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Log: Red Dawn

Irish Red Ale – All Grain GONE

Statistics

General Info

Based upon judges’ comments from the Dredhop 2008 competition, the recipe has been changed a bit. Specifically:

  • Uses a more appropriate yeast for the style - WLP004 Irish Ale.
  • Increase in roast barley (slightly) and munich malts to bring out a more malty profile.
  • Slight increase in all hops additions.

 

Comments

Substituted Willamette for Fuggle in the recipe for aroma. Also, I had to use a different bittering hop. I had some Magnums in the freezer. Used a scant .25 oz for bittering. Used progress for flavor.

Malts and Grains

Amount Malt/Grain %
6.50 pounds British Maris Otter Pale Malt 63.9%
1.00 pounds German Wheat Malt Light 9.8%
2.00 pounds German Light Munich Malt 19.6%
0.50 pounds German Melanoidin Malt 4.9%
0.18 pounds British Roasted Barley 1.8%
10.18 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.25 ounces Magnum 60 min 14.0%
0.50 ounces Progress 30 min 5.6%
2.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid 35 ml.

Mash Infusion