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Raleigh Red

to make Oven toasted malt, toast at 300F for 10 minutes, cool and let cure in a paper bag for 24 hours to mellow toasted flavors.

Brewer: mE Email: -
Beer: Raleigh Red Style: Irish Red
Type: Partial mash Size: 5 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 20 IBU
OG: 1.059 FG: 1.012
Alcohol: 6.0% v/v (4.7% w/w)
Water: Brita filtered tap water
Grain: 4 lb. British pale
8 oz. Oven Toasted Malt
1 lb. Carared
4 oz. Caramunich 3
2 oz. Roasted barley
Mash: 60% efficiency
one step infusion at 153 f for 1 hour
Boil: 60 minutes SG 1.098 3 gallons
3.3 lb. Light malt extract
1 lb. Honey
whirlfloc at 10 min
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 30 min.)
Yeast: Wyeast 1084
Carbonation: 4 oz corn sugar boiled in 2 cups water for 10 minutes ad cooled in refrigerator to 75F

Recipe posted 09/04/09.