<_MOD_>2019-05-12 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2019-05-12 Irish Red MortenBryg 2019-04-28 1990-06-01 1 1403.2819422 1 1386.3749309 1 0 0 4620 3600 -1 0 0 <_MOD_>2019-03-15 Danbrygger 43 bud 0 0 1758.3190470 160.1439600 1 0.1200000 0.0000000 0.0000000 1 1 1590.2442643 60.0000000 10.0000000 1 128.4925457 50.7207417 4.0000000 0.0000000 1352.5609082 33.8138278 0.0000000 70.0000000 100.0000000 0.0000000 0 0 <_MOD_>2019-03-14 Irish Red Ale Irish Beer BJCP 2015 1 15 -1 0 1.0360000 1.0460000 1.0100000 1.0140000 18.0000000 28.0000000 2.4000000 2.8000000 9.0000000 14.0000000 3.8000000 5.0000000 An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness. History: While Ireland has a long ale brewing heritage, the modern Irish Red Ale style is essentially an adaptation or interpretation of the popular English Bitter style with less hopping and a bit of roast to add color and dryness. Rediscovered as a craft beer style in Ireland, today it is an essential part of most brewery lineups, along with a pale ale and a stout. Style Comparison: A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish ales. Aroma: Low to moderate malt aroma, either neutral-grainy or with a lightly caramelly-toasty-toffee character. May have a very light buttery character (although this is not required). Hop aroma is low earthy or floral to none (usually not present). Quite clean. Appearance: Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence. Flavor: Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is fairly neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low hop bitterness. Medium-dry to dry finish. Clean and smooth. Little to no esters. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly. Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth. Moderately attenuated. Comments: Several variations exist within the style, which causes the guidelines to be somewhat broad to accommodate them. Traditional Irish examples are relatively low in hops, are grainy with a slight roast dryness in the finish, fairly neutral in general. Modern export Irish examples are more caramelly and sweet, and might have more esters. American craft versions are often more alcoholic versions of the Irish export examples. An emerging Irish craft beer scene is exploring more bitter versions of traditional examples. Finally, there are some commercial examples that sound Irish but are essentially International Amber Lagers, with sweetish palates and little bitterness. These guidelines are written around the traditional Irish examples, with slight extensions for export Irish versions and modern craft Irish versions. Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them. Caffrey’s Irish Ale, Franciscan Well Rebel Red, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Porterhouse Red Ale, Samuel Adams Irish Red, Smithwick’s Irish Ale http://www.bjcp.org <_MOD_>2019-03-14 Single Infusion, Medium Body 331.5752992 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2019-03-15 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-01-01 Mash In 0 1183.3623014 154.4000000 60.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 331.5752992 162.8104163 0.0000000 <_MOD_>1970-01-01 Mash Out 0 0.0000000 170.6000000 10.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 154.4000000 72.0000000 1183.3623014 331.5752992 170.6000000 0.0000000 <_TExpanded>1 0 0 1758.3190470 160.1439600 0.1200000 <_MOD_>2019-03-15 Malt 0 0 1 0.0000000 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2019-03-14 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2019-03-14 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 30.0000000 1 <_MOD_>2019-03-15 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>2019-04-03 Lactic Acid 5 Mash pH 1183.3623014 5 10.0000000 640.0000000 0.0000000 0.2500000 1 0 60.0000000 Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 80.0000000 1 0 1 <_MOD_>2019-03-16 Vienna Malt (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 250.4451728 3.0000000 82.2300000 0.0000000 75.5319149 0 2 1.8000000 3.7000000 50.0000000 10.9000000 0.0000000 0 1 100.0000000 Vienna base malt - used in many continental beer styles. Full bodied, golden color. 60.0000000 0.3543688 Pale Liquid Extract <_MOD_>2019-03-16 Carared (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 35.2739680 24.0000000 77.9000000 0.0000000 10.6382979 0 3 1.5000000 6.2000000 0.0000000 0.0000000 0.0000000 0 0 25.0000000 Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour 60.0000000 0.5386405 <_MOD_>2019-03-15 Amber Malt United Kingdom 0 0 1 0.0000000 1 0.0000000 31.7465712 63.4517766 75.0000000 0.0000000 9.5744681 0 4 1.5000000 2.8000000 20.0000000 10.0000000 0.0000000 0 1 20.0000000 Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. 60.0000000 0.5386405 Caramel/Crystal Malt - 20L <_MOD_>1970-09-24 Oats, Flaked US 0 0 1 0.0000000 1 0.0000000 10.5821904 1.0000000 80.0000000 0.0000000 3.1914894 0 5 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.0800000 Carafoam <_MOD_>2019-03-15 Roasted Barley (Thomas Fawcett) United Kingdom Thomas Fawcett & Sons 0 0 1 0.0000000 1 0.0000000 3.5273968 609.0000000 74.0000000 0.0000000 1.0638298 0 6 1.5000000 3.0000000 0.0000000 13.0000000 0.0000000 0 0 10.0000000 Deep roasted barley - adds the dry bitter flavor characteristic of Irish Stouts. 60.0000000 0.5386405 <_MOD_>2019-05-12 Brewer's Gold, Germany Germany 0 0 6.2000000 3.0000000 23.8095225 0.0000000 0.8818490 15.0000000 60.0000000 0.0000000 Black currant, fruit and spice characteristics. Has a high resin content and gives a well-balanced bitterness which is ideally complimented by late hop additions in lager beers. Usage: Ale, Bière de Garde, Lambic, Lager, Saison Substitutions: Galena, Northdown, Northern Brewer Storage: Unknown 194.4406400 9.8690477 7 0 1 4.8194189 <_MOD_>2019-05-12 East Kent Goldings (EKG) United Kingdom 2 0 5.7000000 3.5000000 76.1904775 0.0000000 2.8219170 35.0000000 15.0000000 0.0000000 Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 194.4406400 14.4068057 8 0 1 7.0306817 <_MOD_>2019-04-25 Protafloc 1 Clarity 1352.5609082 13 1.0000000 1352.5609082 0.0000000 1.5000000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 9 <_MOD_>2019-05-12 Darkness Imperial Yeast A10 0 0 1 0.0000000 1.0000000 0.0000000 13.0000000 74.0000000 10 1 2019-04-28 2019-03-14 200.0000000 71.0000000 75.0000000 62.0000000 72.0000000 0 0 0 5 2017-06-26 A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way. 21.0000000 <_TExpanded>1 0 <_MOD_>2019-03-15 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0530000 1 1.0140000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand = ca. 28L Temp: 62-72F, 17-22C // Flocculation: Medium // Attenuation: 71-75 Vienna er nok ikke helt oprindeligt, men mon ikke det bliver godt? :-) "Target a bitterness-to-starting gravity ratio (IBU divided by OG) between 0.4 and 0.6" EBC problem, hvor er den røde farve? Style guide siger 17,7 - 27,6. Red-X er "EBC 28 – 32 EBC" En New Zelansk malt producent skriver: "Target a colour between 32 and 37 EBC. We have found this to be the sweet spot for hitting that ruby colour. Too light and you beer will be brown, to dark and your beer will be darker brown." "Serve the beer in the glass that shows it off the best. Often the red colour will only truly come out in the right glass or lighting conditions. So use that to your advantage. If a beer is a brilliant ruby red in a pilsner glass pouring it into a traditional pint glass could make it appear orange-brown. Try a few options and stick with the best. Sunlight always seems to show off the red better than indoor lighting. It is summer time so lounge out on the patio and drink those red beers in the sun!" Mon ikke 32 EBC er det rigtige at sigte efter? Ser ikke rød ud som urt. Refrag start boil 1046 Refrag OG 1047 (Hyd 1053) Sparge ca. 20L Start boil 45L med skum End boil 42(41,5)L De 3L afkog er ikke helt skæve. 7g rørsukker/L 30.0000000 2.3000000 5.2200000 1 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0