Red Cortina: Difference between revisions
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3rd - British and Irish Ales | 3rd - British and Irish Ales | ||
''' Scottish National Homebrew Competition 2024 (Edinburgh)''' | |||
3rd - Scottish and Irish Ale | |||
== Beer Statistics == | == Beer Statistics == | ||
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* 250g Simspons Malted Wheat (4.0 EBC) - 6.3% | * 250g Simspons Malted Wheat (4.0 EBC) - 6.3% | ||
* 130g Simpsons Red Rye Crystal (250 EBC) - 3% | * 130g Simpsons Red Rye Crystal (250 EBC) - 3% | ||
* 100g Simpsons Light Crystal (100 EBC) | * 100g Simpsons Light Crystal (100 EBC) - 2.5% | ||
* 30g Simpsons Roasted Barley (1600 EBC) - 0.7% | * 30g Simpsons Roasted Barley (1600 EBC) - 0.7% | ||
=== Hops === | === Hops === | ||
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=== Yeast === | === Yeast === | ||
Irish Ale Yeast - Imperial A10 Darkness (Or Wyeast 1084, White Labs WLP004). For dry Crossmyloof Beoir or Mangrove Jacks M15 should be ok. | * Irish Ale Yeast - Imperial A10 Darkness (Or Wyeast 1084, White Labs WLP004). | ||
* For dry Crossmyloof Beoir or Mangrove Jacks M15 should be ok. | |||
== Process == | == Process == | ||
Latest revision as of 09:13, 22 March 2024
By Luke Russell
Recipe is part of Recipe Index
BJCP 2021 Style 15A Irish Red Ale
Inspired by drinking Smithwicks with friends in Howth Harbour on a boiling August day, this beer is an easy-drinking, sessionable, malt-forward pint.
Awards
Sour & Session 2023 (Reading)
2nd - British and Irish Ales
UK National Homebrewing Competition 2023 (Bristol)
3rd - British and Irish Ales
Scottish National Homebrew Competition 2024 (Edinburgh)
3rd - Scottish and Irish Ale
Beer Statistics
- IBU 26
- ABV 4.2%
- OG 1.042
- FG 1.010
- EBC 25
- 23 litres at end of boil
- 20 litres into fermenter
- 19 litres into keg.
Ingredients
Water
- Ca: 100, Mg: 5, Na: 25, Cl:100, So⁴: 75, HcO³: 150
- Chloride:Sulphate Ratio: 0.75.
- Residual Alkalinity: 50ppm.
Malt
- 3.2kg Simpsons Golden Promise (5.5 EBC) - 80%
- 300g Simpsons Imperial (45 EBC) - 7.5%
- 250g Simspons Malted Wheat (4.0 EBC) - 6.3%
- 130g Simpsons Red Rye Crystal (250 EBC) - 3%
- 100g Simpsons Light Crystal (100 EBC) - 2.5%
- 30g Simpsons Roasted Barley (1600 EBC) - 0.7%
Hops
- 25g Progress (6.3% AA): First Wort Hop - 22.7 IBU
- 20g Progress (6.3% AA): 5 minutes - 3.3 IBU
Yeast
- Irish Ale Yeast - Imperial A10 Darkness (Or Wyeast 1084, White Labs WLP004).
- For dry Crossmyloof Beoir or Mangrove Jacks M15 should be ok.
Process
Mash
- Full volume/no sparge mash
- Add Lactic Acid to achieve 5.45 mash PH
- 60 minutes at 66°c
- Mash out at 76°c
Boil
- 60 minute boil
- Kettle Finings at 15 minutes.
Fermentation
- Start at 17.5°c, then increase to 19°c on Day 3 until FG reached.
- Crash cool and transfer to keg.
Serving
- Carb to 2.5 volumes.