The Beer Recipator

The BreweryHomeSpreadsheetRecipesDiscussion

Baile Dearg Leann

Roughly Translated, Dublin Red Ale. . . Something a wee bit differant for the Big Day in March.
After all, everyone does a stout.

Brewer: Beer Lords Email:
Beer: Baile Dearg Leann Style: Irish Ale
Type: Partial mash Size: 4.75 gallons
21 HCU (~12 SRM)
Bitterness: 25 IBU
OG: 1.054 FG: 1.015
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 4 lb. British pale
8 oz. Belgian Munich
8 oz. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraVienne
4 oz. Belgian Special B
8 oz. Flaked wheat
Mash: 50% efficiency
Grains in a lg. Grain bag. Place in 3 gallons of 160 degrees water. Mash at least 1 hour. DO NOT exceed 170 degrees! Sparge w/ 1.5 gallons
170 degree water. Squeeze the bag dry.
Boil: 75 minutes SG 1.057 4.5 gallons
4 lb. Light malt extract
Add extract to wort stir until dissolved. When you think you are done, stir another 10 minutes. Adjust volume to a minimum of 4 gallons.
Bring to boil. Add Willamette hops AFTER the hot break and start 60 minute timer. At 30 minutes add Fuggles and large tablespoon of Irish Moss. At 60 minutes, remove from heat and crash cool (If you don't have a wort chiller, get one. Money well spent.) Areate the wort, pitch yeast and ferment at 65 - 68 degrees. Rack into secondary for at least a week. Prime and bottle
Hops: 1 oz. Willamette (5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 15 min.)
Yeast: 2 packs Danstar Windsor, London or Manchester.
Carbonation: When bottling this style and most English styles I only use 2/3 cup corn sugar. It reduces the C02 volume and is more to style.

Recipe posted 02/05/00.