Completed my first homebrew of an Irish Red Ale/IPA mashup last night at about midnight! Recipe:
Picture album of the process
- 5 gallons Deer Park spring water with 8 grams gypsum added, 3 gallon boil with two for top-off in fermenter
- 6lbs Gold LME
- 16oz specialty grain (12oz Caramel/Crystal Malt 40L, 2 oz Roasted Barley, 2oz Special B) steeped at 155F for 20 minutes
- 1oz Centennial-type hops (pellets, Cascade/Columbus blend) @60
- 1oz Centennial-type hops (pellets, Cascade/Columbus blend) @40
- 2oz Centennial-type hops (pellets, Cascade/Columbus blend) @5
- 1 package Muntons Ale Yeast
- 1.046 OG
; is it going at a good pace?
I feel as if it's fermenting at too high of a temperature though, unless I'm reading the sticker-thermometer on the fermenting bucket incorrectly. Three temperature ranges are colorful, with the 77F line being the most prominent color-wise; here's a picture:
Should I move the fermenter somewhere cooler, like my basement? According to Northern Brewer's store page, 77F is the upper-bound for the yeast that I'm using.
I already want to brew again. Maybe a porter or a stout. I need to get another bucket or a carboy, damnit.