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St. Pat's Irish Red

My shot at a last minute "Irish Red" for St. Patrick's Day.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: St. Pat's Irish Red Style: -
Type: All grain Size: 5.5 gallons
Color:
26 HCU (~14 SRM)
Bitterness: 25 IBU
OG: 1.044 FG: 1.012
Alcohol: 4.1% v/v (3.2% w/w)
Water: RO water, salts added to correct pH as necessary.
Grain: 5 lb. American 2-row
1.42 lb. German Munich
12 oz. British crystal 70-80L
1.2 oz. Roasted barley
7 oz. American crystal 60L
Mash: 86% efficiency
Single infusion mash: mash in at 154*F for 60 minutes. 10 minute mashout at 168*F. Fly sparge for 45 minutes.
Boil: 60 minutes SG 1.032 7.5 gallons
Whirfloc tab added 15 minutes before flameout; Wyeast yeast nutrient added 5 minutes before flameout.
Hops: 1 oz. Fuggles (4% AA, 60 min.)
1 oz. East Kent Goldings (6.1% AA, 10 min.)
Yeast: 1 pkt. Safale US04, rehydrated.
Carbonation: Force carb (hastily!)
Tasting: Biscuity, toasty, light, slightly fruity. A quenching, low alcohol beer that the BMC crowd will suck down at the party. I'm impressed that this beer is only 11 days old as I type this. Next time around I'd like to add some 5 minute or flameout hops and give the beer more warm conditioning time to smooth out the edges. A good beer.

Recipe posted 02/28/12.