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Home > posts > 2014 > 01 > 20140126_180910_homebrew-00-irish-red-ale.html
HomeBrew 10: Irish Red Ale
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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)
Jamil's Red
| 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) |
| |
Original Gravity:
1.072
Final Gravity:
1.019
ABV (standard):
6.87%
IBU (tinseth):
24.47
SRM (morey):
25.97
Fermentables
|
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% |
Hops
|
Amount
|
Variety
|
Time
|
AA
|
IBU
|
Type
|
Use
|
| 0.31 oz | Kent Goldings | Pellet | 5 | Boil | 60 min | 24.47 |
Mash Guidelines
|
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 |
Yeast
| Wyeast - Irish Ale 1084 |
| Attenuation (avg): |
73% |
Flocculation: |
Medium |
| Optimum Temp: |
62 - 72 °F |
Starter: |
No |
| Fermentation Temp: |
65 °F
|
Pitch Rate: |
-
|
|
Notes
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. |
Generated by Brewer's Friend -
Date: 2014-01-26 20:41 UTC
Recipe Last Updated: 2014-01-26 20:41 UTC
Date: 2014-01-26 20:41 UTC
Recipe Last Updated: 2014-01-26 20:41 UTC
2014-01-26 Brew Day Notes:
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.
2014-02-23 Bottling
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...
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Original WP Post ID: 7187
Original WP Pub Date: 2014-01-26_180910