 |
 |
 |
 |
 |
 |
 |
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: | galloway@netscape.net | |||||
| Beer: | Baile Dearg Leann | Style: | Irish Ale | |||||
| Type: | Partial mash | Size: | 4.75 gallons | |||||
| Color: |
|
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.
