Red Dawn

Irish Red Ale BJCP 2008 – 09D

OG
1.050
FG
1.010
SRM
12.7
ABV
5.0%
IBU
24.3
Batch #
2007-04
Batch Size
5.25 gal
Brew Date
February 4, 2007
Tap Date
August 25, 2008
Cost
$19.96
BU/GU
0.49
ABW
4.2%
Kcal
166 12 oz
Real Extract
4.4° P
Attenuation
79% apparent
64.5% real

Fermentables

British Maris Otter Pale Malt
8.00 lbs|75.3%
Type
Grain
Origin
United Kingdom
Color
3.0 SRM
PPG
26.0
Info
Premium base malt for any beer. Good for pale ales.
75.3%
British Wheat Malt
1.00 lbs|9.4%
Type
Grain
Origin
United Kingdom
Color
2.0 SRM
PPG
42.0
Info
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
9.4%
German Light Munich Malt
1.00 lbs|9.4%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
9.4%
German Melanoidin Malt
0.50 lbs|4.7%
Type
Grain
Origin
Germany
Color
23.0-31.0 SRM
PPG
53.0
Info
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
4.7%
British Roasted Barley
0.12 lbs|1.1%
Type
Grain
Origin
United Kingdom
Color
500.0 SRM
PPG
40.0
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

Hops

0.75 oz
Progress 6.5%
60 min Boil
0.25 oz
Progress 6.5%
30 min Boil
0.50 oz
Fuggle 4.5%
15 min Boil
0.50 oz
Fuggle 4.5%
3 min Boil

Non-Fermentables

1 tsp.
Irish Moss Spice
Boil15 min
1 tsp.
Gypsum Water Agent
Boil60 min

Yeasts

1 pkg
Edinburgh AleWLP028
White Labs

Mash Profile Infusion

Ideal Grain Temp
75°F
Ideal Tun Temp
150°F
Ideal Sparge Temp
168°F
Ideal PH
5.20

Mash Steps

Step 1
Dough In5 min
154°F
Step 2
Mash60 min
154°F
Step 3
Sparge 120 min
168°F
Step 4
Sparge 220 min
168°F

Fermentation and Aging

7 days
Primary
68°F
7 days
Secondary
68°F
28 days
Age
55°F

Water Profile Refreshe Purified Water

Ideal PH
5.2

General Info

Based upon an award winning recipe by Erik Beer - I tweaked it a bit with my own hop and malt preferences.

Procedure

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