# 🍺 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 intensely reddish-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.

Recipe Variables
name: Good Red Earth og: 1.042 malt: Briess Caramel 60L, 6, 60, 77 malt: Briess Chocolate, 1, 350, 74 malt: Toasted malt, 10, 4, 80 malt: Rahr two-row, 83, 1.7, 80 ibu: 23 hop: Magnum, 100, 14, 60 yeast: ale vol: 5.5 system: US eff: 75 prime: 2.5, 72

## Variations

Modifications for a steeped grains with malt extract version:

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

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

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.