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RED BB

RED BB

Irish Red Ale • All Grain • 18.93 L

Belgian Ale

Dennis Hulme

September 2, 2015  08:37pm

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 0.07 kg Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 0.18 kg Rye Malt;Weyermann®

    Rye Malt;Weyermann®

    German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • 1.47 kg Cara 50 EBC Malt;Castle Malting

    Cara 50 EBC Malt;Castle Malting

    Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

  • 2.8 kg Pilsen 2RS Malt;Castle Malting

    Pilsen 2RS Malt;Castle Malting

    Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

  • 0.20 kg Melanoidin 80 EBC Malt;Castle Malting

    Melanoidin 80 EBC Malt;Castle Malting

    Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.

  • 0.2 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 30 g Cascade -5.5 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 5 g Cascade -5.5 AA% whole; boiled 0 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Wyeast1084Irish Ale™

    Wyeast1084Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 9 -Scottish and Irish Ale

Subcategory: D -Irish Red Ale

Range for this Style
Original Gravity: 1.054 1.044 -1.060
Terminal Gravity: 1.012 1.010 -1.014
Color: 17.6 SRM 9 -18
Alcohol: 5.5% ABV 4% -6%
Bitterness: 25.7 IBU 17 -28

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