The Red Wortman Ale - Irish Red Ale |
RECIPE INFO |
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by Eng62Rules
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.065 |
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FG: 1.013 |
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ABV: 6.81%
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Bitterness: 31.61 (tinseth)
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IBU/OG: 0.49 |
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Color: 30.7° SRM
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Calories: 6.81 per 330ml
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Our first foray into dry grain 60 min mashing |
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FERMENTABLES |
| 1.6% |
0 |
Rye - US |
37 |
3 |
Mash |
| 4% |
0 |
Roasted Barley - US |
25 |
300 |
Mash |
| 9.7% |
0 |
Crystal 60L - CA |
34 |
60 |
Mash |
| 4% |
0 |
Flaked Barley - US |
32 |
2 |
Mash |
| 56.5% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 24.2% |
0 |
Munich - 60L - US |
33 |
60 |
Mash |
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HOPS |
| 0 |
Fuggles |
Pellet |
Boil |
60 Minutes |
4.8 |
20.15 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
15 Minutes |
5.5 |
11.46 |
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YEAST |
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OTHER INGREDIENTS |
| 1 |
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irish moss |
10 minutes |
Boil |
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INSTRUCTIONS |
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Go to Pantanos buy all grain and mill it there in one bag
Get wort pot clean onto stove add 3.5 gallons of spring water and heat to 160 degrees
Put in Grain bag secure well
Add and stir in slowly all of the grain. Cover and check and stir every 10 min so there are no dough balls. Let steep at around 150 deg for 60 min
At 60 min pull out grain bag. Bring up to 170 for 10 min
Then start to boil at add the fuggles hops right as the boil starts
At 45 min add the east Goldings hops.
Turn off at 60 min. Cool in ice bath to 70 degress then transfer to primary fermenter (big bucket without spigot)
Take OG reading then pitch yeast, swish around then add cover with airlock
Place in basement to ferment. After about a week check SG when bubbling has stopped. When reading stays the same for two days transfer to glass carboy. After about 2 weeks after no more bubbling then bottle. Bottle condition for 2 weeks minimum Slainte'
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