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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
Boil
15 min
1 tsp.
Gypsum
Water Agent
Boil
60 min
Yeasts
1 pkg
Edinburgh Ale
WLP028
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 In
5 min
154°F
Step 2
Mash
60 min
154°F
Step 3
Sparge 1
20 min
168°F
Step 4
Sparge 2
20 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
Single infusion mash at 152 degrees
Batch sparge at 168 degrees
60 minute boil
Cool to 75 degrees
Pitch yeast from starter
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