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Irish Red

Specifics

Style:

Category:	Scottish and Irish Ale
Number:	09D

An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

September 18, 2014

Yield:

10 gallons

Color:

17 SRM

Bitterness:

25 IBU

Batch No:	71
OG:	1.059

General Information

Method:	All Grain

Method:

All Grain

60 Min Boil

Missed Mash temps a bit - mashed at 149 instead of 153

Used Maris Otter for the base malt instead of British Pale.

Subbed Belma for bittering.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

22.50 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

90.9% of grist

0.75 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

3% of grist

0.75 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

3% of grist

0.75 pounds

American Roasted Barley

Color (L):	127 °L
Info/Use:	Sweet, grainy, coffee flavor and a red to deep brown color.

3% of grist

24.75 pounds

Total Grain Weight

100% of grist

Hops

1.60 ounces

Belma

Region:	US
AAU Range:	9 - 9%
Notes:	A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.
Typical Use:	Bittering, Dry hops

9.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

15.7 AAUs

1.60 ounces

Total Hop Weight

15.7 AAUs

Yeast

White Labs WLP002 — Liquid — 700ml Repitched Slurry

Water Profile

Source:	RO Plus Additions
Sulfate:	62 ppm
Calcium:	55 ppm
Magnesium:	5 ppm

Chloride:	78 ppm
Sodium:	28 ppm

Notes:

Added Gypsum, Epsom Salt, and Cal Chloride to Mash and Sparge water

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