Irish Red Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines

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09-D Scottish And Irish Ale, Irish Red Ale

Min OG: 1.044 Max OG: 1.060

Min IBU: 17 Max IBU: 28

Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics

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Batch Size (Gal): 13.00 Wort Size (Gal): 13.00

Total Grain (Lbs): 22.44

Anticipated OG: 1.052 Plato: 12.96

Anticipated SRM: 13.4

Anticipated IBU: 20.4

Brewhouse Efficiency: 85 %

Wort Boil Time: 70 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

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62.4 14.00 lbs. TF Maris Otter Pale Ale Malt UK 80.07 3

24.5 5.50 lbs. Munich Malt(light) America 71.41 10

6.7 1.50 lbs. Crystal 60L America 73.58 60

3.3 0.75 lbs. Aromatic Malt Belgium 77.91 25

2.2 0.50 lbs. Wheat Malt America 82.23 2

0.8 0.19 lbs. Roasted Barley Great Britain 62.76 575

Potential represented as Yield, Fine Grind Dry Basis.

Hops

Amount Name Form Alpha IBU Boil Time

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1.25 oz. Northern Brewer Pellet 8.57 20.0 60 min.

0.25 oz. Fuggle Pellet 4.20 0.3 5 min.

Extras

Amount Name Type Time

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0.50 Tsp Yeast Nutrient Other 45 Min.(boil)

0.50 Oz Irish Moss Fining 15 Min.(boil)

Yeast

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WYeast 1084 Irish Ale

Water Profile

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Profile: Irish Red Ale

Profile known for: Mix between Edinburgh and Yorkshire

Calcium(Ca): 118.6 ppm

Magnesium(Mg): 26.4 ppm

Sodium(Na): 57.6 ppm

Sulfate(SO4): 163.0 ppm

Chloride(Cl): 44.6 ppm

biCarbonate(HCO3): 254.2 ppm

pH: 8.34