Irish Red Ale – All Grain

Statistics

General Info

Based upon an award winning recipe by Erik Beer. This time I switched up the yeast to straight up California Ale from White Labs - slurry.

Entered into the Dredhop 2008 competition - judged March 1, 2008 - did pretty well, but didn’t place. Both judges scored it as "very good" (see below). Both agreed that a bit more malty flavor needs to be present and the beer is too attenuated, which I attribute to the yeast - WLP001 is too attenuative for an Irish Ale. The more experienced judge mentioned that the hops are a bit low for the style, the other said bitterness was a bit too high. I’ll defer to the more experienced judge here.

For next time:

  • Use a more appropriate yeast for the style.
  • Increase roast barley (slightly) and munich to bring out a more malty profile.
  • Slightly increase all hops additions.

Comments

Racked to primary and secondary in successive weeks. OG is right in line and FG is what I expected from WLP001 (November 3, 2007).

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Maris Otter Pale Malt 75.3%
1.00 pounds American 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
0.50 ounces Progress 60 min 5.6%
0.50 ounces Progress 30 min 5.6%
0.50 ounces Fuggle 15 min 3.6%
0.50 ounces Fuggle 3 min 3.6%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Infusion Saccrification rest. 153° F 60 min.
Sparge Batch sparge X2. 168° F 40 min.

Procedure

  • Single infusion mash at 153 with 3.5 gallons of water
  • Batch sparge at 168 with a total of 4.5 gallons of water
  • 60 minute boil
  • Cool to 75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 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: 6.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.0    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: