Competition beer for the ACB V Worcs HBC February 2021.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 20 L |
60 min |
19.06 |
13.95 |
1.048 |
1.009 |
5.19 |
|
Actuals |
1.048 |
1.009 |
|
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Irish Red Ale |
15 A |
1.036 - 1.046 |
1.01 - 1.014 |
18 - 28 |
9 - 14 |
0 - 0 |
3.8 - 5 % |
Fermentables
| Name |
Amount |
% |
| Maris Otter Pale |
3.5 kg |
85.57 |
| Munich Malt |
400 g |
9.78 |
| Crystal 50L |
50 g |
1.22 |
| Black |
70 g |
1.71 |
| Invert Sugar Syrup |
20 g |
0.49 |
| CaraMalt |
50 g |
1.22 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings |
25 g |
60 min |
Boil |
Leaf |
6 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (dihydrate) |
1 g |
60 min |
Mash |
Water Agent |
| Gypsum |
2 g |
60 min |
Mash |
Water Agent |
| Lactic acid |
1 g |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Safale - American Ale Yeast US-05 (US-05) |
Fermentis / Safale |
81% |
12.22°C - 25°C |
Mash
| Step |
Temperature |
Time |
|
67°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Aging |
0 days |
0°C |
Notes
Add black malt last 20 mins of the mash.
Aim for well attenuated beer, mash at 67C.
Ran 6 gal of 1.040 wort to the kettle to boil. |
