Irish Red Ale – All Grain

Statistics

General Info

Based upon judges’ comments from the Dredhop 2008 competition, the recipe has been changed a bit. Specifically:

  • Uses a more appropriate yeast for the style - WLP004 Irish Ale.
  • Increase in roast barley (slightly) and munich malts to bring out a more malty profile.
  • Slight increase in all hops additions.

Comments

Substituted Willamette for Fuggle in the recipe for aroma. Also, I had to use a different bittering hop. I had some Magnums in the freezer. Used a scant .25 oz for bittering. Used progress for flavor.

Malts and Grains

Amount Malt/Grain %
6.50 pounds British Maris Otter Pale Malt 63.9%
1.00 pounds German Wheat Malt Light 9.8%
2.00 pounds German Light Munich Malt 19.6%
0.50 pounds German Melanoidin Malt 4.9%
0.18 pounds British Roasted Barley 1.8%
10.18 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.25 ounces Magnum 60 min 14.0%
0.50 ounces Progress 30 min 5.6%
1.00 ounces Willamette 15 min 3.5%
1.00 ounces Willamette 3 min 3.5%
2.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Infusion Saccrification rest. 151° F 60 min.
Sparge Batch sparge X2. 165° F 40 min.

Procedure

  • Single infusion mash at 151° with 3.5 gallons of water
  • Batch sparge at 165° with a total of 4.25 gallons of water
  • 90 minute boil
  • Cool to 75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 55° F

Red Dawn

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5.0    
Boil Time: 60    
OG: 1.056 / 13.8° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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