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StankAle 03-31-2008 07:46 PM

Irish Red critique
 
I always like to post my new recipe attempts here so I dpn't brew 5.5 gallons of bad beer. Any advice is always appreciated.

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A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.19
Anticipated OG: 1.047 Plato: 11.60
Anticipated SRM: 15.0
Anticipated IBU: 24.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.1 8.00 lbs. Maris Otter Great Britain 1.038 4
5.4 0.50 lbs. Melanoidin Malt 1.033 35
5.4 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.0 0.19 lbs. Roasted Barley Great Britain 1.029 575

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 19.3 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 5.2 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.16 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1084 Irish Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 9.19
Water Qts: 11.49 - Before Additional Infusions
Water Gal: 2.87 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 15


Total Mash Volume Gal: 3.61 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

TexLaw 03-31-2008 07:54 PM

Looks good. I love the name.


TL

niquejim 03-31-2008 07:57 PM

It looks good, but with .5 Melanoidin & .5 cara-pils I would lower the mash to 152-3. It should be good either way.

StankAle 03-31-2008 08:07 PM

Thanks Gentelemen.
The "SPG" name is an ode to the Young Ones (anyone remember that)?
One of the characters, Vivian, had a hamster by that name.

I will definitely take the advice and lower the mash temp.
I will let you all know how it comes out.

TexLaw 03-31-2008 08:24 PM

Quote:

Originally Posted by StankAle
Thanks Gentelemen.
The "SPG" name is an ode to the Young Ones (anyone remember that)?
One of the characters, Vivian, had a hamster by that name.

I remember it well. Thus, my comment. :)

And . . . it's Vyvyan. :)


TL

blacklab 03-31-2008 08:36 PM

Quote:

Originally Posted by TexLaw
I remember it well. Thus, my comment. :)

And . . . it's Vyvyan. :)


TL

Vyv! He was the punk rocker, right? I had forgotten all about that show. I love English humor.

StankAle 03-31-2008 08:50 PM

Thanks for the correction there TL.
Yeah he was the punk rocker. I don't know which character I liked more, him or Rick.
Well at least I know what will be on my tap handle when this one is kegged....

Beerrific 03-31-2008 09:17 PM

I always expect some higher crystal in a red, like 120, maybe like 6oz? It definitely adds color but I think it adds a nice flavor that "tastes" red too.

the_bird 03-31-2008 09:22 PM

Quote:

Originally Posted by Beerrific
I always expect some higher crystal in a red, like 120, maybe like 6oz? It definitely adds color but I think it adds a nice flavor that "tastes" red too.

That's what I was thinking; either some 90L or 120L. Not the end of the world if you don't add it, but pretty classic to the style. I was thinking half-pound-ish.

StankAle 03-31-2008 11:20 PM

Quote:

Originally Posted by the_bird
That's what I was thinking; either some 90L or 120L. Not the end of the world if you don't add it, but pretty classic to the style. I was thinking half-pound-ish.

This is a good idea, but unfortunately
I already ordered the grains. Looks like it it's too late for this one. Ahh well.


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