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Conor & Finnegan's Irish Red
I wanted to make a malty, very drinkable Irish Red for St. Patrick's Day but got held up a bit. Better late than never, I guess.
| Brewer: | B. Smith | Email: | - | |||||
| Beer: | Conor & Finnegan's Irish Red | Style: | American Amber Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.050 | FG: | 1.016 | |||||
| Alcohol: | 4.4% v/v (3.4% w/w) | |||||||
| Grain: | .5 lb. German Munich 1 lb. American crystal 20L .5 lb. Belgian CaraMunich |
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| Steep: | Put grains in pot with warm water and brought the temp up to 155°F; held it there for 1 hour. *The German Munich is actually toasted malted barley. Put barley on a cookie sheet in 350°F oven for 10 minutes. |
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| Boil: | 60 minutes | SG 1.125 | 2 gallons | |||||
| 3 lb. Light malt extract 3 lb. Amber malt extract |
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| 1 teaspoon of Irish Moss added for last 15 minutes of boil | ||||||||
| Hops: | 1.5 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 30 min.) |
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| Yeast: | Wyeast Irish Ale Yeast | |||||||
| Log: | Brewed 4/07/07 Racked to secondary 4/20/07 Bottled 5/05/07 |
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| Carbonation: | 3/4c corn sugar | |||||||
| Tasting: | At bottling, the body and bitterness were good. It was a little sweet, but hopefully that will mellow in a couple of weeks. | |||||||
Recipe posted 04/07/07.
