All Grain Yeast:
WLP004 Yeast Starter:
Yes - Used Amber DME Batch Size (Gallons):
5 Original Gravity:
1.055 Final Gravity:
20 Boiling Time (Minutes):
16 SRM Primary Fermentation (# of Days & Temp):
3-4 @ 70F Secondary Fermentation (# of Days & Temp):
14 @ 70F Tasting Notes:
One of the best Irish Red Ales I've ever had...
Marris Otter: 9lbs
Crystal (60-75L): .5 lbs
Flaked Barley : .75lbs
Was going to use East Kent Goldings, but used Willamette (3.9AA) instead due to hop shortages.
1.3 oz at 60m
.7 oz at 5m
Irish Moss at 15m
Mash: 158F for 45m with 12 qts, add 6 qts of 197F at the 45th min to raise temp to 168F. A little non-std, but if you read up on true irish mashing, you'll find in some places the temp is raised before the actual fly-sparging commences.
Bottling: Kept a little of the WLP004 in the vile, started a 2nd starter a couple of days prior to bottling. Don't remember the carbonation I used. But yeast from 2nd starter has been working in all the brews.
Taste: Have brewed this 3 times now. 1st time it went in one night between a bunch of non-HB drinkers. I think it's the hint chocolate malt that comes out in this one.