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Chucky's Irish Red

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Chucky's Irish Red

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Beer Style: Irish Red Ale 
Recipe Type: all-grain
Yield: 3 gallons

Description:

Traditional Irish red with a bit more body than normal. Malty and well balance with notes of caramel and a touch of roast.

Ingredients:

  • FERMENTABLES: Efficiency: 90% (brew house)
  • 3.3 lb - Biscuit Rice Malt (44.7%)
  • 2 lb - Munich Millet Malt (27.1%)
  • 1.2 lb - Buckwheat Malt (16.3%)
  • 3 oz - Crystal Rice Malt (2.5%)
  • 3 oz - Roasted CaraMillet Malt (2.5%)
  • 2 oz - Gas Hog Rice Malt (1.7%)
  • 6 oz - Rice Hulls (5.1%)
  • HOPS:
  • 18 g - Fuggles, Type: Pellet, AA: 5.5, Use: Boil for 45 min, IBU: 23.46
  • 11 g - East Kent Goldings, Type: Pellet, AA: 6, Use: Boil for 15 min, IBU: 4.78
  • OTHER INGREDIENTS:
  • 1 tbsp - Termamyl, Time: 0 min, Type: Other, Use: Mash
  • 1.5 ml - Amalyse Enzyme (Diatase), Time: 90 min, Type: Other, Use: Mash
  • 0.5 each - Whirlfloc, Time: 20 min, Type: Water Agt, Use: Boil
  • 0.25 tsp - WLN1000 White Labs Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
  • YEAST:
  • Mangrove Jack - Liberty Bell Ale M36

Additional Instructions

Primary Ferment: 3

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.013
Alcohol by Vol: 5.3%
Color SRM: 14.0
Bitterness IBU: 28.0
Recipe Type: all-grain
Yield: 3.0 Gallons
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Procedure:

- Mash schedule: Gelantinization: 168°F - 30 min; Saccrification: 158° F - 90 min; Mash out: 170° - 15 min (adjust per you equipment needs).
- Termamyl added at the beginning of the mash; Diatase added 45 minutes before mash out.
- Pitch one pack of yeast at 63° and ferment at 65° for three weeks
- Whether you are bottling or kegging, this gets better with a few extra weeks of conditioning once packaged.

Source:
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