Big Head Irish Red |
Type: Extract | Date: 5/2/2004 |
Batch Size: 5.02 gal | Brewer: Tim Gorman |
| Boil Size: 2.45 gal | Asst Brewer: Kevin Perdue and Colin Kilburn |
| Boil Time: 60 min | Equipment: Brew Pot (3 Gallon) |
| Taste Rating(out of 50): 42.0 | Brewhouse Efficiency: - |
| Taste Notes: Very nice. This was based off the National Homebrewers Day recipe at beertown.org. Plan to make this again. |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 6.61 lb | Black Rock Light Malt Extract (3.0 SRM) | Extract | 71.77 % | | 1.10 lb | Ireks Light Caramel Malted Barley - 10L (10.0 SRM) | Grain | 11.96 % | | 0.20 lb | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 2.15 % | | 0.20 lb | Roasted Barley (300.0 SRM) | Grain | 2.15 % | | 1.76 oz | Goldings, East Kent [4.80 %] (60 min) | Hops | 16.7 IBU | | 0.44 oz | Goldings, East Kent [4.80 %] (15 min) | Hops | 2.1 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 1.10 lb | Honey (1.0 SRM) | Sugar | 11.96 % | | 1 Pkgs | British Ale (Wyeast Labs #1098) [Starter 125 ml] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.055 SG | Measured Original Gravity: 1.052 SG |
| Est Final Gravity: 1.014 SG | Measured Final Gravity: 1.016 SG |
| Estimated Alcohol by Vol: 5.33 % | Actual Alcohol by Vol: 4.69 % |
| Bitterness: 18.7 IBU | Calories: 233 cal/pint |
| Est Color: 12.2 SRM | Color: |
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Mash Profile |
| Mash Name: None | Total Grain Weight: 10.00 lb |
| Sparge Water: - | Grain Temperature: - |
| Sparge Temperature: - | TunTemperature: - |
| Adjust Temp for Equipment: FALSE | Mash PH: - |
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Steep grains as desired (30-60 minutes)
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| Mash Notes: - |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 0.0 |
| Pressure/Weight: -4.6 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 32.0 F | Age for: 0.0 days |
| Storage Temperature: 32.0 F | |
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Notes |
| Steep grains in 4L of 150 o F water for 30 minutes. Remove grains and sparge with 4L 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 76o F, pitch yeast and aerate well. Ferment at ale temperature for two weeks. Bottle with 3/4 cup of corn sugar |
