1.0
Linus' Irish Red Ale
60
10
60
10.12.2019 00:00:00 CET
12.9
3.2
3
10 lb (4.5 kg) Malting Company of Ireland Stout Malt (1.8°L) or Maris Otter
6 oz (170 g) Simpsons Light Crystal Malt (35°L)
4 oz (113 g) Simpsons Dark Crystal Malt (75°L)
2 oz (57 g) Simpsons Extra Dark Crystal Malt (160°L)
2 oz (57 g) chocolate rye malt
start fermentation at 63°F (17°C) for the first four or five days, and then raise the temperature to 68°F (20°C) to finish out, ending with a diacetyl rest just above that (since diacetyl isn’t really appropriate here, but British strains sometimes overproduce its precursor). This will also promote full attenuation and help avoid a heavy or sweet flavor profile, both of which would be unsuitable for this style.
4-6 Wochen reifen lassen
Wasser: +2g Calciumsulfat
pH-Wert Maische: 5,35
14.2
15.4
Rezept exportiert aus dem Müggelland Rezeptkalkulator
Link zum Originalrezept: https://brauerei.mueggelland.de/rezeptdetails/items/22334.html
Maris Otter Malt
3.132
4
Crystal Malt 40°L
0.138
100
Crystal Malt 80°L
0.126
210
Röstmalz Spezial Typ II
0.02
1150
Crystal Malt 120°L
0.1
310
Münchner Malz Typ I
1.23
15
Einmaischen
55
10
Rast 1
66
90
Rast 2
72
20
Rast 3
78
10
Fuggle
25
5
60
Fuggle
25
5
10
Fuggle
25
5
20
WYEAST 1084 Irish Ale
19