The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

John Britt's Red

Brewed in honor of my late grandfather. A great man, hard working, loving and selfless. Half Irish, half German.

We lost him 22 years ago, but he's still such a part of who I am. Slainte! Prost!

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: John Britt's Red Style: Irish Red Ale
Type: All grain Size: 5 gallons
Color:
21 HCU (~12 SRM)
Bitterness: 29 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Water: 1 TBS 5.2 Mash Stabilizer and 1 tsp gypsum.
Grain: 8 lb. Breiss 2-row
8 oz. Weyermann Melanoidin
8 oz. Dingemans Biscuit
3 oz. American chocolate
Mash: 75% efficiency
Mash grains in 1.3 qt per pound of 167°F water, bringing mash to 153°F. Hold for 60 minutes. Add 1 gallon boiling water and stir, then rest for 15 min. Fly sparge with 170°F water to achieve 6.5 gal in brewpot.
Boil: 60 minutes SG 1.039 6.5 gallons
Add 1 tsp Irish Moss for last fifteen minutes of boil.
Hops: 1 oz. Challenger (UK) (6.3% AA, 60 min.)
.25 oz. Sterling (US) (5.8% AA, 15 min.)
Yeast: White Labs Irish Ale (WLP004) in 1 quart starter.
Carbonation: keg and force carbonate

Recipe posted 08/30/09.