HomeBrew 10: Irish Red Ale

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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.

Jamil's Red

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.
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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

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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

2014-01-26 Brew Day Notes:

Here are my notes and again, my comments in italics if I remember

(3:18) Popped the yeast

water heating and 1 cup ready for dough in

(3:27) Mash in 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...

Original Wordpress ID and Date: 7187, 2014-01-26_180910

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)

KitchenKatalog

Jamil's Red

2014-01-26 Brew Day Notes:

2014-02-23 Bottling