Style: 9D. Irish Red Ale
Description:
Melbourne Brewers Irish Red Club Recipe as listed in Feb 2010 Newsletter
| Target Volume [ltr (gal)]: 25.00 (6.60) |
Alcohol By Volume: 4.58% |
| Estimated Original Gravity[SG]: | 1.047 |
Estimated Final Gravity[SG]: | 1.013 |
| Estimated Attenuation: | 73.00% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 22.76 |
Colour [SRM(EBC)]: 15.46 (30.46) |
| Balance: 0.970 |
BU:GU ratio: 0.487 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
infusion |
67.00 (152.60) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.042 |
89.79% |
4987.78 (11.00) |
89.18% |
| Chocolate Malt (Bairds) |
1.000 |
0.94% |
55.00 (0.12) |
0.98% |
| Crystal Malt Medium (Bairds) |
1.004 |
9.27% |
550.00 (1.21) |
9.83% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Fuggle |
4.75% |
20.30 |
89.22% |
45.00 (1.59) |
60.00 |
| Fuggle |
4.75% |
2.45 |
10.78% |
15.00 (0.53) |
10.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Irish Ale - Wyeast 1084 |
medium |
73.00% |
16.00 (60.80) |
23.00 (73.40) |
10% ABV |
