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Share this recipe on redditBatch Size (gallons) | 11 |
Efficiency | 76% |
Recipe type | All Grain |
Style | 9D. Irish Red Ale |
Original Gravity | 1.049 |
Final Gravity | 1.013 |
ABV | 4.73% (basic) / 4.71% (advanced) [what's this?] |
IBU | 26 |
Color | 13.4 SRM |
Boil Time | 60 min |
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Yeast | Wyeast 2124 (Bohemian Lager)
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Fermentables | Name | Amt | Pct | SRM | Pale Ale Malt, Full Pint (Great Western) | 8 lbs 8 oz | 46.3% | 2.25 | Munich Malt (Great Western) | 7 lbs 11 oz | 41.8% | 9 | Victory Malt | 1 lb 12 oz | 9.5% | 25 | Light Roasted Barley (Briess) | 6 oz | 2% | 300 | Blackprinz Malt (Briess) | 1 oz | 0.3% | 500 |
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Hops | Name | Amt | Time | Alpha | IBU | Magnum (First Wort) | .9 oz | 60 | 14% | 24.8 | Willamette (Boil) | .67 oz | 5 | 5.5% | 1.2 | Willamette (Boil) | .33 oz | 0 | 5.5% | 0 |
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Directions |
Mash @ 155°F for 40 minutes @ 1.5 ratio ( 7.26 gallons) Fly sparge with 8.2 gallons @ 168°F Whirlppol while chilling, drop to ambient, add decanted 4L starter (built up twice for calculated 2.53M cells / mL / °P) continue chiling to 47°F Ferment 7 days @ 47°F Raise temp to 68°F, hold for 7 days Drop temp to 31°F, hold for 14 days Rack to bottling bucket, prime with honey to 2.5 vol. |
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Copy and paste the content below to reddit for a properly formatted recipe!##Gobshite - Irish Style Red Lager
Recipe by: Bealski
Batch Size (gallons): 11
Efficiency: 76%
Recipe type: All Grain
Original Gravity: 1.049
Final Gravity: 1.013
ABV: 4.71%
IBU: 26
Color: 13.4 SRM
Boil Time: 60 min
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**Yeast**
* Wyeast 2124 (Bohemian Lager)
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**Fermentables**
* 8 lbs 8 oz Pale Ale Malt, Full Pint (Great Western) (46.3%)
* 7 lbs 11 oz Munich Malt (Great Western) (41.8%)
* 1 lb 12 oz Victory Malt (9.5%)
* 6 oz Light Roasted Barley (Briess) (2%)
* 1 oz Blackprinz Malt (Briess) (0.3%)
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**Hops**
* .9 oz Magnum, 24.8 IBU @ 60 min (First Wort) - 14% AA
* .67 oz Willamette, 1.2 IBU @ 5 min (Boil) - 5.5% AA
* .33 oz Willamette, 0 IBU @ 0 min (Boil) - 5.5% AA
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**Directions:**
Mash @ 155°F for 40 minutes @ 1.5 ratio ( 7.26 gallons) Fly sparge with 8.2 gallons @ 168°F Whirlppol while chilling, drop to ambient, add decanted 4L starter (built up twice for calculated 2.53M cells / mL / °P) continue chiling to 47°F Ferment 7 days @ 47°F Raise temp to 68°F, hold for 7 days Drop temp to 31°F, hold for 14 days Rack to bottling bucket, prime with honey to 2.5 vol. |
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=428)
This all grain Irish Red Ale homebrew recipe was submitted by Bealski.