Irish Red Ale (All Grain) (10 gal) (version 2)

Head Brewer

Dan Kempenich

Ingredients

• 2.0 lbs Lightest Crystal Malt (~10L)
• 0.5 lbs Special Roast Malt
• 0.25 lbs Chocolate Malt
• 20.0 lbs 2-row malted barley
• 2.0 oz Coriander seeds
• 1.0 oz Fuggle
• 2.0 oz Northern Brewer
• 2 tsp Irish Moss
• #Y1056 American Ale yeast

Boil Schedule

• 45 min 1.0 oz Fuggle
• 15 min Irish Moss
• 15 min Coriander Seeds
• 5 min 1.0 oz Northern Brewer
• (dry hop) 1.0 oz Norther Brewer

Mash Schedule

• 154 60 min (8 gallons should be at 166 before adding)
• 170 10 min

Process

1. Take 1 lbs of 2-row malted barley and toast until red colored. (Approx 30min at 350F)
2. Crack grains into desired mash tun.
3. Heat 8 gal water to approx 166F before adding to mash.
4. Stir to avoid hotspots and verify temperature is approx 154 (add cold or boiling water to make up difference).
5. Sit and drink pre-made homebrew for 60 minutes while starches convert to sugars.
6. Sparge grains with 6 gal of 170F water, recycling to ensure clarity and all the grains have been washed.
7. Heat mash to a boil.
8. Add additional ingredients according to the boil schedule.
9. Chill using wort chiller, separate into two pots if necessary.
10. Place in primary fermentor.
11. Add yeast.
12. After primary activity has slowed, rack into secondary.
13. Add dry hops to secondary.
14. Allow for 2-4 weeks for remaining activity to settle.
15. Bottle or preferrably keg.
16. Drink and enjoy.

Dates

1. Brewed on 8/1/2008 (A.D)
2. Racked on 8/28/2008
3. Dry Hopped on 9/1/2008
4. Bottled on ….
5. Drinkable by …

Gravity

1. SG :: None Taken
2. FG :: …
3. ABV :: ~6.4% (Estimation based on a previous brew of same type)

Notes

• Recipe authored by Daniel Kempenich