Irish Red Ale
Exalted Beer
20 april 2023 kl 15:57
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 25,0 L | 60 min | 1.044 SG | 1.012 SG | 23 | 4,2% | 407 |
22 EBC
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| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 23 | 4,2% | 407 |
22 EBC
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| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt, Maris Otter | 4,20 kg | 83,4% | Malt |
3 EBC
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Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
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| Caramunich Malt | 0,36 kg | 7,1% | Malt |
56 EBC
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Typ:
Malt Caramel, copper colored malt. Used in Belgian ales and German bocks. |
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| Carared | 0,36 kg | 7,1% | Malt |
20 EBC
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Typ:
Malt Adds body, color and improves head retention.
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| Carafa I | 0,12 kg | 2,4% | Malt |
337 EBC
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Typ:
Malt Used to intensify aroma and color in dark, Munich beers and stouts. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Challenger | 20 gr | 60 min | Kok | Pellets | 6,50% | 13,9 | 0,8 | |
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Användning: Kok Variant of Northern Brewers heritage
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| Whitbread Golding Variety (WGV) | 17 gr | 15 min | Kok | Pellets | 4,60% | 4,2 | 0,7 | |
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Användning: Kok Derived in England in 1911 from Bates Brewer. Some Golding characteristics, but lacking the full Goldings aroma.
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| Styrian Goldings | 17 gr | 5 min | Kok | Kottar | 3,38% | 1,1 | 0,7 | |
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Användning: Kok A seedless version of Fuggles grown in Slovenia
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Lactic Acid | 9,00 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. |
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| Protafloc | 2 gr | 15 min | Klarning | Kok | ||
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Typ: Klarning Protafloc är ett klarningsmedel som är baserat på karragen (den aktiva beståndsdelen i Irish Moss). Protafloc används på samma sätt som Irish Moss, men är både effektivare och mycket mer koncentrerat, och kan alltså doseras betydligt lägre. Mängden varierar med vörtstyrkan. Tillsätt 2 gram per 100L vört för svaga öl och 4g per 100L för starkare öl ca. 15-20 minuter före slutet av vörtkokningen. Detta motsvarar ett rågat kryddmått (1 ml) till 40 liter svag vört och ett kryddmått till 20L starkare vört. Trots det högre priset per gram blir Protafloc mycket mer ekonomiskt än Irish Moss på grund av den lägre doseringen. Det minsta paketet bör räcka i flera år för en vanlig hembryggare (räcker till ca 2500 liter öl), medan de större förpackningarna rekommenderas för bryggklubbar och bryggerier. |
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| Jästnäring | 2 gr | 15 min | Övrigt | Kok | ||
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Typ: Övrigt Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Irish Ale Yeast | WLP004 | White Labs | Flytande | 72% | 18°C - 20°C | |
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Labb: White Labs Excellent for Irish Stouts. Produces slight hint of diacetyl balanced by a light fruitiness and a slightly dry crispness. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Proteinrast | 55°C | 15 min | 20 min | Temperatur | 17,50 L | |
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Höjningstid: 20 min |
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| Försockringsrast | 67°C | 45 min | 6 min | Temperatur | 0,00 L | |
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Höjningstid: 6 min |
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| Utmäskning | 76°C | 10 min | 5 min | Temperatur | 0,00 L | |
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Höjningstid: 5 min |
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1.036 - 1.046
1.010 - 1.014
18 - 28
18 - 28
An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee or caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness. Comments: The style is fairly broad to allow for examples beyond the traditional ones from Ireland. Irish examples tend to be lower alcohol, grainier, and drier in the finish, while non-Irish versions are often higher in alcohol, sweeter, perhaps more caramelly and estery, and are often seasonal offerings. History: While Ireland has a long ale brewing heritage, the modern Irish Red Ale style is essentially an adaptation or interpretation of the popular English Bitter style with less hopping and a bit of roast to add color and dryness, although some suggest a longer history. Rediscovered as a craft beer style in Ireland, today it is an essential part of most brewery lineups, along with a pale ale and a stout. Style Comparison: A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish Ales.
Franciscan Well Rebel Red, Kilkenny Irish Beer, Murphy’s Irish Red, O’Hara’s Irish Red Ale, Porterhouse Nitro Red Ale, Smithwick’s Irish Ale
Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them.
Aroma: Low to moderate malt aroma, either neutral-grainy or with a lightly caramel, toast, or toffee character. Very light buttery character optional. Low earthy or floral hop aroma optional. Quite clean. Appearance: Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence. Flavor: Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is fairly neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low bitterness. Medium-dry to dry finish. Clean and smooth. Low esters optional. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly. Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth.
