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Old 07-31-2012, 01:23 PM   #21
jaaron91
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Not to jack your thread/recipe, but how would this recipe do with a single infusion mash? I'm looking to do an Irish Red for my second batch this weekend and this came up in my search. I'd like to get into stepped mashes eventually, but I need to get the brewing basics down first. Hope it turns out great!


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Old 07-31-2012, 02:13 PM   #22
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Not to jack your thread/recipe, but how would this recipe do with a single infusion mash? I'm looking to do an Irish Red for my second batch this weekend and this came up in my search. I'd like to get into stepped mashes eventually, but I need to get the brewing basics down first. Hope it turns out great!
There's really no reason why you would need to do a step mash for something like this. The malts are all so highly modified these days there's usually no need for protein/acid rests. Only time you might need to is if you are using under modified malts to make a pilsner, or mashing with a lot of 6-row


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Old 07-31-2012, 02:49 PM   #23
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Thanks!
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Old 08-02-2012, 09:04 PM   #24
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Bottlebomber, I had an idea and wonder what your input would be. I have a small mash tun (2 gallons) in addition to a larger 5 gallon tun. I'm thinking that I can mash a small portion of the MO with all the specialty grains and also do a larger mash of just MO to use for kettle caramelization so I can avoid making the beer too dark and still keep the flavors and aromas. Think that would work?
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Old 08-02-2012, 10:11 PM   #25
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Bottlebomber, I had an idea and wonder what your input would be. I have a small mash tun (2 gallons) in addition to a larger 5 gallon tun. I'm thinking that I can mash a small portion of the MO with all the specialty grains and also do a larger mash of just MO to use for kettle caramelization so I can avoid making the beer too dark and still keep the flavors and aromas. Think that would work?
It seems like it could work, although it may be needlessly complicating things. I have never done it so it would be hard to give advice, but I am thinking on a gut feeling that the specialty malts should be there for the caramelization as well. I really think if you just lighten up a tad on any RB you use, and accept that you're beer may be a little darker you'll be fine.
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Old 08-04-2012, 06:26 PM   #26
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That's what I do best! Haha. You're probably right too, so I will do it that way. Thanks.
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Old 08-12-2012, 06:51 PM   #27
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Well this one is mighty tasty! I bottled it and can't wait until it is ready to drink. I totally screwed up and left the bottling bucket spigot open and lost probably a half gallon on the floor. I still got 37 12 oz bottles and 1 22 oz bottle out of it so that isn't at all bad. Very excited for this one.
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Old 08-12-2012, 10:15 PM   #28
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Well this one is mighty tasty! I bottled it and can't wait until it is ready to drink. I totally screwed up and left the bottling bucket spigot open and lost probably a half gallon on the floor. I still got 37 12 oz bottles and 1 22 oz bottle out of it so that isn't at all bad. Very excited for this one.
You mean when you started the transfer? Hopefully it didn't wash all your priming solution out.
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Old 08-12-2012, 10:27 PM   #29
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Yeah but I don't think it all washed out. It drained slower than it filled so I'm sure the sugar mixed in pretty well. If anything it will just take a while longer.
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Old 08-12-2012, 11:16 PM   #30
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Yeah but I don't think it all washed out. It drained slower than it filled so I'm sure the sugar mixed in pretty well. If anything it will just take a while longer.
More time won't take the place of less sugar. You only get X amount of CO2 for X amount of sugar, regardless of how long it is in the bottle. I'm thinking if a half gallon drained out you could easily have lost half of your priming sugar. I'm sure it will be ok though even at that, IRAs dont need to be too fizzy.


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