Big Brew Irish Red Ale -- All Grain
Big Brew 2004
Big Brew Irish Red Ale
For 5.3 gallons (20 L) total volume, using a full boil of 6.25 gallons (23.7 L)
7.25 lb (3.3 kg) Briess Pale Ale Malt
1.0 lb (454 g) Briess 10L Caramel Malt
3 oz (85 g) Briess Extra Special Malt
2 oz (57 g) Briess Roasted Barley
0.5 lb (227 g)Honey
1.5 oz (43 g) E.K. Goldings, 4.75% alpha acid (60 minutes)
0.5 oz (14 g) E.K. Goldings, 4.75% alpha acid (15 minutes)
White Labs WLP004 Irish Ale or Wyeast 1084 Irish Ale Yeast
O.G.: 1.047
IBU: 28
Mash grains at 151o F (66° C) for 60 minutes. Mash out at 170o F (77° C) and sparge with 170o F water. Collect enough run off to end up with 5 gallons after a 60-minute boil (~6.25 gallons, or 23.7 L). Stir in honey. Bring to a boil and add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then chill to below 75o F (24° C), add to fermenter, pitch yeast and aerate well. Ferment at ale temperature for two weeks. When fermentation is complete, bottle with 1.25 cups (284 g) of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate from 2 to 2.5 volumes of CO2.