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Big Head Irish Red

Irish Red Ale



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Brewer/Contributor: Tim Gorman

Batch Size: 5.02 gal

Boil Size: 2.45 gal

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Big Head Irish Red

Type: Extract

Date: 5/2/2004

Batch Size: 5.02 gal

Brewer: Tim Gorman
Boil Size: 2.45 galAsst Brewer: Kevin Perdue and Colin Kilburn
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Taste Rating(out of 50): 42.0 Brewhouse Efficiency: -
Taste Notes: Very nice. This was based off the National Homebrewers Day recipe at beertown.org. Plan to make this again.


AmountItemType% or IBU
6.61 lbBlack Rock Light Malt Extract (3.0 SRM)Extract71.77 %
1.10 lbIreks Light Caramel Malted Barley - 10L (10.0 SRM)Grain11.96 %
0.20 lbCaramel/Crystal Malt - 80L (80.0 SRM)Grain2.15 %
0.20 lbRoasted Barley (300.0 SRM)Grain2.15 %
1.76 ozGoldings, East Kent [4.80 %] (60 min)Hops16.7 IBU
0.44 ozGoldings, East Kent [4.80 %] (15 min)Hops2.1 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
1.10 lbHoney (1.0 SRM)Sugar11.96 %
1 PkgsBritish Ale (Wyeast Labs #1098) [Starter 125 ml]Yeast-Ale


Beer Profile

Est Original Gravity: 1.055 SG

Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.014 SGMeasured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.33 % Actual Alcohol by Vol: 4.69 %
Bitterness: 18.7 IBUCalories: 233 cal/pint
Est Color: 12.2 SRMColor:

Mash Profile

Mash Name: NoneTotal Grain Weight: 10.00 lb
Sparge Water: -Grain Temperature: -
Sparge Temperature: -TunTemperature: -
Adjust Temp for Equipment: FALSEMash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 0.0
Pressure/Weight: -4.6 ozCarbonation Used: -
Keg/Bottling Temperature: 32.0 FAge for: 0.0 days
Storage Temperature: 32.0 F 


Steep grains in 4L of 150 o F water for 30 minutes. Remove grains and sparge with 4L of 170o F water. Stir in extract and honey then bring to a boil. Add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then add to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops below 76o F, pitch yeast and aerate well. Ferment at ale temperature for two weeks. Bottle with 3/4 cup of corn sugar

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