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Red Randy's Irish Ale

Yum, yum good! This brew came out just the way I had hoped it would. Nice malty flavor, medium bitterness and a hell of a kick.

Brewer: Randy Champagne Email: randyc@accuserve.net
Beer: Red Randy's Irish Ale Style: English Pale Ale
Type: All grain Size: 5.25 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 29 IBU
OG: 1.058 FG: 1.014
Alcohol: 5.7% v/v (4.5% w/w)
Water: Added Burton Water Salts for 5 gallons...
Grain: 9 lb. British pale
8 oz. Dextrine malt (Cara-Pils)
12 oz. British crystal 50-60L
1 oz. Roasted barley
Mash: 79% efficiency
Struck 3 gallons of 170° water with grist in sanitized 10 gallon cooler.
Stirred mash and maintained roughly 155° temparature for 75 minutes.
Lautered then sparged with 4 gallons of 175° water for 30 minutes.
Boil: 60 minutes SG 1.051 6 gallons
Added 1 tsp Irish Moss for last 15 minutes of boil.
Cooled wort rapidly in full tub of cold water (~30 minutes).
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
1 oz. Cascade (aroma)
Yeast: Pitched Wyeast 1338 European Ale starter 24 hours before brew.
Log: Brewed June 10th.
Fermented in primary glass carboy at 68° for 1 week.
Racked to glass secondary at ~70° for 2 weeks.
Carbonation: 2.3 volumes Keg: 15.0 psi @ 50°F
Agitate Cornelius keg for 15 minutes with pressure on to carbonate quicker. Let sit for 24 hours prior to drafting.

Recipe posted 07/16/00.