Barley Phillip Irish Red

ABV: 5%

IBU: 20

SRM: 13

OG: 1.047 (11.8° P)

FG: 1.009 (2.3° P)

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The following beer recipe is featured in the January/February 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe by Amahl Turczyn

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The following beer recipe is featured in the January/February 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe by Amahl Turczyn

Ingredients:

  • MALTS
  • 8 lb. (3.63 kg) Maris Otter pale malt
  • 1 lb. (0.45 kg) flaked maize
  • 4 oz. (113 g) 500° L roast barley
  • HOPS
  • 1.25 oz. (35 g) East Kent Goldings, 5% a.a. @ 60 min (20 IBU)
  • YEAST
  • White Labs WLP039 Nottingham ale yeast (2L starter)
  • WATER
  • 1 g/gal. calcium chloride added to reverse osmosis (RO) or distilled water

Specifications:

Yield: 5.5 gallons (20.8 L)

Original Gravity: 1.047 (11.8° P)

Final Gravity: 1.009 (2.3° P)

ABV: 5%

IBU: 20

SRM: 13

Directions:

Mash malts at 148° F (65° C) and allow to rest one hour. Apply heat or boiling water to increase temperature to 168° F (76° C) over 20 minutes. Hold at 168° F (76° C) for another 10 minutes to mash out. Sparge at 168° F (76° C). Boil 90 minutes. Chill to 60° F (16° C) and oxygenate. Pitch a strong starter of yeast. Ferment at 65° F (18° C) until final gravity is reached if using Irish ale yeast, or 60–61° F (16° C) if using Nottingham.

Extract Version

Substitute 6 lb. (2.72 kg) Maris Otter pale malt extract syrup for Maris Otter malt and 1 lb. (0.45 kg) dextrose for flaked maize. Dissolve extract and sugar completely in RO water and top off to desired boil volume. Proceed as above.


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