The Red Wortman Ale - Irish Red Ale

RECIPE INFO

by Eng62Rules
Recipe Type: All Grain
Batch Size: 0
Boil Size: 0
Boil Time: 60 Minutes
Efficiency: 75%
OG: 1.065
FG: 1.013
ABV: 6.81%
Bitterness: 31.61 (tinseth)
IBU/OG: 0.49
Color: 30.7° SRM
Calories: 6.81 per 330ml
Our first foray into dry grain 60 min mashing

FERMENTABLES

% fermentable ppg L usage
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

HOPS

variety type usage time AA IBUs
0 Fuggles Pellet Boil 60 Minutes 4.8 20.15
0 East Kent Goldings Pellet Boil 15 Minutes 5.5 11.46

YEAST

yeast attenuation
Danstar Nottingham 80%

OTHER INGREDIENTS

amount unit name time usage
1 irish moss 10 minutes Boil

INSTRUCTIONS

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'