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The Red Sea
| Brewer: | Fab | Email: | - | |||||
| Beer: | The Red Sea | Style: | Irish Red Ale | |||||
| Type: | Extract w/grain | Size: | 4 gallons | |||||
| Color: |
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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 |
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| Steep: | Steep for 30 minutes at 155°F | |||||||
| Boil: | 60 minutes | SG 1.100 | 2.5 gallons | |||||
| 2.20kg Light malt extract 0.40kg Brown sugar 0.20kg Corn sugar |
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| Add extract when temperature reaches 185°F | ||||||||
| Hops: | 13g Nugget (12% AA, 60 min.) 11g Amarillo (8.5% AA, 30 min.) 8g Cluster (7% AA, 5 min.) |
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| 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 |
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| Carbonation: | 2.6 volumes | Keg: 16.1 psi @ 45°F | ||||||
| Tasting: | TBD | |||||||
Recipe posted 10/31/09.
