Irish Red Ale – All Grain

Statistics

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

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

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