GCB Red Ale 2nd place recipe

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John O'Connell's 2nd place recipe

Style: Irish Red Ale

TYPE: All Grain

Recipe Specifications

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Boil Size: 30.75 l

Post Boil Volume: 26.00 l

Batch Size (fermenter): 22.00 l 

Bottling Volume: 21.00 l

Estimated OG: 1.051 SG

Estimated Color: 38.1 EBC

Estimated IBU: 21.9 IBUs

Brewhouse Efficiency: 80.00 %

Est Mash Efficiency: 90.9 %

Boil Time: 60 Minutes



Ingredients:

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Amt                   Name                                      %/IBU       

1.00 tsp              Gypsum (Calcium Sulfate)

4.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  89.5 %       

0.25 kg               Crystal Red  (340.0 EBC) 5.6 %       

0.10 kg               Brown Malt (Simpsons) (140.0 EBC)  2.2 %       

0.07 kg               Chocolate Malt (900.0 EBC)      1.6 %       

0.05 kg               Roasted Barley (Thomas Fawcett) (1225 EBC)    1.1 %       

50.17 g               Fuggles Pellet Type 90 [4.00 %] - Boil 60  21.9 IBUs   

0.28 tsp              Irish Moss (Boil 10.0 mins) 

1.0 pkg               Irish Ale Yeast (White Labs #WLP004)         


Mash Schedule: Temperature Mash, 1 Step, Medium Body

Total Grain Weight: 4.47 kg