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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

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

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wzxhzdk:2

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...

wzxhzdk:3 Original Wordpress ID and Date: 7187, 2014-01-26_180910