60 min |
Boil |
Pellet |
5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Chalk |
2.76 g |
60 min |
Mash |
Water Agent |
| Lactic Acid |
2.00 ml |
60 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
1.02 g |
60 min |
Mash |
Water Agent |
| Baking Soda |
0.70 g |
60 min |
Mash |
Water Agent |
| Calcium Chloride |
0.39 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
0.34 g |
60 min |
Mash |
Water Agent |
| Chalk |
5.78 g |
60 min |
|
Water Agent |
| Epsom Salt (MgSO4) |
2.13 g |
60 min |
|
Water Agent |
| Baking Soda |
1.48 g |
60 min |
|
Water Agent |
| Calcium Chloride |
0.82 g |
60 min |
|
Water Agent |
| Gypsum (Calcium Sulfate) |
0.71 g |
60 min |
|
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Irish Ale Yeast (WLP004) |
White Labs |
72% |
65°F - 68°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
153°F |
60 min |
Notes
Original recipe from Brewing Classic Styles - I only bumped up the hops so that the IBU matched their spec.
Also adjusted the color down some, it was looking like it was going to be brown, which reduced the crystal and barley
*This recipe scored a 40 and took 1st place in our member only club comp. I thing it needs to be maltier, and have more caramel notes. It was dinged as being too dark. |
