Saturday, May 10, 2008

Iris Red Ale #3 Brew Day May 9th, 2008

Man oh man what fun we had, this had to be the best looking brew so far. We heated up 3.5 gallons of water to 172 degrees and poured it into our mash tun, then added the grains little by little stirring around and mashing out the dry pockets. We did have a little clumping but got it out with no problem. Letting that set at 162 degrees for 60 minutes we prepared our sparge water.

This is when things got interesting, We got sparge water ready and I opened the valve on the mash tun but nothing. I tied down the grain bag over the manifold, so what could have possibly went wrong. then I remembered we didn't blow out the manifold after the last all grain batch, so we were stuck. Well from there we had to act quick, we hooked up the pump and forced it through, there was a healthy mouthful of old cold wort, once we got that through we unplugged the pump and drew out and sparged our wort.

Now to the hops, we bought some stainless steel hop balls and used 1oz of Cascade Whole Leaf and 1oz of Tettnang pellet. I couldn't find any Fuggles so I'm using dad's leftover tettnang for aroma on the rest of my experimental Irish Reds.

The boil went well, as we ran the hot wort through the thermenator I took a OG reading and it came out to be 1.060 which was at the top of the scale, added the yeast and away we go. A lot of fun this time, learned a few more things like blowing out the manifold every time we are done mashing.

Irish Red Ale #3 Brew Day 3

Irish Red #3

A ProMash Recipe Report

BJCP Style and Style Guidelines

09-D Scottish And Irish Ale, Irish Red Ale

Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.25
Anticipated OG: 1.060 Plato: 14.65
Anticipated SRM: 18.7
Anticipated IBU: 28.1
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.051 SG 12.54 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


% Amount Name Origin Potential SRM
87.8 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
2.4 0.25 lbs. Roasted Barley America 1.028 450
2.4 0.25 lbs. Special B Malt Belgian 1.030 120
7.3 0.75 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
1.00 oz. Cascade Whole 5.75 24.6 60 min.
1.00 oz. Tettnanger Tettnang Pellet 4.50 3.5 5 min.


Water Profile

Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00

Mash Schedule

Mash Type: Single Step

Grain Lbs: 10.25
Water Qts: 12.71 - Before Additional Infusions
Water Gal: 3.18 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 160 Time: 60
Sparge Temp : 170 Time: 40

Total Mash Volume Gal: 4.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Thursday, May 8, 2008

Irish Red Ale #3

9lbs of Maris Otter (UK)
12oz of Caramel 40 L Briess
4oz of Special B 140-155 L Castle
4oz of Roasted Barley 500-600 Simpson's (UK)

1oz of Cascade Pellet Hops
1oz of Tettnang


Purchased all products expect the base grains at Midwest Brewing Supply

Tuesday, May 6, 2008

Irish Red Ale Specific Gravity Readings

Original Gravity Range: 1.044-1.060 SG

Final Gravity Range: 1.010-1.014 SG

Alcohol by Volume Range: 4.0-6.0 %

Taking a Hydrometer Reading

Need to take 3 hydrometer readings during brew process. One during the sparge process, One after boil, previous to fermentation and the last one after fermentation is complete. Need to add .015 during sparge do the water being 15o degrees.

Original Gravity = beer before fermentation.
Final Gravity = beer after fermentation.

measuring alcohol by volume
ABV = (Orig_gravity - Final_gravity) * 131