Irish Red Ale
Style: 9D. Irish Red Ale
Description:
| Target Volume [ltr (gal)]: 23.00 (6.08) | Alcohol By Volume: 5.31% |
| Estimated Original Gravity[SG]: | 1.054 | Estimated Final Gravity[SG]: | 1.015 |
| Estimated Attenuation: | 73.00% | Estimated Mash Efficiency: | 65.00% |
| Bitterness [IBU]: 25.10 | Colour [SRM(EBC)]: 27.09 (53.37) |
| Balance: 0.921 | BU:GU ratio: 0.462 |
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) | 1.050 | 92.10% | 5884.61 (12.97) | 90.91% |
| Barley Roasted Malt (Bairds) | 1.001 | 2.16% | 196.15 (0.43) | 3.03% |
| Caramel/Crystal Malt - 40L | 1.002 | 2.91% | 196.15 (0.43) | 3.03% |
| Caramel/Crystal Malt -120L | 1.002 | 2.82% | 196.15 (0.43) | 3.03% |
Hops
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | IBU(%) | Weight [gms (oz)] | Time(minutes) |
|---|---|---|---|---|---|
| East Kent Goldings | 5.00% | 25.10 | 100.00% | 52.03 (1.84) | 60.00 |
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 |
Brewlog |
| Date Brewed | Brewer | ABV | Balance | Rating | Actions |
|---|---|---|---|---|---|
| February 12, 2011 | chalky | 4.74% | 0.96 | n/a |