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---
batch: 246
style: Irish Red Ale
brewer: Tiina
---

2024-07-24
==========

Fermentables
------------
* 4400 g Sladovna Bruntal Pilsen 4.2 EBC
* 300 g VM Caramel 100 EBC
* 300 g Avangard Munich Dark 20-32 EBC
* 70 g VM Roast Barley 900-1300 EBC

Hops
----
* 60 min 30 g Perle 5.3%
* 15 min 25 g Fuggle 4.1%

Yeast
-----
* LALLEMAND LalBrew® Nottingham yeast cakefrom batch 244

Starter
-------
* No starter

Mash
----
* 20 l water
* 60 min at 67°C

Sparge
------
* 9 l 80°C water

Boil
----
* 60 min

Cooling
-------
* Cool to 19°C
* OG: 1.049

Pitching
--------
* Transfer 22 l on yeast cake

Fermentation
------------
* At ~22°C

2024-08-05
==========
* FG: 1.012
* 21 l to bottles
* 1 carbonation drop per bottle