Recipe: Rory
Style: 9D. Irish Red AleDescription:
An Irish Red Ale with a newage twist. A great red ale, one of my house beers
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 4.99%
Estimated Original Gravity [SG]: 1.051
Estimated Final Gravity [SG]: 1.014
Estimated Attenuation: 73.00%
Estimated Mash Efficiency: 83.00%
Bitterness [IBU]: 28.48
Color [SRM(EBC)]: 19.82 (39.04)
BU:GU ratio: 0.558
Balance: 1.113
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
4350.00 (9.59) Ale Malt (Barrett Burston) 1.047 91.97%
70.00 (0.15) Barley Roasted Malt (Bairds) 1.001 1.48%
140.00 (0.31) Caraaroma Malt (Weyermann) 1.002 2.96%
140.00 (0.31) Caramel/Crystal Malt - 60L 1.001 2.96%
30.00 (0.07) Chocolate Malt (UK) 1.000 0.63%
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Hops:Hop Utilisation Method: Rager
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
35.00 (1.23) East Kent Goldings 5.00% 23.33 81.92% 60.00
4.00 (0.14) Amarillo 8.20% 3.44 12.08% 40.00
10.00 (0.35) Styrian Goldings 4.80% 1.71 6.00% 15.00
10.00 (0.35) Styrian Goldings 4.80% 0.00 0.00% 0.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Irish Ale - Wyeast 1084 73.00% 16.00 (60.80) 23.00 (73.40)
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Miscellaneous:Name Type Use Amount Time[Mins]
Calcium Sulphate (Gypsum) Wateragent Mash 10.00 (2.64) [ltr (gal)] 60.0
Calcium Sulphate (Gypsum) Wateragent Boil 10.00 (2.64) [ltr (gal)] 60.0
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Saccharification Infusion 67.00 (152.60) 75
Mash Out Direct 76.50 (169.70) 10
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