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Raleigh Red
to make Oven toasted malt, toast at 300F for 10 minutes, cool and let cure in a paper bag for 24 hours to mellow toasted flavors.
| Brewer: | mE | Email: | - | |||||
| Beer: | Raleigh Red | Style: | Irish Red | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.059 | FG: | 1.012 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | Brita filtered tap water | |||||||
| Grain: | 4 lb. British pale 8 oz. Oven Toasted Malt 1 lb. Carared 4 oz. Caramunich 3 2 oz. Roasted barley |
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| Mash: | 60% efficiency | |||||||
| one step infusion at 153 f for 1 hour | ||||||||
| Boil: | 60 minutes | SG 1.098 | 3 gallons | |||||
| 3.3 lb. Light malt extract 1 lb. Honey |
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| whirlfloc at 10 min | ||||||||
| Hops: | 1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) |
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| Yeast: | Wyeast 1084 | |||||||
| Carbonation: | 4 oz corn sugar boiled in 2 cups water for 10 minutes ad cooled in refrigerator to 75F | |||||||
Recipe posted 09/04/09.
