Irish Red Ale Recipe - Kangaroo Red Ale extract

Recipe Info

Recipe Image

Kangaroo Red Ale extract

by on
Extract
5 Gallon(s)
2.5 Gallon(s)
60 min
75%
Adapted from Briess recipe: https://www.brewingwithbriess.com/blog/kangaroo-red-ale/

Fermentables

13% - Caramel/Crystal 20 - US
1
35
20
Steep
7% - Bonlander Munich - US
0.5
36
10
Steep
2% - Midnight Wheat - US
0.125
32
549
Steep
39% - Dry Malt Extract - Briess Pale Ale
3
42
10
Extract
39% - Dry Malt Extract - Briess Pale Ale
3
42
10
Late

Hops

Citra
0.5
Pellet
Boil
60 min(s)
12
21.6
Citra
0.5
Pellet
Boil
10 min(s)
12
7.8

Yeast

Fermentis Safbrew S-33
70%

Other Stuff

Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Boil 1 cup water for 5 minutes (for rehydrating yeast). Cover & let cool to <80 deg.
2.
Bring 2.5 gallons of water to 155 deg; remove heat & steep grains for 30 minutes.
3.
Sparge grains with 2 cups 170 deg water & remove grains.
4.
Stir in & fully dissolve all extract(s).
5.
Bring to boil; start :60 timer & follow hops schedule.
6.
Add Irish Moss at :15
7.
Check temp of yeast rehydration water & add yeast if <100 deg.
8.
Chill/rack wort to primary at 68 deg. Add water as needed to achieve final volume.
9.
Pitch rehydrated yeast; primary at 68-70 deg for 1 week.
10.
After 1 week in primary, rack to secondary. Allow 1-2 weeks in secondary.
11.
For bottling: Add 5 oz corn sugar to 1 cup water & boil for 5 min. Chill to room temp.
12.
Bottle & condition at 68-72 deg for 1-2 weeks.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kangaroo Red Ale extract
Irish Red Ale
  • 5.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.017 FG
  • 29.4 IBU (tinseth) Bitterness
  • 0.52 BG:GU
  • 15.8° SRM Color
  • 75% Efficiency
  • 5.1% ABV Alcohol
  • 189 per 12oz Calories
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