| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 4.5 kg | Malt Pale Ale | Malterie du Château | Grains | - | 3 EBC | 94 % | - |
| 200 g | Malt Orge Torréfié (Roasted Barley) | Malterie du Château | Grains | - | 1200 EBC | 4.2 % | - |
| 85 g | Malt Crystal | Malterie du Château | Grains | - | 90 EBC | 1.8 % | - |
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 19 g | Columbus (CTZ) | Pellets | 12.0 % | Ébullition | 60 minutes | 33.3 | - |
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 40 g | WLP001 California Ale | White Labs | Liquide | - |
https://byo.com/article/irish-red-ale-style-profile/ Mash at 152 °F (67 °C) in 15 qts. (14 L) of water. Boil for 90 minutes, adding hops with 1 hour left in boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Ferment at 66 °F (19 °C).