Roxie’s Red

Roxie’s Red

Irish Red Ale

Type: All Grain	Date: 1/1/2013
Batch Size: 5.00 gal	Brewer: Matt Kirchoff
Boil Size: 5.93 gal	Asst Brewer:
Boil Time: 60 min	Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 4.00 lb Munich Malt (9.0 SRM) Grain 35.56 % 4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 35.56 % 1.00 lb Vienna Malt (3.5 SRM) Grain 8.89 % 1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 8.89 % 0.50 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 4.44 % 0.25 lb Amber Malt (22.0 SRM) Grain 2.22 % 0.25 lb Caramunich Malt (56.0 SRM) Grain 2.22 % 0.25 lb Special B Malt (180.0 SRM) Grain 2.22 % 1.00 oz Fuggles [5.10 %] (60 min) Hops 17.4 IBU 1.00 oz Tettnang [4.50 %] (20 min) Hops 9.3 IBU 0.25 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs British Ale (Wyeast Labs #1098) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG	Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.65 %	Actual Alcohol by Vol: 6.91 %
Bitterness: 26.7 IBU	Calories: 254 cal/pint
Est Color: 15.0 SRM	Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 11.25 lb
Sparge Water: 0.03 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp 60 min Saccharification Add 29.00 qt of water at 161.9 F 156.0 F 10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI	Carbonation Used: –
Keg/Bottling Temperature: 38.0 F	Age for: 7.0 days
Storage Temperature: 38.0 F
Notes
1/1/13 – Happy New Years! Today was by far the coldest brew day I have had for a while. I think the high today in Bend was 25 degrees and it was 16 degrees when I started brewing. This made it a little difficult to be dead-on my mash temp of 156 degrees, but I was able to stay within 1-2 degrees for the entire 60 min mash. Otherwise the brew day went very smoothly and I hit my anticipated OG and volume dead-on. WIth 8 different malts used in this brew it should be a smooth and tasty winter warmer. My brew partner Roxie was a big help today in cleaning up spilled wort and spent grains.