Partial - "Drunken Lullaby" Irish Red - Page 4

joeirvine · 05-27-2011, 03:27 PM

Well, it's been three days and it's still fermenting like a beast. A bubble every 2 and half seconds. It started at 70 for the first day and now 59 for the past two days. I think it will be just find. Just going to have to rack to the bottling bucket rather than using the autosyphon.

Thanks for the help everyone.

dangerbrew · 10-05-2011, 02:23 PM

how did it turn out? any pics?

theshoe82 · 10-28-2011, 02:10 PM

What do you folks think of using WLP 002 as a yeast instead of the Notty?

tweezer159 · 03-28-2012, 07:40 PM

Hey Y'all,

I'm planning on brewing up this "Drunken Lullaby" tommorow and I have a couple of questions.

“DRUNKEN LULLABY” IRISH RED 2010 (ST. PADDY’S BREW – first made in ‘09)
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

First of all, I ordered my ingredients online, and even though i asked for everything to be milled, they sent my torrified wheat and flaked barley un-milled. Was this intentional by the supplier? Should i put them in the mash unmilled?

Second - Do you use light or dark brown sugar? Does it make much of a difference?

Wish me luck, as this will be my first partial-mash.

JDY

Chris7687 · 03-28-2012, 08:30 PM

Hey AG Brewers that have made this, is 2 Row still the choice for the base? I was thinking of using Maris Otter as the base. Thoughts?

dangerbrew · 03-28-2012, 09:11 PM

Quote:

Originally Posted by tweezer159

First of all, I ordered my ingredients online, and even though i asked for everything to be milled, they sent my torrified wheat and flaked barley un-milled. Was this intentional by the supplier? Should i put them in the mash unmilled?

Second - Do you use light or dark brown sugar? Does it make much of a difference?

Wish me luck, as this will be my first partial-mash.

JDY

If the wheat and barley are flaked, they don't need to be milled.

As for light or dark brown sugar, doesn't make a huge difference, except slightly in terms of color.

Good luck!

dangerbrew · 03-28-2012, 09:12 PM

Quote:

Originally Posted by Chris7687

Hey AG Brewers that have made this, is 2 Row still the choice for the base? I was thinking of using Maris Otter as the base. Thoughts?

Probably be more authentic to use Maris Otter. Let me know how that turns out if you do it.

Chris7687 · 03-29-2012, 02:09 PM

I just made a ESB with Maris Otter and it gave it a really nice ruby-copper color that I like. Still fermenting, so haven't tasted it but would think a old-time, traditional barley like Maris Otter would be a good base for this. Going to make next week, I'll let ya know how it turns out.