# 🍺 Top-down Brew: Good Red Earth

This Americanized Irish Red ale is an easy drinking beer with carmel, toasted, and slight chocolate flavors. The name was inspired by the often intense orange soil found the rural South of the United States. The no-sparge methodology makes this easy to brew.

This beer was featured on the YouTube show Rob (from the internet) Talks About Beer. Thanks Rob for having me on the show!

- Rob (from the internet) Talks About Beer Season 4, Episode 1 with Gary Fisk. We discuss the Irish red ale style, homebrewing, and brewing software.
- Rob (from the internet) Talks About Beer YouTube channel: Check out Rob's other episodes.

Enter the recipe data og: 1.042 m: Briess Caramel 60L, 6, 60, 77 m: Briess Chocolate, 1, 350, 74 m: Toasted malt, 10, 4, 80 m: Rahr two-row, 83, 1.7, 80 ibu: 23 h: Magnum, 100, 14, 60 y: ale

The toasted malt was made by baking the two-row malt in the oven at 350 degrees for 15 minutes.

Modifications for a steeped grains with malt extract version:

- Delete the two-row and toasted malt lines
- For liquid malt extract: add s: Liquid light malt extract, 93, 5, 76
- For dry malt extract: add s: Dry light malt extract, 93, 3.5, 96
- Set the mash efficiency variable to 55% for steeping.

Target volume

Enter the desired volume at the end of the boil. The volume units can be either liters, gallons, or US barrels.

Measurement Units Metric US US Barrels

Select the preferred unit of measurement for the inputs and outputs. Metric uses liters, grams, and kilograms. US uses gallons, ounces, and pounds. US Barrels (31 gallons = 1 barrel) is in barrels, pounds, and ounces.

Mash Efficiency

Enter the anticipated mash efficiency percentage. If this is not known, try the following values based on the sparge method: Steeping (50%), No-sparge or brew-in-a-bag (65 to 75%), Batch sparge (80%), or Continuous (fly) sparge (85 to 90%).

← Click here when the data entry is done.

## Results

*** Waiting for results ***

## Notes

The estimated water profile is 81 ppm calcium, 82 ppm sulfate, and 94 ppm chloride for a sulfate/chloride ratio of 0.9.

The mash thickness was on the thin side: 3.0 liters/kg. The mash temperature started at 151F/66C for 30 minutes. The mash temperature was then raised to 154F/68C for 30 minutes by adding hot sparge water. The grains were rinsed with a no-sparge process: mash dilution then drain. Carbonation was accomplished through bottle conditioning.

- Description of Rahr two-row malt
- Description of Briess caramel 60L and Briess chocolate malt
- Yeast: Apex Culture - San Diego (an American ale strain) pitched without rehydration.

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