Irish Red Ale – All Grain

Statistics

General Info

Based upon an award winning recipe by Erik Beer - I tweaked it a bit with my own hop and malt preferences.

Comments

Nice Irish Ale ready just in time for St. Patrick’s day. Trying something new today...I’m repitching yeast from the last batch I made, Clansman 80/-. I found some directions on how to repitch yeast from a previous batch and decided to try it out in the interest of saving $6 on a new vial of yeast. After only four hours, bubbles started forming. Overnight, it’s now happily bubbling away (February 5, 2006).

Racked to secondary (February 11, 2007). Racked to keg and set in the basement to condition (February 17, 2007).

Tapped on St. Patty’s day. Smooth and malty with a dry finish. This one is for the books...another house ale for the Humphrey Hop House arsenal (March 18, 2007).

After a month of cold conditioning, this one has really developed. Nice and clear - reddish amber. I’m going to bottle four 12ers up and send them in to the Sam Adams Long Shot contest. Hey, why not, right? It is, after all, called Long Shot (April 12, 2007).

Dagnabbit!! I got filling the third bottle when the keg ran out. This one will not be entered. Curses! (April 17, 2007).

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Maris Otter Pale Malt 75.3%
1.00 pounds British Wheat Malt 9.4%
1.00 pounds German Light Munich Malt 9.4%
0.50 pounds German Melanoidin Malt 4.7%
0.12 pounds British Roasted Barley 1.1%
10.62 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Irish Moss 15 minutes
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
0.75 ounces Progress 60 min 6.5%
0.25 ounces Progress 30 min 6.5%
0.50 ounces Fuggle 15 min 4.5%
0.50 ounces Fuggle 3 min 4.5%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Edinburgh Ale (WLP028) White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Dough In Acclimate grains with 1 gallon of 163° water. 154° F 5 min.
Mash Acclimate grains with 1 gallon of 163° water. 154° F 60 min.
Sparge 1 1st batch sparge with 2.0 gallons of 168° water 168° F 20 min.
Sparge 2 2nd batch sparge with 1.75 gallons of 168° water 168° F 20 min.

Procedure

  • Single infusion mash at 152 degrees
  • Batch sparge at 168 degrees
  • 60 minute boil
  • Cool to 75 degrees
  • Pitch yeast from starter

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F

Red Dawn

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.5                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7    
Post-Boil Amt: 5.25    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: