All-Grain - Irish Red (1st place HBT comp) - Page 9

phoenixs4r · 01-13-2012, 03:20 PM

Brewing this recipe this weekend, first 10 gallon batch. If you don't mind me asking, what is your pre boil, and mash efficiency?

**BeerBaronBob** · 01-14-2012, 02:08 AM

Quote:

Originally Posted by phoenixs4r

Brewing this recipe this weekend, first 10 gallon batch. If you don't mind me asking, what is your pre boil, and mash efficiency?

The three times I brewed this I achieved 69-73%. Hope your experiment goes well. I like to brew 10 gal in one boil and split the batch into two 5-gal carboys and use a different yeast in each. This was one of the reasons I did purchase a 15 Gal brew kettle initially. The issue I have been having with these larger batches is the capacity of my 10 Gal Rubbermaid mash tun. It falls a little short in multi infusion mashes or larger gravity beers but OK for single infusion mashes or decoction mashes. Thinking of getting a larger Igloo brand cooler mash tun on wheels like a 60 Qt.

BBB

phoenixs4r · 01-16-2012, 03:18 PM

The whole brew day went extremely well. We missed our mash in temperature (target 152, achieved 150) due t me explaining the entire process to some buddies and took a little long getting the water into the mash tun. Ended up with more worth than needed, I need to figure out all my dead spaces more accurately. Still ended up with 5.5 gallons in each fermented at 80% efficiency. Not bad, can't wait to try it.

mrcastellino · 01-17-2012, 04:08 AM

Used this recipe for our first all grain brew. We' re doing an Irish Red brew off within our brew club and it looked like this would be a good recipe to try. All in all it seemed like it went ok but we ll of course have to wait to see how the beer tastes. Followed the recipe almost spot on but didnt have access to Roasted Barley (500 L) and used some at 300 L instead. The recipe was as follows :

4.0 oz Rice Hulls (0.0 SRM) Adjunct 1 2.5 %
6 lbs 14.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 69.4 %
2 lbs 4.6 oz Vienna Malt (3.5 SRM) Grain 3 23.1 %
4.8 oz Roasted Barley (300.0 SRM) Grain 4 3.0 %
3.2 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.0 %
0.98 oz Fuggles [4.20 %] - Boil 60.0 min Hop 6 15.5 IBUs
0.48 oz Goldings, East Kent [6.10 %] - Boil 15.0 min Hop 7 5.5 IBUs

Mashed at 152 F for an hour and did a continuous sparge for about 55 minutes collecting about 6.5 gallons of wort. Pre-boil gravity was 1.042, post boil was 1.054 (effic. 76%).

Awesome red hue in the hydrometer tube:

Im using US-05 for this and fermenting at 65F. Im second guessing even using that temp vs. going lower as Id prefer to keep the esters at a minumum and be more lager like. Not sure if i should leave it at 65 for the full ferment or bump up the temp at the end to have the yeast clean up after themselves...thoughts?

Here is a pic of it fermenting at 18 hours after the yeast pitch :

Happy Brewing !

**pstrohs** · 01-19-2012, 01:58 AM

I brewed this beer per the posted recipe using American Ale II (OG 1.055 FG 1.012) and in the primary for 23 days. I just tried this beer after only 2 days on the gas and all I can say is "WOW". This is incredible. I am so glad that I brewed 10 gallons of it. Great beer OP.

dadnboys · 02-07-2012, 10:02 AM

Quote:

Originally Posted by Saccharomyces

Just one extra pound I would roll with it, it won't make much of a difference.

Quote:

Originally Posted by pstrohs

I brewed this beer per the posted recipe using American Ale II (OG 1.055 FG 1.012) and in the primary for 23 days. I just tried this beer after only 2 days on the gas and all I can say is "WOW". This is incredible. I am so glad that I brewed 10 gallons of it. Great beer OP.

I brewed this 9 days ago with only minor changes to Saccharomyces original recipe. I could not back off on the roasted barley slightly to allow more red color to come through as my HBS mixed the grains after milling. I simply added 0.5 lbs of Carapils Red to help the final color. Also added 2 tsp CaSO4, 2 tsp CaCO3, but ran out of Epsom Salts (Mg) 1 tsp so I could not add it. I split the 10 gal batch and used the Amer Ale II in one and the Amer Lager yeast in the other pail. Hit the OG dead on-still in the primary so no FG yet.

One dilemma and question. My spare was real slow and I'm not sure why. I increased my mash water to 1.25 qts per lb grain due to the fact that I brew outdoors and it was cold! Also my first tub of spare water may have been a little too hot. Again trying to keep everything from cooling down too quick. Maybe add rice hulls next time?

DeusInnomen · 02-07-2012, 01:16 PM

Quote:

Originally Posted by dadnboys

One dilemma and question. My spare was real slow and I'm not sure why. I increased my mash water to 1.25 qts per lb grain due to the fact that I brew outdoors and it was cold! Also my first tub of spare water may have been a little too hot. Again trying to keep everything from cooling down too quick. Maybe add rice hulls next time?

For what it's worth, I also had a nearly-immediate stuck sparge on this. I wasn't prepared to deal with it (being only my second all-grain batch ever, I'm new at this stuff) so I resorted to stirring and scraping to get the liquid to flow. It took forever, but I ended up getting the liquid out. Came well under my volume goal though and was low on time so I didn't get a third batch of water to fix the volume.

Looks good to me though, regardless, just not quite what I expected on paper. I'll be bottling this week or next.

phoenixs4r · 02-07-2012, 02:53 PM

Put this in the keg last night. Really amazing how far less then a pound of roasted malt goes in a ten gallon batch. I really like it however. It'll age until my ipa keg is empty!

mrcastellino · 02-09-2012, 03:40 AM

Kegged my batch over the weekend. Hit 1.011 for my FG. Its sitting at 11 PSI and i figure ill let it sit for a month before i pull my first pint...

Cheers !

Brewcrew86 · 03-06-2012, 01:09 AM

Quote:

Originally Posted by Saccharomyces

My house Irish Red ale. It is best after 4 months of aging, so I brew 10 gallon batches and re-brew when the first keg kicks. The key to this style is malt forward but with a roasty, dry finish. Hop flavor is barely noticeable and there is no hop aroma. If you can lager, even better, use a clean lager yeast (eg. WLP840, WLP833). I only do ales though so I pitch Wyeast 1272, and ferment on the low end of the range to suppress ester production. Wyeast 1272 American Ale II is a nice, clean ale yeast that accentuates malt character. WLP051 is an exact sub for this yeast (it is the Anchor Liberty strain). If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152*F.

This style should be crystal clear in the glass and shine ruby red when held up to a light. If you bottle condition, I recommend a two week secondary followed by pitching some English yeast like a half package of S-04 in the bottling bucket so the beer finishes nice and clear in the bottle.

Malt Bill for 10 gallons:

12# Maris Otter (70%)
4# Vienna (24%)
12oz British Roasted Barley 500L (4%)
6oz Crystal 120L (2%)

Mash 150*F for 75 min.

Hop Bill for 10 gallons:

2oz 4.5% AA Fuggles (75 min)
1oz 5.0% AA Goldings (15 min)

Extract Version (for 5 gal):

4# Light DME
2# Munich LME
5oz Roasted Barley, steeped 20 min @155*F
2.5oz C120L, steeped 20 min @155*F

I want to brew the 5 gallon extract version but the hop bill is for 10 gallons of all grain. Should I just cut it in half? That would be 1 oz AA fuggles an .5 oz goldings?