Another from Brewing Classic Styles.
Recipe: Ruabeoir
Brewer: Chris Craig
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 6.72 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.054 SG
Estimated Color: 15.8 SRM
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
9.27 lb Pale Malt, Maris Otter (3.0 SRM) Grain 1 90.8 %
0.31 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 3.1 %
0.31 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 3.1 %
0.31 lb Roasted Barley (300.0 SRM) Grain 4 3.1 %
1.45 oz Styrian Goldings [3.80 %] - Boil 60.0 mi Hop 5 20.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 6 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 7 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.21 lb
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Name Description Step Temperat Step Time
Mash In Add 3.2 gal of water at 167 F 153 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 4.75gal) of 168 F water