Recipe: Matt's Red Head
Style: 9D. Irish Red AleDescription:
Celebratory Red Ale for my good friend Matt B
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.62%
Estimated Original Gravity [SG]: 1.054
Estimated Final Gravity [SG]: 1.012
Estimated Attenuation: 78.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 26.08
Color [SRM(EBC)]: 33.40 (65.80)
BU:GU ratio: 0.485
Balance: 1.078
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
150.00 (0.33) Black (Patent) Malt 1.001 4.11%
250.00 (0.55) Choc Chit Malt (Joe White) 1.002 6.85%
250.00 (0.55) Crystal Malt Medium (Bairds) 1.002 6.85%
1000.00 (2.20) Dark Dry Extract 1.016 27.40%
2000.00 (4.41) Light Dry Extract 1.032 54.79%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
24.99 (0.88) East Kent Goldings 4.75% 11.51 44.16% 60.00
24.99 (0.88) Fuggle 4.75% 8.85 33.93% 30.00
24.99 (0.88) East Kent Goldings 4.75% 5.71 21.91% 15.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Nottingham British Ale - Danstar 78.00% 14.00 (57.20) 21.00 (69.80)
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Miscellaneous:Name Type Use Amount Time[Mins]
Irish Moss Fining Boil 1.00 (0.04) [gms (oz)] 10.0
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 67.00 (152.60) 60
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