Irish Red – 2015

January 31, 2015 Brewers- Charles, Alan, Rob, Kyle, Dickie, Tom, Sam Grain Bill

  • 29 lbs. Maris Otter
  • 4 lbs. Pale Malt
  • 2 lbs. 11oz. Rye Malt
  • 2 lbs. 8 oz. Crystal 60
  • 14 oz. Roasted Barley

Hop Bill

  • 2 oz. Magnum 15.5% (Boil 40 min.)

Yeast

  • Wyeast Irish Ale (reconstituted from the Stout)

IMG_4692 Mash Schedule

  • 13 gallons – strike Temp 170˚
  • Mash-in 9:45, mash temp 152, hold for 90 mins.
  • No mash out
  • Sparge with 17+ gallons 168˚
  • Collected 28 gallons wort

Boil

  • 10 min boil – add 2 oz. Magnum Hops.
  • Boil 50 mins.
  • Post boil volume approx. 24.5 gallons.

IMG_4701

Cold Break was unusually short for this much wort. Dickie gently stirred the wort creating a whirlpool which moved the hot wort over the copper immersion chiller coil. I believe this made a HUGE difference. Starting Gravity – 1.047 We were estimating 1.049 Color is little darker than expected. We should have backed off on the Roasted (yes Tom, you told me). Flavor was good. I have a good feeling about this one. Pitch yeast 3:30.

Intermittent bubble by 6 pm. Very strong steady bubble the next morning. Room was holding around 62˚. Turned heat up slightly Saturday night at bedtime. Sunday afternoon temp rose to almost 70˚. Turned heat down a little. Trying to hold around 64˚.

Tuesday, February 3. Room is holding at a steady 64˚. Yeast is happy. Turned out to be a very smooth, successful brew day. I think we are getting the hang of this. The weather turned out to be nicer than predicted so we hung out in the garage and driveway most of the time. Sam even got to chase a tennis ball. IMG_4717

Feb. 8 – Racked to secondary using 5 glass carboy. Gravity = 1.010, almost dead on to where it should be after secondary (according to BeerSmith).

Feb. 26 – Keg 15 gallons. Final Gravity 1.010 – ABV 4.8

March 1 – Bottled with Bopp.

irish

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