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.