Irish Red Ale Recipe - Lab 12 - Sinister Rouge

Recipe Info

Recipe Image

Lab 12 - Sinister Rouge

by on
Extract
22.7125 Liter(s)
9.9999 Liter(s)
60 min
72%
Comments  Brew Sessions (0)
Red Ale w Amber ( and Mahogany candi

This recipe was cloned from Bad Ale Legion.

Fermentables

% kg fermentable ppg   L   usage  
1% 0.045 Roasted Barley - UK 29
550°
Steep
1% 0.02 Chocolate Malt - US 34
350°
Steep
6% 0.207 Carastan 35 - UK 35
33°
Steep
5% 0.2 Victory Malt - US 34
28°
Steep
53% 2 Dry Malt Extract - Light - US 32
Extract
23% 0.85 Belgian Amber Candi Syrup - BE 32
45°
Late
11% 0.425 Belgian Dark Candi Syrup - BE 32
80°
Late
3.747 kg

Hops

g variety type usage time AA   IBU  
22 Chinook Pellet Boil 60 minutes 11.8 19.5
22 g IBUs calculated using the Brewgr formula

Yeast

name attenuation  
Fermentis Safale US-05 81%
 

Other Stuff

amount unit name usage
1 each Irish Moss Boil
 

Mash Steps

type heat temp °C time
Steep specialty grains Infusion 74 15 minutes
 

Special Instructions

  1. Steep specialty grains in 1.5L of water 15min at 166F
  2. Add irish moss 15min before end of boil
  3. Add amber candi syrup 10-15min before end of boil

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Lab 12 - Sinister Rouge
Irish Red Ale
22.71 Gallons Liters
10.00 Gallons Liters  @  60  min
1.041
1.008
21.7° SRM
72%
19.5 IBU (brewgr)
0.47
4.3% ABV
135 per 12oz
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