Theowick Irish Pale Ale

Irish Red Ale BJCP 2008 – 09D

OG
1.050
FG
1.010
SRM
7.8
ABV
4.7%
IBU
29
Batch #
2008-15
Batch Size
5.00 gal
Brew Date
May 11, 2008
Tap Date
July 18, 2008
BU/GU
0.58
ABW
4.2%
Kcal
166 12 oz
Real Extract
4.4° P
Attenuation
79% apparent
64.5% real

Fermentables

British Maris Otter Pale Malt
7.00 lbs|77.8%
Type
Grain
Origin
United Kingdom
Color
3.0 SRM
PPG
26.0
Info
Premium base malt for any beer. Good for pale ales.
77.8%
Crystal Malt 75L
0.50 lbs|5.6%
5.6%
American Wheat Malt
0.50 lbs|5.6%
Type
Grain
Origin
United States
Color
2.0 SRM
PPG
42.0
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
5.6%
German Light Munich Malt
1.00 lbs|11.1%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
11.1%

Hops

0.45 oz
Magnum 13.1%
60 min Boil
0.50 oz
Willamette 4.6%
20 min Boil
0.50 oz
Willamette 4.6%
3 min Boil

Non-Fermentables

1 tsp.
Gypsum Water Agent
Boil60 min
1/4 tsp.
Super Irish Moss Other
Boil15 min

Yeasts

1 pkg
Irish AleWLP004
White Labs

Mash Profile Infusion

Mash Steps

Step 1
Infusion60 min
150°F
Step 2
Sparge40 min
170°F

Fermentation and Aging

7 days
Primary
68°F
7 days
Secondary
68°F
35 days
Age
60°F

General Info

This is an attempt at a style that is not a style yet: Irish Pale Ale.

Procedure

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