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Dirty Irish Red
A ProMash Recipe Report
BJCP Style and Style Guidelines
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09-D Scottish And Irish Ale, Irish Red Ale
Min OG:
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1.044
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Max OG:
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1.060
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Min IBU:
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17
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Max IBU:
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28
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Min Clr:
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9
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Max Clr:
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18
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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9.25
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Anticipated OG:
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1.056
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Plato:
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13.81
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Anticipated SRM:
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15.2
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Anticipated IBU:
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26.4
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Brewhouse Efficiency:
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90
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%
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Wort Boil Time:
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90
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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7.10
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Gal
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Pre-Boil Gravity:
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1.043
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SG
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10.82 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
%
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Amount
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Name
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Origin
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Potential
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SRM
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70.3
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6.50 lbs.
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Maris Otter
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Great Britain
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1.038
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3
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16.2
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1.50 lbs.
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Munich Malt
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Germany
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1.037
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8
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5.4
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0.50 lbs.
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Flaked Oats
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America
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1.033
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2
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5.4
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0.50 lbs.
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Melanoidin Malt
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1.033
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35
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2.7
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0.25 lbs.
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Roasted Barley
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America
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1.028
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450
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Potential represented as SG per pound per gallon.
Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.70 oz.
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Wye Northdown
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Pellet
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8.00
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24.3
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60 min
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0.50 oz.
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Goldings - E.K.
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Pellet
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4.75
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2.1
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10 min
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Amount
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Name
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Type
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Time
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0.00 Unit(s)
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Whirlfloc
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Fining
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5 Min.(boil)
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WYeast 1084 Irish Ale
Mash Type:
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Single Step
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Grain Lbs:
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9.25
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Water Qts:
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13.88
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Before Additional Infusions
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Water Gal:
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3.47
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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154
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 4.21 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
oats were toasted at 325F for 3 min, stirred, and toasted for 5min more. left to cool overnight before brewing.
brew day photo journal
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Generated with ProMash Brewing Software |
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