St. Brigid Red Ale


Recipe by: Taft Canyon Brewers

Specialty Grains:
9 lbs America Pale 2-Row Malt
1 lb American Caramel/Crystal Malt 60L
1 lb Flaked Maize
0.25 lb German CaraRed
0.25 lb American Roasted Barley

Hops:
1oz Fuggles Pellet (60 minutes)
1 oz Fuggles Pellet (10 minutes)

Yeast:
Irish Ale (Wyeast #1084)

Misc: 1 tsp Irish Moss (10 minutes)

Fermentation Temperature: 70 F

Original Gravity: 1.030
Potential ABV: 4.00%
Final Gravity: TBD
Final ABV: TBD

Mash Steps:
60 minutes at 154 degrees (16 quarts)
Sparge at 165 degrees (20 quarts)

Notes:

Brew History: Brewed November 25, 2012 by Keith and Steve

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Filed under Beer Recipes, Making Beer, Red Ale

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