All-Grain - Quaffable Irish Red (All Grain) Scrapper's

**Schlenkerla** · 01-18-2009, 08:43 PM

Recipe Type: All Grain
Yeast: wyeast 1272
Yeast Starter: 1-Liter
Batch Size (Gallons): 6
Original Gravity: 1.047
Final Gravity: 10.12
IBU: 38.2
Boiling Time (Minutes): 60
Color: 10.6
Primary Fermentation (# of Days & Temp): 28 @ 68F
Secondary Fermentation (# of Days & Temp): 28 @ 68F
Tasting Notes: Foam is good eatin' with a spoon. Typical taste red ale, English hops is notable

Quaffable Irish Red - Scrapper's Baby Beer. (My son's celebratory baby beer!)

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): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.50
Anticipated OG: 1.047 Plato: 11.64
Anticipated SRM: 10.6
Anticipated IBU: 38.2 & 20.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 7.32 Gal
Pre-Boil Gravity: 1.038 SG 9.61 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 9.00 lbs. Pale Malt(2-row) America 1.036 2
8.6 0.90 lbs. Caramel Pils Malt Belgium 1.034 2 (Substitute 50/50 Blend Carapils & Crystal 10L)
2.9 0.30 lbs. Special Roast Malt America 1.033 40
1.4 0.15 lbs. Biscuit Malt Belgium 1.035 24
1.4 0.15 lbs. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.

Hops (38.2 IBUs) Very Hoppy Version!!

Quote:

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Galena Whole 13.00 29.1 60 min.
1.20 oz. Goldings - E.K. Whole 4.75 10.8 30 min.

Hops (21.1) Virtually Identical to Extract Version - RECOMMENDED!

Quote:

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 4.75 17.5 60 min.
1.00 oz. Willamette Pellet 5.00 3.1 1 min.

Yeast
-----

WYeast 1272 American Ale II

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

Mash Type: Single Step
Heat Type: Infusion

Grain Lbs: 10.50
Water Qts: 11.38 - Before Additional Infusions
Water Gal: 2.84 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80 F

Dough In Temp: 164 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 160 Time: 10
Sparge Temp: 160 Time: 0

Runnings Stopped At: 1.010 SG 2.56 Plato

Additional Infusion Temperatures And Amounts
--------------------------------------------

Mash Out Step: 7.19 Qts of 175 Degree Water Added

Total Mash Volume Gal: 5.48 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.

**Schlenkerla** · 01-18-2009, 08:53 PM

As soon as I poured this beer I saw a similarity. Both Big & Fluffy!!!

Beer Head

Baby's Head

More Beer Head

Why not another...

I also have this beer recipe posted as an extract.

**Schlenkerla** · 01-19-2009, 01:45 PM

I can't believe how tasty this sucker was last night. The head retention of this beer is awesome. Even at the last oz it had a 1/8" of that thick foamy head. Lace down the glass with lots of tiny bubbles.

I think this has been one of my best beers since June of last year!

Fozzie · 04-01-2009, 03:30 AM

I'm going to be trying this out as my first all grain...What mash temp do you recomend?
Thanks

**BierMuncher** · 04-01-2009, 03:34 AM

Quote:

Originally Posted by Fozzie

I'm going to be trying this out as my first all grain...What mash temp do you recomend?
Thanks

An Irish Red at a 1047, I'd say it mashes a bit high to retain some malt tones.

If I were going to have a go (and I just might), I'd do a 155 mash temp at 50 minutes. Should leave some residual sweetness and full body.

Fozzie · 04-01-2009, 03:56 AM

Quote:

Originally Posted by BierMuncher

An Irish Red at a 1047, I'd say it mashes a bit high to retain some malt tones.

If I were going to have a go (and I just might), I'd do a 155 mash temp at 50 minutes. Should leave some residual sweetness and full body.

Cool, I'll shoot for 155...thanks for the quick help!
-Fozzie

**Schlenkerla** · 04-01-2009, 01:24 PM

Quote:

Originally Posted by BierMuncher

An Irish Red at a 1047, I'd say it mashes a bit high to retain some malt tones.

If I were going to have a go (and I just might), I'd do a 155 mash temp at 50 minutes. Should leave some residual sweetness and full body.

That's a good idea. This one is hopped up pretty good.

I made this sucker as a baby beer. Made it good and hoppy because SWMBO complained about hard this boy kicked.

For the same reason, I also pushed the limit on carbonation. I believe it was close to 3.0 volumes. Consider that when looking at the rocky head billowing out the glass. It could have been better off poured in a hefe glass. (see pictures above)

IMO-3.0 volumes was a bit too much for this brew. (2.75 is better. ~ 1oz corn sugar per gallon.)

I loved this beer for flavor and lacey head that stays on the glass.

bottle-o-jeff · 04-18-2009, 03:08 AM

How does this one taste when young? I'm brewing a couple of batches for a party, and it looks like I'll only have 4-5 weeks from grain to glass. This one is definitely in my queue though, just maybe not for the party.

**BierMuncher** · 04-18-2009, 03:41 AM

Quote:

Originally Posted by bottle-o-jeff

How does this one taste when young? I'm brewing a couple of batches for a party, and it looks like I'll only have 4-5 weeks from grain to glass. This one is definitely in my queue though, just maybe not for the party.

I'd guess that a 47 OG and a 40 IBU would be pretty damn good in 4-5 weeks.

If you keg...that is.

2 weeks primary.
1 week secondary on gelatin.
Keg and chill for 2 weeks on the gas.

Should pour clear and smooth.

**Schlenkerla** · 04-18-2009, 06:27 AM

BierMuncher - Thanks for helping out here!

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