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Scottish and Irish Ale

Douglas-O'Rourkes Quaffable Irish Red

Tasting Notes:

Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.

added by: brendan

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Ingredients
Malt
  1. 1.9% 0.13 lbs. Chocolate Malt America 1.029 350
  2. 3.6% 0.25 lbs. Special Roast Malt America 1.033 40
  3. 1.9% 0.13 lbs. Biscuit Malt Belgium 1.035 24
  4. 85.6% 6.00 lbs. Briess LME- Gold America 1.035 4
  5. 7.1% 0.50 lbs. Caramel Pils Malt Belgium 1.034 2
Hops
  1. 1.00 oz. Goldings - E.K. Pellet 4.75 17.5 60 min.
  2. 1.00 oz. Willamette Pellet 5.00 3.1 1 min.
Yeast
  1. WYeast 1272 American Ale II
Specialty
  1. Prime w/ 5 oz corn sugar

Steps
  1. Mash/Grains: Heat water to 158F and steep your grains for 30 minutes.
  2. Mash/Grains: Add your Briess LME after you have steeped and removed your grains. Bring your wort to a boil and set your timer for 60 minutes.
  3. Boil: At 60 minutes, add 1.0 oz. Goldings - E.K. hop pellets.
  4. Boil: At 1 minute, add 1.0 oz. Williamette hop pellets.
  5. Preparation: Terminate your boil and chill your wort to 70F.
  6. Fermentation: Pitch your yeast and run your primary fermentation for 7 days at 68F.
  7. Fermentation: Secondary fermentation for 14 days at 68F.
  8. Bottling: Use 5 oz. of corn sugar for priming and bottle for 2 weeks.

Recipe Notes

None yet.

Beer Stats
  • Style: Scottish and Irish Ale
  • OG: 1.047
  • FG: 1.012
  • ABV: 4.6%
  • IBU: 20.6
  • Color: 10.3
Recipe Stats
  • Type: Extract
  • Batch Size: 5 gal.
  • Boiling Time: 60 min.

Recipe Brewing History

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