Irish Red Ale – All Grain

Statistics

Comments

Second time around for Red Dawn. The malt and hop bills are the same, mash and boil times are the same - trying for consistency here. Inadvertantly (read: oversight), though, I mashed at a lower temperature (about 151 degrees). This may have an affect on body...good or bad, we’ll know in six weeks. Efficiency was also disappointing. I’ll have to rethink my mashing water amounts and sparging techniques. Next time, choose a better base malt - Maris Otter comes to mind.

Racked to primary, took an OG reading, and pitched yeast from a 1/3 gallon starter (April 29, 2007). Fermentation was in full swing twelve hours later (April 30, 2007).

Racked to secondary. I primed the entire keg with 1/3 of corn sugar and set in the basement to condition (May 12, 2007).

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Pale Ale Malt 75.3%
1.00 pounds German Wheat Malt Light 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 5.6%
0.25 ounces Progress 30 min 5.6%
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 Mash in with 3.50 gallons of 163 water. 154° F 60 min.
Sparge 1 1st batch sparge with 2.25 gallons of 168 water. 168° F 20 min.
Sparge 2 2nd batch sparge with 2.25 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: