BrewBlog: Irish Red Ale
Specifics
General Information
Method: All Grain

This is the Brewing Classic Style's Irish Red Ale recipe.

 

This is my first ever all grain batch.

 

Dyanna Czeck assistant brewmasteress

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Irish Ale
Manufacturer: Wyeast
Product ID: 1084
Type: Ale
Flocculation: Medium
Attenuation: 73%
Temperature Range: 62–72°F
Amount: 100 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Full Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 25.9 Efficiency: 71.4%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

1.25 qt per pound = 16.25 qts for the 13 pounds of grain = just over 4 gallons.

sparge 3 gallons batch sparge per Denny Conn

 

10 gallons in HLT at 2:41  will use 4 gallons at 163 target for 153 mash temp.

106 at 3:14

mashed for 60 min

batch sparged at 170 4 gallons

brought to boil 5:56 1 oz an a prox 1/4 of remaining bag for a 1/4 oz.

163 3:33

mashed for one hour

boiled for 60 min.  gravity was low, boiled from 7 to 6 gallons on the blichmann site glass.  seems like there was too much left over and gravity was too low.  try again, boil down more to concentrate.

 

cleaned up and put away equipment 8:30

 

Fermented in the basement at ambient temperature.  Was 80+ in the basement.  I need temp control for fermentation. 

OG & FG were both a bit low.

Fermentation
Primary: 20 days @ 80° F
Tasting Reviews
print logprint default Output to Beer XML
Jason's BrewBlogs
All Club BrewBlogs
Imperial Bourbon Brow... Jun 23, 2011
NB Bourbon Barrel Por... Apr 17, 2011
English Style IPA Oct 10, 2010
Irish Red Ale Jul 5, 2010
AHA Chateau Du Lakefr... Jun 13, 2010
Scottish Wee Heavy Sep 7, 2009
NB Bourbon Barrel Por... Mar 22, 2009
NB Irish Red Ale Mar 21, 2009
<< <  More  [1] 2 > >>
Jason's Brew Status
NB St Paul PorterBottled
AHA Chateau Du Lakefr...Conditioning
Irish Red AleConditioning
NB Bourbon Barrel Por...Conditioning
NB Irish Red AleConditioning
Scottish Wee HeavyConditioning