Ulysses Irish Red Ale


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Ulysses Irish Red after Dry Hop

  Recipe by: Taft Canyon Brewers

  Specialty Grains:
8 lbs Maris Otter Pale
2 lbs Honey Malt
1 lb Flaked Maize
0.25 lb Carared
0.25 lb Roasted Barley

  Hops:
   1 oz Willamette -5.9% AA – Whole Leaf (60 minutes)
0.5 oz Willamette – 5.9% AA – Whole Leaf (30 minutes)
0.5 oz Willamette – 5.9% AA – Whole Leaft (10 minutes)
1 oz Kent Goldings – 5.6% AA – Pellets (Dry Hop in 2nd – 7 days)

  Other:
   1 tsp Irish Moss (10 minutes)

Yeast:
Irish Ale (White Labs #WLP004)

  Fermentation Temperature: 75 F

  Original Gravity: 1.054
  Potential ABV: 6.50%
  Final Gravity: 1.016
  Final ABV: 5.00%
  Bitterness: 28 IBU

Mash Steps:
45 minutes at 156 degrees (16 quarts)
Mashout at 200 degrees (6 quarts)
Sparge at 170 degrees (10 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 60%

Brew History:
Brewed December 23, 2012 by Keith, Steve, and Jim
Racked December 29, 2012
Bottled January 5, 2013

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Filed under Beer Recipes, Making Beer, Red Ale

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