Red Dawn

Irish Red Ale BJCP 2008 – 09D

OG
1.040
FG
1.010
SRM
12.4
ABV
4.5%
IBU
23.1
Batch #
2007-13
Batch Size
5.25 gal
Brew Date
April 29, 2007
Tap Date
June 19, 2007
Cost
$19.50
BU/GU
0.58
ABW
3.1%
Kcal
131 12 oz
Real Extract
3.9° P
Attenuation
74% apparent
61% real

Fermentables

British Pale Ale Malt
8.00 lbs|75.3%
Type
Grain
Origin
United Kingdom
Color
2.2 SRM
PPG
26.0
Info
Moderate malt flavor. Used to produce traditional English and Scottish style ales.
75.3%
German Wheat Malt Light
1.00 lbs|9.4%
Type
Grain
Origin
Germany
Color
1.5-2.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat 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 5.6%
60 min Boil
0.25 oz
Progress 5.6%
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

Procedure

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