Applied Brewing Technologies, Inc.
P.O. Box 267814, Chicago, IL 60626 U.S.A.
Tel: 1-773-465-7285 | Fax: 1-773-465-7387
E-Mail: abt@abtonline.com

Name:

Irish Red Ale
Description: A smooth, medium bodied amber-red ale.
Batch Size: 7.5 bbl.

Properties:
O.G.1.050 (1.057 @ 6.5 bbls. knock out volume)
F.G.:1.013
% Alc.:3.85 by weight
Color:13.5
A.D.A.:75%
Body:Medium
B. U.:20
CO2 Vol:2.5
Psi @ 38o:11
Psi @ 39o:12
Psi @ 40o:13

Raw Materials:

Malt
 Type
 Amount
Briess Light malt extract (53%) 180 lbs.
Dark malt extract (18%) 60 lbs.
Corn Syrup (29%) 100 lbs.
A-6001  1.5 lbs. 
341.5 lbs.
Avg. Yield: (OG lb./gal.) = 33.6
Salts: Gypsum (150 ppm) 105 grams (add to kettle water)
Water: 6 bbls. in kettle + (malt vol.: 25-30 gals.); 1 bbl. to conditioning tank after transfer.
Boil Time: 75 minutes
Hops:
time B4 end type amount B.U.'s
Hass 60 mins. Yak. Perle 1.12 lbs. 12
45 mins. Or. Willamette 1.10 lbs. 6
15 mins. Yak. Cascade 0.43 lbs. 1
5 mins. Or. Willamette  0.92 lbs.   1 
3.57 lbs. 20
Yeast: Allow to stand 3 hrs. at room temperature; pitch 1 gal. med. slurry/7 bbls. Collect from fermenter and store 38-40o F up to 1 week. Never add yeast unless it is within 5oF of cooled wort temp.

BREWING INSTRUCTIONS

Ale:

  1. Aerate and cool wort to 63oF. Pitch (add) yeast after 1 bbl. in fermenter. Cover and set blow-off tube from tank top into 5 gal. pail on floor. Fill pail only with enough water to cover 2 inches above end of blow-off tube.
  2. Set temperature controller at 67oF.
  3. Ferment 4 days; remove blow off tube and replace with grundy valve. Pressurize tank to 2 psi.
  4. Day 5 start cooling to 50oF.
  5. Fill clean,sanitized and rinsed conditioning tank with 1 bbl. of cold water.
  6. Pre-purge bottom of conditioning tank containing water(above) with CO2 through bottom outlet.
  7. Transfer fermenter contents through stand pipe outlet to pump to conditioning tank stand pipe valve; Pressurize to 5 psi;Set temp. controller to 45oF.
  8. Withdraw yeast from fermenter bottom valve and save yeast in sterile container. Store at 38-40oF up to 1 week.
  9. Hold at 45oF 4 days
  10. Chill to 36oF; Adjust CO2 pressure to 10 psi. Hold 4 days.
  11. Pressurize clean, sanitized and rinsed serving tank to same psi as conditioning tank;connect tank tops(conditioning and serving) with gas line.
  12. Transfer via Filter to serving tank.
  13. Adjust serving tank pressure to desired psi.

Notes & Revisions for Red Ale- Brewed 1/27/95:

  • Used: 40 g. gypsum
  • Perle hops: Used 1.12 lbs. = 17.92 oz.
  • 6.5 bbls. in kettle : 23" below kettle top edge of manway; 21" to outer bottom edge of manway
  • S.G. 1.074
  • Gas consumption at meter .6 = 6/10ths on 5 ft. dial in 1 minute
  • Setting on potentiometer 2 - rolling boil with lid closed
  • 1.66 min. = 100 secs. for 1 rev. of dial
  • Final: med. amber color, S.G. 1.062, 7 bbls.

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