BeerBorg

Recipe: Ralphs Winter Knucklehead Red
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 17.1 SRM
Estimated IBU: 41.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
6 lbs Brewer's Malt, 2-Row, Premium (Great Wes Grain 1 61.5 %
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 30.8 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 5.1 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.6 %
1.00 oz Fuggles [5.20 %] - First Wort 60.0 min Hop 5 22.8 IBUs
2.00 oz Fuggles [5.20 %] - Boil 10.0 min Hop 6 15.0 IBUs
1.00 oz Fuggles [4.50 %] - Boil 5.0 min Hop 7 3.6 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs 12.0 oz

Last minute tweak. I wanted more flavor from my fuggles so I used an ounce of cascades for my FWH. Now I will do 2 oz of fuggles at 10 and 5 minutes.

This beer is already blowing into my blow off bucket so hard I can hear it from upstairs.

Looks pretty good Roger! I've got a couple reds I need to get going, one version bounces around 5%, the other around 9%. I love a good red! Can't say I've used S04 for my red yeast, maybe I should give that a try.

FrozenInTime wrote:Looks pretty good Roger! I've got a couple reds I need to get going, one version bounces around 5%, the other around 9%. I love a good red! Can't say I've used S04 for my red yeast, maybe I should give that a try.

I like it because I make Irish Reds so it makes sense to me to use British yeast. It gives it a nice biscuit character.

Gymrat wrote:

FrozenInTime wrote:Looks pretty good Roger! I've got a couple reds I need to get going, one version bounces around 5%, the other around 9%. I love a good red! Can't say I've used S04 for my red yeast, maybe I should give that a try.

I like it because I make Irish Reds so it makes sense to me to use British yeast. It gives it a nice biscuit character.

I use S-04 in my Irish Red too. Love how aggressive it is, and the nice tight yeast cake it leaves behind.