Batch	273
Style	Irish red ale

2025-08-10

Fermentables

• 2500 g Weyermann Pale ale 5.5-7.5 EBC
• 1500 g VM Munich light 14-18
• 300 g Simpsons premium english cara malt 54-66 EBC
• 200 g VM Caramel 100 EBC
• 50 g VM Delicacy Roasted barley

Hops

• 60 min 25 g Perle 6.4%
• 15 min 25 g Fuggle 4.1%

Yeast

• 11 g Lallemand LalBrew Nottingham, BB: 07/2026

Starter

• No starter

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 76°C water

Boil

• 60 min

Cooling

• Cool to 20°C
• Transfer 22 l to fermenter 5
• OG: 1.046

Pitching

• Sprinkle yeast on wort

Fermentation

• At ~20°C

2025-10-02

• FG: 1.013
• Transfer to keg