<_MOD_>1969-12-31Recipes737201231<_XName>Recipes16<_MOD_>2013-01-17Irish Red AleKurt2022-02-211992-02-01640.0000000640.000000000000015952021-09-28 15:56:29639560!Kurt's setup 2021302705.12264800.719810.1200111735.7284163428601001160.61665675128.15518507401386.3753530000001101.4420990651000100000482021-02-16 11:09:540109Irish Red AleIrish BeerBJCP 2015115-101.0361.0461.011.01418282.42.89143.85An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/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. 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. 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.Aroma: Low to moderate malt aroma, either neutral-grainy or with a lightly caramelly-toasty-toffee character. May have a very light buttery character (although this is not required). Hop aroma is low earthy or floral to none (usually not present). 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 hop bitterness. Medium-dry to dry finish. Clean and smooth. Little to no esters. 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. Moderately attenuated. Comments: Several variations exist within the style, which causes the guidelines to be somewhat broad to accommodate them. Traditional Irish examples are relatively low in hops, are grainy with a slight roast dryness in the finish, fairly neutral in general. Modern export Irish examples are more caramelly and sweet, and might have more esters. American craft versions are often more alcoholic versions of the Irish export examples. An emerging Irish craft beer scene is exploring more bitter versions of traditional examples. Finally, there are some commercial examples that sound Irish but are essentially International Amber Lagers, with sweetish palates and little bitterness. These guidelines are written around the traditional Irish examples, with slight extensions for export Irish versions and modern craft Irish versions.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. Caffrey’s Irish Ale, Franciscan Well Rebel Red, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Porterhouse Red Ale, Samuel Adams Irish Red, Smithwick’s Irish Alehttp://www.bjcp.org112021-02-16 11:09:540105Single Infusion, Full Body, No Mash Out366.1441200000000464.421264.45.4168.07999999999998010000006400{"_MOD_":"2011-02-26","Name":"steps","Type":"7432","Dirty":"1","Owndata":"1","TID":"7149","Size":"1","_XName":"steps","Allocinc":"16","Data":{"MashStep":{"_MOD_":"2003-03-31","F_MS_NAME":"Mash In","F_MS_TYPE":"0","F_MS_INFUSION":"400.0000000","F_MS_STEP_TEMP":"156.0000000","F_MS_STEP_TIME":"45.0000000","F_MS_RISE_TIME":"2.0000000","F_MS_TUN_ADDITION":"0.0000000","F_MS_TUN_HC":"0.0000000","F_MS_TUN_VOL":"0.0000000","F_MS_TUN_TEMP":"72.0000000","F_MS_TUN_MASS":"0.0000000","F_MS_START_TEMP":"0.0000000","F_MS_GRAIN_TEMP":"0.0000000","F_MS_START_VOL":"0.0000000","F_MS_GRAIN_WEIGHT":"160.0000000","F_MS_INFUSION_TEMP":"168.2394701","F_MS_DECOCTION_AMT":"0.0000000"}},"_TExpanded":"1","TExtra":"0"}Simple single infusion mash for use with most modern well modified grains (about 95% of the time).10800.71980.12<_MOD_>2011-02-26steps74321171491<_XName>steps16<_MOD_>2003-03-31Mash In0915.3458733100001154.460200.12064.4800.7198064.40366.14412000000004176.57054276018950 <_TExpanded>10<_MOD_>1969-12-31Malt000.000000016.00000003.000000075.00000000.00000000.000000001.50000004.0000000120.000000011.70000000.000000000100.000000060.00000001.500000042021-02-16 11:09:54081Keg451Forced Carbonation100Keg with forced carbonation which is the method used by most home brewers with kegs<_MOD_>1969-12-31Ale, Single Stage64.464.466.9266.9264.9444.664.9444.6110.010.07.014030.064.9464.94After krausen drops, ramp temp up to 21C (1C per day) and hold for 2 days before cold crash.<_MOD_>2013-01-17Ingredients7405171820<_XName>Ingredients163842021-02-16 11:09:51019Pale Malt, Maris Otter (Thomas Fawcett)United KingdomThomas Fawcett & SonsPale Liquid Extract00010343.92150000000004382.5093.9306358381502801.531209.4001100600.0782445994216703520000Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 2732021-02-16 11:09:51010Caramel Malt - 60L (Cargill)USCargill0001010.5822607002.890173410404624004.50000010600.0782445994216703530000Sweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 16822021-03-08 14:19:4609Caramel Malt - 120L (Briess)USBriess000107.05481207501.92678227360308260030000015600.0782445994216703540000Flavor: Pronounced caramel, burnt sugar, raisiny, prunes Color: Contributes red to deep red hues This is a drum roasted crystallized malt that improves foam, enhances viscosity, and contributes golden hues with a dried fruit, candy-like sweetness. Our Caramel Malts are roaster produced, making them the fullest flavored and best-performing Caramel Malts. Usage Levels / Beer Styles 1-3% For balance in Pilsners 5-10% In lagers ranging from Vienna and Oktoberfest to Dark Lagers 5-10% In a variety of ales including Pale Ales, bitter IPSs to Porters and Stouts and Barley Wine 10-15% In various styles including Doppelbocks and Barley Wine 3762021-02-16 11:09:51019Chocolate Malt (Thomas Fawcett)United KingdomThomas Fawcett & Sons000104.58562000000000055087401.25240847784200401.5301100010600.0782445994216703550000Dark chocolate malt from the UK. Adds strong coffee flavor to your beer. 4782021-03-07 18:37:380123East Kent Goldings (EKG)United Kingdom2053.510003.104111183618759356003194.36025.9466743636501686011.99013490000Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 14382021-03-08 14:47:540134Safale American DCL/FermentisAmerican ale, other clean finish alesUS-050112002011-03-062022-02-212011-03-067380597500051.72101.66106.0070000American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. 7152021-09-28 15:46:56639560!Montreal2096.4700467.8132.458.221522.4926.3112.2000000100010000 <_TExpanded>12001.04600001.01000001.01800001.0110000640.00000001.050000030.00000002.35.206.00000001.010000030155.0000000010.00000000640.0000000640.000000072.000000020.000000010.00000001.0500000015.20088.000000000000001.036-1<_MOD_>2018-05-11AgeData93610193570<_XName>AgeData16<_TExpanded>100<_TExpanded>1