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Smoked Red Ale

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Smoked Red Ale	Brewer: Luis Teixeira	Brew Date:
	IBU Formula: Tinseth	Units: metric	Private: Yes
Boil	Boil Volume: 66 l	Boil Length: 90 min.	Target Volume: 50 l
Style	Name: Irish Red Ale	Category: Scottish and Irish Ales - 9D	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
German Pilsner 2-Row	5 kg	2 °L	1.037	1.023	42%
Peated Malt	3 kg	3 °L	1.034	1.013	25%
Arome malt	2 kg	39 °L	1.034	1.009	17%
Abbey Malt	1 kg	18 °L	1.035	1.004	8%
CaraAroma	800 g	130 °L	1.035	1.004	7%
Total	11 kg 800.00 g	18 SRM		1.052

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Pilgrin	50 g	9.4	Boil	60 min.	Pellet	23
Total	50.00 g					23

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Safale S-04	79	Low	22 °C	26 °C

Miscs Add

Misc	Type	Amount	Use	Time
Demerara Sugar	Other	500 g	Bottling	3 day(s)

Mash Information edit

Details	Name: Smoked Red Ale	Brewer: Luis Teixeira	Brew Date:
	Boil Volume: 66 l	Units: metric	Thermal Loss: 1.7°C
	Mash Efficiency: 75%	Mash Method: Double Infusion	Sparge Method: fly
	Grain Temp: 22 °C	Initial Grist Ratio: 2.09 l/kg	Absorption Rate: 1.25 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Protein Rest	infusion	20 min.	50.0 °C	24.61 l	56.3 °C	2.09
Saccharification	infusion	60 min.	68.3 °C	3.77 l	100.0 °C	2.41
Total		1 hour 20 min		28.38 l (runoff: 13.63 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	68.3 °C	3.62 l	100.0 °C
Total	1 hour		3.62 l

Type

all-grain

OG

1.052

style
1.044 - 1.060

FG

1.011

style
1.010 - 1.014

Color

18 SRM

style
9 - 18

IBU

23

style
17 - 28

ABV

5.4%

style
4 - 6

Cal.

171

per 12oz.