Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2014 > 01 > 20140126_180910_homebrew-00-irish-red-ale.html
HomeBrew 10: Irish Red Ale
/posts/2014/01/20140126_180910_homebrew-00-irish-red-ale.html
You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600 (specified "2018-03-29 20:57:33 -0600").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=ad141888 to a URL.
See the help page for more information.
Batch 10: Irish Red Ale
I made an irish red ale off the recipe below. It is almost entirely based on the Brewing Classic Styles recipe except I switch to Maris Otter, added sugar (to dry it out and boost ABV). Finally, the roasted barley sold by my shop is 415L so it came out a lot darker too.
Also, this is my first time I did closer to regular BIAB. I did mostly full volume (~75%) with just some for a mash out withheld.
The recipe is below:
Jamil's Red
(PDF) (TXT) (HTML[@rev]) (XML -- Stored Locally)
| Method: | BIAB | Style: | Irish Red Ale |
| Boil Time: | 60 min | Batch Size: | 1.25 gallons (fermentor volume) |
| Boil Size: | 1.8 gallons | Efficiency: | 80% (brew house) |
| Boil Gravity: | 1.046 (recipe based estimate) |
| Amount | Fermentable | PPG | °L | Bill % |
| 2.3 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 78.6% |
| 2.5 oz | American - Caramel / Crystal 40L | 34 | 40 | 5.3% |
| 2.5 oz | American - Caramel / Crystal 120L | 33 | 120 | 5.3% |
| 2.5 oz | American - Roasted Barley | 33 | 300 | 5.3% |
| 2.5 oz | Cane Sugar - (late addition) | 46 | 0 | 5.3% |
| Amount | Variety | Time | AA | IBU | Type | Use |
| 0.31 oz | Kent Goldings | Pellet | 5 | Boil | 60 min | 24.47 |
| Amount | Description | Type | Temp | Time |
| 6.3 qt | Mash In Around 161 for 153 rest | Infusion | 153 F | 60 min |
| 1.7 qt | Mash Out with boiling | Temperature | 168 F | 10 min |
| Wyeast - Irish Ale 1084 | ||||||||||||
|
| From Brewing Classic Styles. I am not sure about efficiency. It may be a bit too strong since I do not know about the number. I also played around a bit with the numbers. --------------------- Added a bit of sucrose for ABV boost and to dry it out but I may cut if I come out high on boil grav or pre-boil efficiency --------------------- Mash out volume and strike volume are from iterating. Exact temp for mashout doesn't matter as much. |
Date: 2014-01-26 20:41 UTC
Recipe Last Updated: 2014-01-26 20:41 UTC
Here are my notes and again, my comments in italics if I rememeber
(3:18) Popped the yeast
water heating and 1 cup ready for dough in
(3:27) Mashin in at 161°F. Settled on 154.9 but when I went to add some water (less than 1/4 cup), I checked again and it was 152.8F. Hold
t-44 min. Temp is 148.5. Heat 3/10 for ~4 min to 153.5 (why such a drop?). Hold 15 minutes or so
I have UK East Kent Goldings @ 7.2% AA. And older UK Kent Goldings at 5.8% AA. Used up the older stuff first. Need 0.31 oz x 5 AA%=1.55AAU. Used 0.235 of the older stuff for 1.363 AAU. Need 0.187 AAU/7.2%=0.0259~=0.03 oz
t-24. T=150°F. Heat to 154
1.7 qt boiling and ready to go. total volume will be 8+1/16 qt ~= 8 qts.
I'm just going to use the refractometer instead of the hydrometer
t-0. T-150°F. Add boiling but only came to 159. Added heat to 163 or so and held a few minutes (but not 10)
(4:42) Heat on. Measured 7qts.
11.1 on the refractometer
Brewers Friend uses a "wort correction" of 1.000 which gives an SG 1.045. However Sean Terrill uses 1.040. I found online that it is usually 1.020-1.060 so I'll used 1.040 for an SG of 1.043
That is 73% Pre-Kettle efficiency.
That is much lower than the past. The sparge does usually really help. But this isn't too bad for BIAB
(4:58) Boil
t-20 Added Sugar
t-13 added irish moss and yeast nutrient (normal amounts)
(5:58) into the ice. (6:05) T=107°F. lid on. (6:10) 81F, (6:14) 69. Pull it
15.3 on the refractometer. Again with 1.040 correction. That is OG 1.060
Playing with the new fridge. It keeps going a lot lower. So I set it to 18.9C=66.02F so that it will go low and stay around 65F where it is supposed ot be
I taped the sensor to the side of the tub with a towel to insulate
15cm -->1.42 gal=5.67 qt
Brewer's Friend says 76% efficiency
This is below what I used to get but that is a fine number and I am happy with it. Hopefully it won't go too much lower with higher gravity
We'll see how the fridge works out. I'll probably add some notes later on it.
Note that this is been cold-crashing for the past 10 days!
Refractometer says 7.2. With OG = 1.060 (and using 1.040 correction as discussed above), Brewers Friend says that is 1.013 with 6.38~=6.4% ABV (or 6.2 on the regular. This number is from the "alternative" calculator). 77% Attenuation
12.3 cm --> 1.12 gal. 11.9 12 oz bottles so plan out 12 but only expect 11. I'll drink the rest
Aim for 2.8 volumes. Use 65F as temp ==> 1.04 oz sucrose (1.14 oz corn). I'll use sucrose in 1/2 cup water
Only got 11 bottles.
The color was more of a dark ale and less red. I'll need to investigate...
Original WP Post ID: 7187
Original WP Pub Date: 2014-01-26_180910