The Beer Recipator

The BreweryHomeSpreadsheetRecipesDiscussion

The Red Sea

Brewer: Fab Email: -
Beer: The Red Sea Style: Irish Red Ale
Type: Extract w/grain Size: 4 gallons
18 HCU (~11 SRM)
Bitterness: 26 IBU
OG: 1.062 FG: 1.010
Alcohol: 6.7% v/v (5.3% w/w)
Grain: 230g German Munich
50g Dextrine malt (Cara-Pils)
40g British crystal 70-80L
10g Roasted barley
100g Melanoidin
Steep: Steep for 30 minutes at 155F
Boil: 60 minutes SG 1.100 2.5 gallons
2.20kg Light malt extract
0.40kg Brown sugar
0.20kg Corn sugar
Add extract when temperature reaches 185F
Hops: 13g Nugget (12% AA, 60 min.)
11g Amarillo (8.5% AA, 30 min.)
8g Cluster (7% AA, 5 min.)
Yeast: Wyeast 1084 Irish Ale: Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Apparent attenuation: 71-75%. Flocculation: medium. Optimum temp: 62-72 F. USED YEAST CAKE
Log: Brewed 10-31-09
Primary 7 days
Secondary 7 days
Carbonation: 2.6 volumes Keg: 16.1 psi @ 45F
Tasting: TBD

Recipe posted 10/31/09.