Irish Red Ale Quaffable Irish Red (All Grain) Scrapper's - Home Brew Forums
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Old 01-18-2009, 09:43 PM   #1

Recipe Type: All Grain   
Yeast: wyeast 1272   
Yeast Starter: 1-Liter   
Batch Size (Gallons): 6   
Original Gravity: 1.047   
Final Gravity: 10.12   
IBU: 38.2   
Boiling Time (Minutes): 60   
Color: 10.6   
Primary Fermentation (# of Days & Temp): 28 @ 68F   
Secondary Fermentation (# of Days & Temp): 28 @ 68F   
Tasting Notes: Foam is good eatin' with a spoon. Typical taste red ale, English hops is notable   

Quaffable Irish Red - Scrapper's Baby Beer. (My son's celebratory baby beer!)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

09-D Scottish And Irish Ale, Irish Red Ale

Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 9 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.50
Anticipated OG: 1.047 Plato: 11.64
Anticipated SRM: 10.6
Anticipated IBU: 38.2 & 20.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 7.32 Gal
Pre-Boil Gravity: 1.038 SG 9.61 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 9.00 lbs. Pale Malt(2-row) America 1.036 2
8.6 0.90 lbs. Caramel Pils Malt Belgium 1.034 2 (Substitute 50/50 Blend Carapils & Crystal 10L)
2.9 0.30 lbs. Special Roast Malt America 1.033 40
1.4 0.15 lbs. Biscuit Malt Belgium 1.035 24
1.4 0.15 lbs. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops (38.2 IBUs) Very Hoppy Version!!
Quote:
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Galena Whole 13.00 29.1 60 min.
1.20 oz. Goldings - E.K. Whole 4.75 10.8 30 min.
Hops (21.1) Virtually Identical to Extract Version - RECOMMENDED!
Quote:
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 4.75 17.5 60 min.
1.00 oz. Willamette Pellet 5.00 3.1 1 min.
Yeast
-----

WYeast 1272 American Ale II


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Infusion

Grain Lbs: 10.50
Water Qts: 11.38 - Before Additional Infusions
Water Gal: 2.84 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80 F

Dough In Temp: 164 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 160 Time: 10
Sparge Temp: 160 Time: 0

Runnings Stopped At: 1.010 SG 2.56 Plato


Additional Infusion Temperatures And Amounts
--------------------------------------------

Mash Out Step: 7.19 Qts of 175 Degree Water Added


Total Mash Volume Gal: 5.48 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.


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Old 01-18-2009, 09:53 PM   #2

As soon as I poured this beer I saw a similarity. Both Big & Fluffy!!!

Beer Head



Baby's Head



More Beer Head



Why not another...


I also have this beer recipe posted as an extract.


__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

On Tap; Special Export, Spring SmaSH Summit, House Amber.

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|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

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Old 01-19-2009, 02:45 PM   #3

I can't believe how tasty this sucker was last night. The head retention of this beer is awesome. Even at the last oz it had a 1/8" of that thick foamy head. Lace down the glass with lots of tiny bubbles.

I think this has been one of my best beers since June of last year!
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On Tap; Special Export, Spring SmaSH Summit, House Amber.

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Old 04-01-2009, 03:30 AM   #4
Fozzie
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Dec 2008
Posts: 8

I'm going to be trying this out as my first all grain...What mash temp do you recomend?
Thanks

 
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Old 04-01-2009, 03:34 AM   #5
BierMuncher
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Quote:
Originally Posted by Fozzie View Post
I'm going to be trying this out as my first all grain...What mash temp do you recomend?
Thanks
An Irish Red at a 1047, I'd say it mashes a bit high to retain some malt tones.

If I were going to have a go (and I just might), I'd do a 155 mash temp at 50 minutes. Should leave some residual sweetness and full body.

 
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Old 04-01-2009, 03:56 AM   #6
Fozzie
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Dec 2008
Posts: 8

Quote:
Originally Posted by BierMuncher View Post
An Irish Red at a 1047, I'd say it mashes a bit high to retain some malt tones.

If I were going to have a go (and I just might), I'd do a 155 mash temp at 50 minutes. Should leave some residual sweetness and full body.
Cool, I'll shoot for 155...thanks for the quick help!
-Fozzie

 
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Old 04-01-2009, 01:24 PM   #7

Quote:
Originally Posted by BierMuncher View Post
An Irish Red at a 1047, I'd say it mashes a bit high to retain some malt tones.

If I were going to have a go (and I just might), I'd do a 155 mash temp at 50 minutes. Should leave some residual sweetness and full body.
That's a good idea. This one is hopped up pretty good.

I made this sucker as a baby beer. Made it good and hoppy because SWMBO complained about hard this boy kicked.

For the same reason, I also pushed the limit on carbonation. I believe it was close to 3.0 volumes. Consider that when looking at the rocky head billowing out the glass. It could have been better off poured in a hefe glass. (see pictures above)

IMO-3.0 volumes was a bit too much for this brew. (2.75 is better. ~ 1oz corn sugar per gallon.)

I loved this beer for flavor and lacey head that stays on the glass.
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Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

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Old 04-18-2009, 03:08 AM   #8
bottle-o-jeff
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Apr 2008
Olathe, KS
Posts: 123

How does this one taste when young? I'm brewing a couple of batches for a party, and it looks like I'll only have 4-5 weeks from grain to glass. This one is definitely in my queue though, just maybe not for the party.

 
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Old 04-18-2009, 03:41 AM   #9
BierMuncher
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Quote:
Originally Posted by bottle-o-jeff View Post
How does this one taste when young? I'm brewing a couple of batches for a party, and it looks like I'll only have 4-5 weeks from grain to glass. This one is definitely in my queue though, just maybe not for the party.
I'd guess that a 47 OG and a 40 IBU would be pretty damn good in 4-5 weeks.

If you keg...that is.

2 weeks primary.
1 week secondary on gelatin.
Keg and chill for 2 weeks on the gas.

Should pour clear and smooth.

 
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Old 04-18-2009, 06:27 AM   #10

BierMuncher - Thanks for helping out here!


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