BrewBlog: Irish Draught Ale
Specifics
Reference
Style:
Brewer: Victor Williams
Brew Date: November 7, 2009
Tap Date: December 4, 2009
Yield: 5 gallons
Reference
Color (SRM/EBC):
7.3/14.4
Bitterness (Calc): 33.7 IBU (Daniels)
BU/GU: 0.73
Calories: 152 (12 ounces)
Conditioning: Keg
ABV: 4.5%
ABW: 3.5%
OG: 1.046
OG (Plato): 11.43° P
Target OG: 1.045
Reading 1: 1.012  (14 days)
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 4.58° P
App. Atten.: 73.2%
Real Atten.: 59.9%
Status: On Tap
General Information
Method: All Grain
Cost: 26.24

 

Kit from Northern Brewer.
Like Irish stouts, Irish ales are sociable session beers with a low alcohol content but substantial body. This beer pours with a deep red color and tan head over a caramel-like malt character with roasty and fruity notes. As a bow to Ireland's meadmaking past, clover honey lightens the body and boosts the gravity of this recipe, while a small dose of oats adds creaminess to the mouthfeel and a hint of grain to the flavor.

 

http://www.northernbrewer.com/brewing/irish-draught-ale-all-grain-kit.html

 

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Honey  
Non-Fermentables
1 tsp Irish Moss @ 15 minutes  
1/2 tsp Yeast Nutrient @ 10 minutes  
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: 125 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, Medium Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 25.3 Efficiency: 72.1%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° 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. Strike water 170.  3 gallons.

2. Added grain and mashed at 154 for 60 minutes.

3. Added 1 gallon at vorlauf to collect ~3.25 gallons

4. Batch sparged with 3.25 gallons to collect total of 6.5 gallons

5. Bring to boil.

6. Add hops at 60 minutes

7. Add Irish Moss @ 15 minutes

8. Add yeast nutrient at 10 minutes.

9. Added honey at flame out.

10. Chilled to 70 degrees, pitched yeast.

11. Ferment at 65-68 degrees.

 

Special Procedures

Topped to 5 gallons to take OG from 1.050 to 1.046.

Fermentation
Primary: 28 days @ 67° F
Age: 6 days @ 38° F
Tasting Reviews
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