Irish Red Ale Recipe - Brousse

Recipe Info

Recipe Image

Brousse

by on
All Grain
5 Gallon(s)
6.3 Gallon(s)
60 min
64%
It turned out much darker than I thought, more like a brown than a red ale. I'm going to give news when I taste it

Fermentables

84% - Maris Otter Pale - UK
9
38
3
Mash
5% - Carapils - DE
0.5
33
2
Mash
4% - Roasted Barley - US
0.4
25
300
Mash
4% - Caramel/Crystal 75 - US
0.45
35
75
Mash
4% - Victory Malt - US
0.4
34
28
Mash

Hops

Fuggles
1.5
Pellet
Boil
0 min(s)
4.8
0.0
Nugget
1
Pellet
Boil
30 min(s)
13.3
38.5

Yeast

Wyeast Irish Ale 1084
76%

Other Stuff

Oak
0.5
oz
Secondary
Dextrose
5.29
each
Bottle

Mash Steps

Saccharification Rest
Decoction
148
60 min
Mash-Out
Decoction
172
14 min

Special Instructions

1.
I'm going to stir in the oak three or four days before botteing

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Brousse
Irish Red Ale
  • 5.00 Gallons Liters Batch Size
  • 6.30 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.012 FG
  • 38.5 IBU (tinseth) Bitterness
  • 0.76 BG:GU
  • 18.5° SRM Color
  • 64% Efficiency
  • 5.0% ABV Alcohol
  • 169 per 12oz Calories
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