Partial - "Drunken Lullaby" Irish Red

dangerbrew · 04-08-2009, 02:15 AM

Recipe Type: Partial Mash
Yeast: Nottingham
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: --
Final Gravity: --
IBU: --
Boiling Time (Minutes): --
Color: Crimson
Primary Fermentation (# of Days & Temp): --
Additional Fermentation: --
Secondary Fermentation (# of Days & Temp): --
Tasting Notes: --

Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.044
Estimated Color: 22 SRM
Estimated IBU: 40
Brewhouse Efficiency: 80.0 %
Boil Time: 60 +/- Minutes
7 days at 62 primary
14 days at 66 bottled

Ingredients:
------------
Amount Item
5.00 lbs. Pale Malt Extract
0.50 lbs. Maris Otter Grain (or other UK Pale 2-Row Malt)
0.50 lbs. Cara-Pils/Dextrine (Carafoam 1.5-2 L)
0.25 lbs. Chocolate Malt (UK)
0.25 lbs. Roasted Barley (UK)
0.25 lbs. Vienna Malt (US)
0.25 lbs. Caramalt (Light Crystal) 10 L
0.25 lbs. Cara/Crystal Malt 60L
0.25 bs. Malted Oats

1.00 oz Challenger (LEAF) 9.0% AAU (boil 50 min.)
0.50 oz. Irish Moss (boil 15 min.)
1.00 oz East Kent Goldings 5.5% AAU (boil 7 min.)
1.00 lbs. Brown Sugar (boil 5 min.)

1 packet of Nottingham Yeast

steeped grains for 50 min.

----------
this turned out absolutely awesome - great beer for st. paddy's day and everyone loved it. in fact, one of my friends already paid me in full for ingredients to make another 'personal batch' of it just for him.

it's medium-bodied and crimson colored with a warm opening bouquet of almost fruity flavor with a nice undertone of hoppiness that finishes off with an aftertaste of mellow caramel sweetness. so good. so sad its gone! (the batch didn't even last 5 days!)

enjoy!

brrman · 12-26-2009, 06:39 PM

Going to brew a 10gal batch of this today w/the only difference being Magnum pellet instead of Challenger leaf.

Cyan · 01-29-2010, 06:54 PM

TY for the recipe, bro.

I'm lookin' forward to brewin' it tomorrow.

Did you use 1 oz. of Goldings pellets or whole leaf? Why the brown sugar (more alcohol, I'm guessing)?

Cheers, and happy brewin'!

dangerbrew · 04-22-2010, 03:15 PM

Quote:

Originally Posted by Cyan

TY for the recipe, bro.

I'm lookin' forward to brewin' it tomorrow.

Did you use 1 oz. of Goldings pellets or whole leaf? Why the brown sugar (more alcohol, I'm guessing)?

Cheers, and happy brewin'!

I used Goldings pellets, and yes, as you guessed, the brown sugar is to up the ABV to an appropriate level for the holiday

but anyway, since it's come and gone again, I thought I'd post for you guys my updated version of the recipe for this year. Came out wonderful, and everyone was even more into it than last year! It just keeps getting better.

The best taste, however, will be approximately around 48 days from the day you brewed it. So coordinate your schedule for next year accordingly - brewing perhaps on the 15th of Feb or so.

--------------------

“DRUNKEN LULLABY” IRISH RED 2010 (ST. PADDY’S BREW – first made in ‘09)
Brewed on 2/15/10
Best taste 4/5/10

Batch Size: 5.25 gal
Boil Size: 6.00 gal
Estimated OG: 1.064
Estimated IBU (Tinseth): 25.2
SRM (Mosher): 15.4
Brewhouse Efficiency: 68.0 %
Boil Time: 60 +/- Minutes
7 days at 62 primary
14 days at 66 bottled, at least
6.2% ABV

Ingredients:
------------
Amount Item
6.00 lbs. Pale Liquid Malt Extract
0.50 lbs. Vienna Malt
0.25 lbs. Flaked Barley
0.10 lbs. Roasted Barley
0.75 lbs. Cara-Pils/Dextrine (Carafoam 1.5-2 L)
1.00 lbs. Cara/Crystal Malt 60L
1.00 lbs. Torrified Wheat – (for head retention)

1.00 oz Fuggles (boil 60 min.)
0.50 oz. Irish Moss (boil 15 min.)
1.00 oz East Kent Goldings (boil 5 min.)
1.00 lbs. Brown Sugar (boil 5 min.)

Safale US-04

SLAINTE!!

EarthBound · 05-11-2010, 12:51 AM

I agree with the switch to fuggles and torrified wheat. I brewed the first recipe you posted and it was good. Thanks for posting it, bro! Cheers!

gee8648 · 09-23-2010, 09:44 PM

Hmmm Flogging Molly fan?

**brewagentjay** · 09-23-2010, 10:15 PM

AG Convert for this maybe?

dangerbrew · 10-04-2010, 10:14 PM

Quote:

Originally Posted by gee8648

Hmmm Flogging Molly fan?

A bit

Been to see them six times. Probably my favorite band.

As for AG, I'd probably do 7.25 lb Pale Malt in place of the Extract. I'd also watch the ferm temp getting too high as the safale 04 is pretty notorious for being fruity - also, I'd do a 3 day diacetyl rest after fermentation subsides. This style of beer is pretty prone to it.

Slowfro · 01-15-2011, 05:57 PM

Dangerbrew - how did the color turn out on your brew? I'm mid-boil right now and think it's going to be a little on the dark side just because of the malt extract. Just wondering if you got much "red" out of it. Can't wait to see the finished product, thanks for the recipe!

dangerbrew · 01-16-2011, 03:48 AM

Quote:

Originally Posted by Slowfro

Dangerbrew - how did the color turn out on your brew? I'm mid-boil right now and think it's going to be a little on the dark side just because of the malt extract. Just wondering if you got much "red" out of it. Can't wait to see the finished product, thanks for the recipe!

Hey man,

You definitely get that deep reddish copper color the style is supposed to have in the BJCP guidelines. It looks beautiful when held up in front of a light source.

PS - My Boondock Irish Stout is entered in a competition taking place tomorrow - The Fairmont Homebrewer's Club Brewmaster's Cup 2011! I'll let you know how it does! If it wins, I may even post an update of the recipe on the site, which I haven't done in over a year and a half I think.