Big Brew Irish Red Ale Extract
Big Brew 2004
Big Brew Irish Red Ale Extract
For 5.3 gallon (20 L) total volume, using a 2.35 gallon (8.9 L) boil
4.25 lb (1.9 kg) Briess Golden Light Dry Malt Extract
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
2.0 oz (57 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: 26
Steep grains in one gallon of 150 o F water for 20 minutes. Remove grains and sparge with 1 gallon of 170o F water. Stir in extract and honey then bring to a boil. Add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then add to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops below 75o F, pitch yeast and aerate well. Ferment at ale temperature for two weeks. When fermentation is complete, bottle with 1.25 cups 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.