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15A1. Irish Red Ale

142 calories 16 carbs
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 142 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Friday August 25th 2017
1.043
1.012
4.06%
25.61
12.61
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb United Kingdom - Pale 2-Row8 lb Pale 2-Row 38 2.5 79.6%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley - (late addition) 29 550 1.9%
3 oz United Kingdom - Dextrine Malt3 oz Dextrine Malt 33 1.8 1.9%
1.68 lb Rice Hulls1.68 lb Rice Hulls 0 0 16.7%
10.06 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.61 100%
 
Mash Guidelines
Amount Description Type Temp Time
2.62 gal Infusion Mash Infusion 152 °F 90 min
6.16 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.51 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.29 g Gypsum Water Agt Mash 1 hr.
2.26 ml Phosphoric acid Water Agt Mash 1 hr.
9.26 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 223 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Hot steep and cold steep with short boil.
Milled separately and finely ground.
1lb grain to 2qts water.
Mix with cold water and leave at room temperature for a full day.
Add to last 10 min of boil.

Great on nitro!
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.

Aroma: Low to moderate malt aroma, either neutral-grainy or with a lightly caramelly-toasty-toffee character. May have a very light buttery character (although this is not required). Hop aroma is low earthy or floral to none (usually not present). Quite clean.

Appearance:
Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence.

Flavor:
Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low hop bitterness. Medium-dry to dry finish. Clean and smooth. Little to no esters. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly.

Mouthfeel:
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth. Moderately attenuated.

Comments:
Several variations exist within the style, which causes the guidelines to be somewhat broad to accommodate them. Traditional Irish examples are relatively low in hops, are grainy with a slight roast dryness in the finish, neutral in general. Modern export Irish examples are more caramelly and sweet, and might have more esters. American craft versions are often more alcoholic versions of the Irish export examples. An emerging Irish craft beer scene is exploring more bitter versions of traditional examples. Finally, there are some commercial examples that sound Irish but are essentially International Amber Lagers, with sweetish palates and little bitterness. These guidelines are written around the traditional Irish examples, with slight extensions for export Irish versions and modern craft Irish versions.

History:
The modern Irish Red Ale style is essentially an adaptation or interpretation of the popular English Bitter style with less hopping and a bit of roast to add color and dryness. Rediscovered as a craft beer style in Ireland, today it is an essential part of most brewery lineups, along with a pale ale and a stout.

Characteristic Ingredients:
Generally, has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them.

Style Comparison:
A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish ales.

Vital Statistics:
OG: 1.036 – 1.046
FG: 1.010 – 1.014
IBUs: 18 – 28
SRM: 9 – 14
ABV: 3.8 – 5.0%

Commercial Examples:
Caffrey’s Irish Ale, Franciscan Well Rebel Red, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Porterhouse Red Ale, Samuel Adams Irish Red, Smithwick’s Irish Ale

Tags:
standard-strength, amber-color, top-fermented, British-isles, traditional-style, amber-ale-family, balanced

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  • Last Updated: 2019-10-29 20:53 UTC
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