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Drirish Red

Specifics

Style:

Category:	Scottish and Irish Ale
Number:	09D

An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale.

Yield:

5 gallons

Color (SRM/EBC):

18.9/37.2

Bitterness:

24.3 IBU

BU/GU

0.36

Calories:

221 (12 ounces)

ABV:

6.9%

ABW:

5.4%

OG:	1.067
OG (Plato):	16.37° P
FG:	1.015
FG (Plato):	3.82° P
Real Extract:	6.09° P
App. Atten.:	76.6%
Real Atten.:	62.8%

General Information

Method:	All Grain
Source:	Spence

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

10.25 pounds

Pale Malt, Maris Otter

90.2% of grist

0.37 pounds

Caramel/Crystal Malt - 40L

3.3% of grist

0.37 pounds

Caramel/Crystal Malt -120L

3.3% of grist

0.37 pounds

Roasted Barley

3.3% of grist

11.36 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	11.4 pounds
Grain Absorbtion:	2.4 gallons
Total Water Needed:	10.1 gallons	6.7 gallons (runoff) + 2.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.4 gallons	10.1 gallons (total water) – 3.8 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

Irish Moss @ 10 minutes (Clarity)

Hops

1.50 ounces

Goldings, East Kent
4.20% Pellet @ 60 minutes
Type: Aroma
Use: Boil

6.3 AAUs

0.50 ounces

Goldings, East Kent
4.20% Pellet @ 15 minutes
Type: Aroma
Use: Boil

2.1 AAUs

2.00 ounces

Total Hop Weight

8.4 AAUs

Yeast

Wyeast Labs Irish Ale — Liquid — 0

Wyeast Labs Irish Ale — Liquid — 0

Fermentation

Primary:	14 days @ 68° F
Secondary:	8 days @ 54° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

Notes

3/21: Made starter w/ 1 C DME in 1300 ml H203/22: Put starter in fridge to crash yeast to bottom of flask. Will decant liquid off and then pitch the slurry at the bottom when time comes.OG: 1.067OG was much higher than I expected (1.067). I changed my brewhouse efficiency to match what I got for OG (was 65% ... is now 75%)Decanted a bit of the starter beerPitched remaining beer and slurry ... next time will probably decant a bit more, and let the starter go a bit longer.4/6: Transferred to glass and left yeast cake behind for Pappy Van Wiley v14/14: Transferred to keg w/ .5 oz of goldings pellet tea

3/21: Made starter w/ 1 C DME in 1300 ml H203/22: Put starter in fridge to crash yeast to bottom of flask. Will decant liquid off and then pitch the slurry at the bottom when time comes.OG: 1.067OG was much higher than I expected (1.067). I changed my brewhouse efficiency to match what I got for OG (was 65% ... is now 75%)Decanted a bit of the starter beerPitched remaining beer and slurry ... next time will probably decant a bit more, and let the starter go a bit longer.4/6: Transferred to glass and left yeast cake behind for Pappy Van Wiley v14/14: Transferred to keg w/ .5 oz of goldings pellet tea

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