Germey
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- WL Irish Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.06 (guess based on late honey add.)
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- ?
- Color
- garnet red
- Primary Fermentation (# of Days & Temp)
- 10 days @~70°
- Secondary Fermentation (# of Days & Temp)
- 10 days @~70°
Ingredients:
Malt 8lbs. Pale Liquid malt Extract, 2lbs Raw Clover Honey
Grain(s) 1.5lbs 120L Crystal, 1.5lb Belgian Special B, 1# Flaked Rye
Hops 1oz. Cluster, 7.0%aa, Boil 60 min. 1oz. Cluster & 1oz, Cascade, 6%, Boil 30 min., 1 oz Cascade last 10 min.
Yeast White Labs Irish Ale Yeast
Steep the grains while heating the water, or ideally do a Mini Mash to bring out the Rye character. Add 1/2 to 3/4 of the malt extract for the full boil. Boil per the hop schedule above. Add the rest of the malt extact for the last 5-10 minutes.
Cool the wort and pitch yeast. If you stop a this point, you will make a classic Irish Red Ale. Ferment it for a week or two until it settles out. Rack it to a secondary for another week if you want it to be a bit clearer.
The honey is my invention and is probably my most requested brew.The timing is very important on this. Add the honey when the primary fermentation is really kicking in. The wort will be churning and there will be a significant Kreutzen on top. This will be in 1 or two days (maybe 3 or 4 days if you did not do a yeast starter or it's cold or whatever) pasteurize the honey by mixing with 3/4 gallons of clean water and heating to 180deg.F. Hold it at about 180 for 3 hours (lowest setting in oven works well for this) then cool it to under a 100deg. Pour it into the fermenter to bring the total volume up to about 6 gal. For this amount of honey, you will want to add 0.014 to the gravity reading you took from the malt to get a more accurate alcohol measurement. Racking to secondary will help clear it. Patience will be rewarded. This really tastes best after about two or three months of aging, but it is hard to wait. The Irish Red, Rye, and strong mead flavors come together beautifully.
Malt 8lbs. Pale Liquid malt Extract, 2lbs Raw Clover Honey
Grain(s) 1.5lbs 120L Crystal, 1.5lb Belgian Special B, 1# Flaked Rye
Hops 1oz. Cluster, 7.0%aa, Boil 60 min. 1oz. Cluster & 1oz, Cascade, 6%, Boil 30 min., 1 oz Cascade last 10 min.
Yeast White Labs Irish Ale Yeast
Steep the grains while heating the water, or ideally do a Mini Mash to bring out the Rye character. Add 1/2 to 3/4 of the malt extract for the full boil. Boil per the hop schedule above. Add the rest of the malt extact for the last 5-10 minutes.
Cool the wort and pitch yeast. If you stop a this point, you will make a classic Irish Red Ale. Ferment it for a week or two until it settles out. Rack it to a secondary for another week if you want it to be a bit clearer.
The honey is my invention and is probably my most requested brew.The timing is very important on this. Add the honey when the primary fermentation is really kicking in. The wort will be churning and there will be a significant Kreutzen on top. This will be in 1 or two days (maybe 3 or 4 days if you did not do a yeast starter or it's cold or whatever) pasteurize the honey by mixing with 3/4 gallons of clean water and heating to 180deg.F. Hold it at about 180 for 3 hours (lowest setting in oven works well for this) then cool it to under a 100deg. Pour it into the fermenter to bring the total volume up to about 6 gal. For this amount of honey, you will want to add 0.014 to the gravity reading you took from the malt to get a more accurate alcohol measurement. Racking to secondary will help clear it. Patience will be rewarded. This really tastes best after about two or three months of aging, but it is hard to wait. The Irish Red, Rye, and strong mead flavors come together beautifully.