Jennys Irish Red

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cblack85

Well-Known Member
Joined
Mar 19, 2010
Messages
64
Reaction score
8
Location
Lake Wylie, SC
Recipe Type
All Grain
Yeast
Wyeast 1084
Yeast Starter
1600 ml
Batch Size (Gallons)
5
Original Gravity
1.052
Final Gravity
1.015
Boiling Time (Minutes)
60
IBU
18.8 IBU
Color
12.4 SRM
Primary Fermentation (# of Days & Temp)
7 days @ 68 degrees
Secondary Fermentation (# of Days & Temp)
7 days @ 68 degrees
Tasting Notes
Turned out very good. Big bready malt profile, not much in the way of hops
Batch Size: 5.00 gal
Boil Volume: 6.41 gal
Boil Time: 60 min
Actual Efficiency: 70.09 %

Ingredients
Malt Bill
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 91.14 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.06 %
0.25 lb Oats, Flaked (1.0 SRM) Grain 2.53 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 1.27 %

Hops
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.1 IBU
0.50 oz Goldings, East Kent [5.00 %] (2 min) Hops 0.8 IBU

Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1600 ml] Yeast-Ale

Beer Profile
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.015 SG
Estimated Color: 12.4 SRM (9.0-18.0 SRM)
Bitterness: 18.8 IBU (17.0-28.0 IBU) Alpha Acid Units: 5.0 AAU
Alcohol by Volume: 4.82 %
Actual Calories: 233 cal/pint


Mash Profile Name: Single Infusion, Full Body, No Mash Out Mash Tun Weight: 9.00 lb
Mash Grain Weight: 9.88 lb Mash PH: 5.4 PH
Sparge Temperature: 168.0 F
Sparge Water: 4.22 gal

Name Description Step Temp Step Time
Mash In Add 14.50 qt of water at 172.2 F to maintain 158.0 F for 60 min
 
Turned out to be a terrific beer. The only complaint that I have is that I think I over carbed it a little. Next time I will go for a slightly lower carbination level

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Well I bottled today. I had a helluva time making the beer. My filter came off in my mash tun while I was stirring the mash. It took over 2 hours of straining to get to the boil. I only wound up with around 3 gallons of finished beer. I my remake it after we taste it.
 
I entered this beer into a competition in Raleigh and got honorable mention, average score of 37. It really came out nice.
 
Batch Size: 5.00 gal
Boil Volume: 6.41 gal
Boil Time: 60 min
Actual Efficiency: 70.09 %

Ingredients
Malt Bill
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 91.14 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.06 %
0.25 lb Oats, Flaked (1.0 SRM) Grain 2.53 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 1.27 %

Hops
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.1 IBU
0.50 oz Goldings, East Kent [5.00 %] (2 min) Hops 0.8 IBU

Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1600 ml] Yeast-Ale

Beer Profile
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.015 SG
Estimated Color: 12.4 SRM (9.0-18.0 SRM)
Bitterness: 18.8 IBU (17.0-28.0 IBU) Alpha Acid Units: 5.0 AAU
Alcohol by Volume: 4.82 %
Actual Calories: 233 cal/pint


Mash Profile Name: Single Infusion, Full Body, No Mash Out Mash Tun Weight: 9.00 lb
Mash Grain Weight: 9.88 lb Mash PH: 5.4 PH
Sparge Temperature: 168.0 F
Sparge Water: 4.22 gal

Name Description Step Temp Step Time
Mash In Add 14.50 qt of water at 172.2 F to maintain 158.0 F for 60 min

Noob here. How do you paste the recipes in the threads ??? Ive tried pasting my recipes from Beersmith and it ends up all messy and not very neat like yours, and many others ive seen...

Thanks guys
 
Boiling now, added Melanoidin (under 2oz) and using Challenger hops. Bringing this kegged to a party on St. Pat's day. I scrambled at the last minute to make this, I was supposed to brew a house golden ale today. Ran to the LBHS and grabbed a few things. I bought the last Irish Ale and no time for a starter, those yeast are gonna be workin OT!!!
 
Quick question, local homebrew shop only has medium crystal as the closet thing to crystal 40. What are your thoughts on the difference it would make in your beer? I was planning on brewing it next week but was seeing if I had to order crystal 40 or not
 
Bigapinnc said:
Quick question, local homebrew shop only has medium crystal as the closet thing to crystal 40. What are your thoughts on the difference it would make in your beer? I was planning on brewing it next week but was seeing if I had to order crystal 40 or not

Not sure about medium crystal, caramel is the same thing, if they have 60 or 80, just bump the amount down lower than the 40.
 
Not sure about medium crystal, caramel is the same thing, if they have 60 or 80, just bump the amount down lower than the 40.

Medium crystal is usually roughly the same as Crystal/Caramel 60. I'm not sure that I would sub with 80 just because there are distinct flavor differences that you get that reducing the amount used will not fix. Crystal/Caramel 80, in my experience, has a much sweeter character and adds some more burnt and dark fruit flavors, where crystal/caramel 40 adds more caramel and toffee flavors and is not nearly as sweet. Even if you dial back the amount you will get a different, not necessarily better/worse, flavor profile.

All of that being said, I think you would probably be fine using "medium" Crystal (Crystal 60), just dial back the amount from the original recipe.
 
Beautiful. Thanks so much. Yea I would just rather order in crystal 40 and make your recipe the way it is supposed to be. Looks like an absolute killer brew and I plan on brewing it next weekend
 
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