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Conor & Finnegan's Irish Red

I wanted to make a malty, very drinkable Irish Red for St. Patrick's Day but got held up a bit. Better late than never, I guess.

Brewer: B. Smith Email: -
Beer: Conor & Finnegan's Irish Red Style: American Amber Ale
Type: Extract w/grain Size: 5 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 17 IBU
OG: 1.050 FG: 1.016
Alcohol: 4.4% v/v (3.4% w/w)
Grain: .5 lb. German Munich
1 lb. American crystal 20L
.5 lb. Belgian CaraMunich
Steep: Put grains in pot with warm water and brought the temp up to 155°F; held it there for 1 hour.

*The German Munich is actually toasted malted barley. Put barley on a cookie sheet in 350°F oven for 10 minutes.
Boil: 60 minutes SG 1.125 2 gallons
3 lb. Light malt extract
3 lb. Amber malt extract
1 teaspoon of Irish Moss added for last 15 minutes of boil
Hops: 1.5 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 30 min.)
Yeast: Wyeast Irish Ale Yeast
Log: Brewed 4/07/07
Racked to secondary 4/20/07
Bottled 5/05/07
Carbonation: 3/4c corn sugar
Tasting: At bottling, the body and bitterness were good. It was a little sweet, but hopefully that will mellow in a couple of weeks.

Recipe posted 04/07/07.