1 Linus' Irish Red Ale All Grain tmwieczorek 20 25.5 60 60 10.12.2019 1.052 1.013 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




1 Hauptguss 14.2 Nachguss 15.4 1 Maris Otter Malt 3132 4 77.9 Grain 1 Crystal Malt 40°L 138 100 73.6 Grain 1 Crystal Malt 80°L 126 210 73.6 Grain 1 Röstmalz Spezial Typ II 20 1150 54.1 Grain 1 Crystal Malt 120°L 100 310 73.6 Grain 1 Münchner Malz Typ I 1230 15 75.7 Grain 1 Einmaischen Infusion 55 10 14.2 61 1 Rast 1 Temperature 66 90 1 Rast 2 Temperature 72 20 1 Rast 3 Temperature 78 10 1 Fuggle 25 5 Boil 60

Pellet

1 Fuggle 25 5 Boil 10

Pellet

1 Fuggle 25 5 Aroma 20

Pellet

1 WYEAST 1084 Irish Ale 50 75 19 19

Dry

Ale