Batch #56 - American Red

Brewing Steps: American Red

Irish Red Ale

Type: All Grain	Date: 4/3/2011
Batch Size (fermenter): 5.50 gal	Brewer: Bryce Ehrman
Boil Size: 7.01 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Final Bottling Volume: 5.50 gal	Brewhouse Efficiency: 67.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 8.76 gal
	Water Prep Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 64.0 % 2 lbs Munich Malt (9.0 SRM) Grain 3 16.0 % 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 8.0 % 8.0 oz Melanoiden Malt (20.0 SRM) Grain 5 4.0 % 4.0 oz Aromatic Malt (26.0 SRM) Grain 6 2.0 % 4.0 oz Biscuit Malt (23.0 SRM) Grain 7 2.0 % 4.0 oz Honey Malt (25.0 SRM) Grain 8 2.0 % 4.0 oz Victory Malt (25.0 SRM) Grain 9 2.0 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 15.63 qt of water at 167.7 F 152.0 F 60 min
	Batch sparge with 2 steps (1.22gal, 3.63gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 7.01 gal
	Estimated pre-boil gravity is 1.047 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 10 17.8 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 - 0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 13 0.0 IBUs
	Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.055 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.50 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg Irish Ale (White Labs #WLP004) Yeast 14 -
	Measure Actual Original Gravity _______ (Target: 1.055 SG)
	Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
	4/3/2011 - Primary Fermentation (10.00 days at 65.0 F ending at 65.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.014 SG)
	Date Bottled/Kegged: 4/13/2011 - Carbonation: Bottle with 4.16 oz Corn Sugar
	Age beer for 28.00 days at 52.0 F
	5/11/2011 - Drink and enjoy!
Notes
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