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Touch of Red Extract
Color
Stats
OG1.095
FG1.020
IBU33
ABV9.70 %
SRM13
BJCP Style
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale
Description
Submitted by Mike Clements on 06-May-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 10.00 gallons
Yeast White Labs Irish Ale Yeast (72% app. attenuation)
Primary Fermentation Two (2) 6.5 Gallon Plastic Fermenter, 10 Days at 70 degrees
Secondary Fermentation Two (2) 5.0 Gallon Glass, 10 Days at 65 degrees
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.046 1.095 1.065
FG 1.011 1.020 1.020
IBU 30 33 65
SRM 6 13 14
ABV 4.4 9.70 6.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
62.2 % 14.00 Light Dry Malt Extract 62.4 2.0
17.8 % 4.00 Amber Dry Malt Extract 17.8 12.5
6.7 % 1.50 Belgian CaraMunich 4.9 75.0
6.7 % 1.50 Belgian Caravienne 4.5 22.0
6.7 % 1.50 Wheat Malt 5.8 1.7
  22.50     95.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
23.5 % 2.00 Hallertau Pellet 3.8 7.6 60 0.013 10.0
52.9 % 4.50 Hallertau Pellet 3.8 17.1 45 0.012 21.0
11.8 % 1.00 Tettnanger Pellet 4.5 4.5 15 0.004 1.7
11.8 % 1.00 Tettnanger Pellet 4.5 4.5 2 0.001 0.2
  8.50               33.0
Miscellaneous Ingredients
Weight/Units Name Notes
2 tsp. Irish Moss Last 15 mins of boil