A Proven All Grain Irish Red
  • djsethalldjsethall
    Posts: 4,040
    Here is a recipe that I have found to be quite tasty. This beer is a staple for the spring time when the weather is starting to warm up and the wife starts asking for chores to be done outside the house. It provides a clean crisp and extremely drinkable beer that is great for unwinding and dulling the pains of the wife's nagging. With all that said, here we go.

    Clean and prepare equipment.
    Measure ingredients, crush grains.
    Prepare 8.07 gal water for brewing

    Prepare Ingredients for Mash
    Amount Item Type
    8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
    0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
    0.75 lb Munich Malt (9.0 SRM) Grain
    0.5  lb Caramel/Crystal Malt -120L (120.0 SRM) Grain
    0.5 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
    0.5 lb Oats, Flaked (1.0 SRM) Grain

    2 min Mash Ingredients
    Protein Rest: Add 2.00 gal of water at 137.4 F
    Hold mash at 122.0 F for 30 min
    Saccrification: Add 1.50 gal of water at 200.0 F
    Hold mash at 150.0 F for 30 min
    Mash Out: Add 2.00 gal of water at 206.3 F
    Hold mash at 168.0 F for 10 min
    Sparge with 2.57 gal of 168.0 F water.
    Add water to achieve boil volume of 6.50 gal
    Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added

    The Boil

    60 min 0.50 oz Galena [13.00 %]
    10 min 0.25 tsp Irish Moss
    5 min 0.50 oz Crystal [3.50 %] 

    Once boiled, pitch either a starter or dried Irish ale yeast. Ferment until your gravity it about 1.015. For those who bottle, use 4 oz of corn sugar for optimum carbonation. Allow to sit for 2-3 weeks in the bottle to allow the flavors to mature and balance out. 
  • C_BC_B
    Posts: 88,471
    This looks fantastic. Definitly something I need to try in the late winter. 
    "On it. I hate software." ~Cpt Snarklepants
  • scoobscoob
    Posts: 16,617
    I love me some Irish red! I have a good recipe that gets brewed up every now and again, but I have been looking to tweak it a bit, I might do a head to head comparo.

     

    I do a 90 minute mash to get the most fermentable wort I can and rely on the c-malts to give it a bit of body, I find I get a nice crisp finish in a malty beer that way, sort of odd but it comes across very clean.
    Jesus didn't wear pants
  • ThymThym
    Posts: 121,622
    I like doing a low and slow mash on my clean ales. Idophor tells me when it's done, usually about 90 minutes, but i've had it go longer!
    The only thing between me and a train wreck is blind luck..... - Kenny
  • djsethalldjsethall
    Posts: 4,040
    I will have to start doing that test more often
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