Irish Red Ale – All Grain

Statistics

General Info

This is an attempt at a style that is not a style yet: Irish Pale Ale.

Comments

Due to hops shortage, no Fuggles as originally intended. Used Willamette, a U.S. grown Fuggle derivitive.

Malts and Grains

Amount Malt/Grain %
7.00 pounds British Maris Otter Pale Malt 77.8%
0.50 pounds Crystal Malt 75L 5.6%
0.50 pounds American Wheat Malt 5.6%
1.00 pounds German Light Munich Malt 11.1%
9.00 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.45 ounces Magnum 60 min 13.1%
0.50 ounces Willamette 20 min 4.6%
0.50 ounces Willamette 3 min 4.6%
1.45 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale White Labs Liquid 500 ml starter

Mash Infusion

Step Description Temp. Time
Infusion 150° F 60 min.
Sparge 170° F 40 min.

Procedure

  • Single infusion mash at 150 for 60 minutes.
  • Sparge at 168.
  • 70 minute boil, adding hops according to schedule.
  • Cool to pitching temperature (68).
  • Pitch yeast.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 60° F

Theowick Irish Pale Ale

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: