Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.36 oz |
Kent Goldings0.36 oz Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
21.5 |
100% |
0.36 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.36 oz |
Kent Goldings (Pellet) 0.35999999917653 oz Kent Goldings (Pellet) Hops |
|
21.5 |
100% |
0.36 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
mash |
-- |
-- |
153 °F |
60 min |
|
mash out |
-- |
-- |
168 °F |
10 min |
|
sparge |
Sparge |
-- |
170 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Notes
Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2%
Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with
170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-01-20 11:13 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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