#5 Irish Red Ale
- Muntons Light 2-Row Malt
- 8
- Caramel Malt
- 80
- 1
- Munich Malt
- 0.5
- Victory Malt
- 25
- 0.5
- Roasted Barley
- crushed
- 2
- U.K. Kent Goldings
- 4.75
- 2
- U.K. Fuggles
- 4.75
- 1
- Irish Ale Yeast WLP #004 (Pitchable Liquid)
Procedure
- Boil uncrushed caramel malt in 2 liters of water for 15 minutes.
- Strain to about 1 liter of thick ‘malt soup’
- Bring ‘malt soup’ all other malts and 9 liters of water to 140° F
- Hold at 140° F for 30 min.
- Add 4 liters of boiling water to bring temperature to 155-158° F and hold 30 min.
- Sparge to 28 liters or until the brew pot is full, bring to a boil
- Add U.K. Kent Golding (bittering) Hops and boil for 60 minutes
- Add 0.5 oz Fuggle (flavor) Hops and boil for 10 minutes
- Add 0.5 oz Fuggle (aroma) Hops and boil for 5 minutes
- Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
- Once fermentation begins, keep fermenter at 70° F for 2 weeks
- Rack into secondary fermenter and keep for 2 weeks at 70° F (should have at least 19 liters)
- Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
- Drink your Homebrew!
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on Saturday, January 13th, 2007 at 4:02 pm and is filed under Homebrewing, Recipes.
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