Irish Red Ale

Brewed May 1, 2010

• 10 lbs. Maris Otter-3.0 L
• 8 oz Crystal malt- 60 L
• 2 oz Roasted barley- 500 L
• Wyeast 1084 Irish Ale

Prep- Saturday Night

Crushed grains. Did a yeast starter with 1 cup extract and 1 quart water. Prep mash water with 1/2 teaspoon of phosphoric acid.

Mash

• Strike temp = 169 F
• Mash in at 160 F
• Hold between 150-160 F for 2 hours
• Mash out at 168 F for 10 minutes

Sparge

• 1 hour collecting 8 gallons wort

Boil

• 1:30 PM- roiling boil, too much water
• 2:30 PM- gravity 1.042 @ 7+ gallons
• 3:30 PM- gravity 1046 @ 6 1/2 gallons
• 4:00 PM- add 1 oz Kent Goldings (4.6%)
• 4:30 PM- 5 1/2 gallons
• 4:40 PM- Irish moss
• 4:45- PM chiller
• 5:00- add 1/2 oz Kent Goldings, heat off, cold break
• Starting Gravity- 1.056

Nice color. Was hoping for a bit more amber than nutty color.

Final Gravity- 1.012

First beer in keg- set CO2 pressure @ 12 psi and left in basement. Flavor is excellent. Smooth. Light. Excellent beer.