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