Jeremiah Red wannabe

I used to drink Jeremiah Red at BJ's a lot when I lived in Dallas. Haven't had any for a long time, so I figured I'd try my hand at it. Here's what I came up with in Beersmith.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.00 gal
Estimated OG: 1.075 SG
Estimated Color: 15.3 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
8.50 lb Pale Liquid Extract (8.0 SRM) Extract 76.85 %
1.00 lb Amber Liquid Extract (12.5 SRM) Extract 9.04 %
1.00 lb Rice Extract Syrup (7.0 SRM) Extract 9.04 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.26 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.26 %
0.06 lb Chocolate Malt (350.0 SRM) Grain 0.54 %
1.25 oz Northern Brewer [8.50 %] (60 min) Hops 17.6 IBU
0.50 oz Northern Brewer [8.50 %] (30 min) Hops 5.4 IBU
1.00 oz Northern Brewer [8.50 %] (5 min) Hops 2.8 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

I'm using the rice extract to get the OG up a bit without killing the color - it's already dark enough. I'm not using rice syrup, but dry rice extract. I'll be kicking this loose in a little over a week, unless anyone has any comments or suggestions. Thanks.

No suggestions as I lack the experience, but keep us posted. This is a popular one for friends and family and it would be pretty cool to clone it.

Grains are steeped?

I figure I'll steep the grains for 40 minutes or so. I'll post more once I start the brew.

This one's officially dead. I wasn't thinking when I order the yeast and it took 12 days to get here. It shipped before Labor Day, then I tracked it sitting at a warehouse in Denver for 3 days. By the time I got it on Tuesday, the cold pack was a warm pack and I had a feeling the yeast was dead.

Without thinking, (and it being almost midnight when I was brewing) I hadn't bothered making a starter, even though by OG was slated to be 1.070, which it was. As soon as I pitched it, I cursed myself thinking that I should have made the starter. Sure enough, after 72 hours, not a twitch. The OG stayed the same and the yeast culture just settled at the bottom and died. Oh, well. . . live and learn. I'm sure the ants in the yard are loving me right now - sweet, sweet wort to eat!

I keep a bunch of dry yeast in the fridge just for this reason. 2 Packs Safale s-04 and US05, 2 packs Nottingham, 2 packs Windsor, and 2 packs Munich.

I didn't do that in the past, but then I put an order in online and had it delivered like you did. Had the same issue. Something to consider.

nanofreak said:

I keep a bunch of dry yeast in the fridge just for this reason. 2 Packs Safale s-04 and US05, 2 packs Nottingham, 2 packs Windsor, and 2 packs Munich.

I didn't do that in the past, but then I put an order in online and had it delivered like you did. Had the same issue. Something to consider.

Click to expand...

Good advice. I'll have to build up an inventory.

That's a shame.

Maybe I'll give it a shot in a few months.

Redpiper said:

That's a shame.

Maybe I'll give it a shot in a few months.

Click to expand...

I'm retargeting to early November for a brew. If you haven't started by then, I'll keep you posted. I had been going to ferment for 7 days in the primary, then rack to the secondary for 14 days. However, reading a bunch on this site, I think I'm going to try and leave it in the primary for 14-17 days and then go straight to bottle. I'm adjusting the recipe to all DME instead of any LME, and I'll most certainly be using a starter!