limitedbwr
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- Nov 7, 2013
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Hi all,
I've been brewing extract and partial mash 5 gallons batches for a year now. I've done 1 all grain BIAB method which came out not so good so here's to trying again. This is a recipe I just came up with trying to follow the BJCP guidelines for an Irish Red ale. I'll be brewing this tomorrow, I'm curious as to what everyone thinks, as well as should I use the nottingham yeast or something else.
HOME BREW RECIPE:
Title: Irish Red
Brew Method: BIAB
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.043
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.059
Final Gravity: 1.014
ABV (standard): 5.95%
IBU (tinseth): 21.63
SRM (morey): 18.13
FERMENTABLES:
9 lb - United Kingdom - Golden Promise (80.9%)
2 lb - German - CaraMunich III (18%)
2 oz - United Kingdom - Roasted Barley (1.1%)
HOPS:
1 oz - Goldings, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 15.03
0.5 oz - Goldings, Type: Leaf/Whole, AA: 4.5, Use: Boil for 40 min, IBU: 6.6
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 15.5 qt, Single infusion mash
2) Sparge, Temp: 170 F, Time: 10 min, Amount: 10 qt
OTHER INGREDIENTS:
1 tbsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
0.25 oz - Polyclar, Type: Fining, Use: Secondary
YEAST:
Danstar - Nottingham Ale Yeast
Starter: Yes
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 57 - 70 F
Fermentation Temp: 62 F
Pitch Rate: 1.0 (M cells / ml / deg P)
PRIMING:
Method: Cane Sugar
Amount: 133grams
CO2 Level: 2.7 Volumes
NOTES:
This should match the style pretty closely. The color is a touch too dark for the style but that's because I'm cold steeping the Roasted Barley so I'm using 2 oz instead of 1. 1 oz would yield a more accurate color. Cold steep the 2 oz of roasted barley for 12-18 hours (overnight) at room temperature. Strain and add liquid to boil with 10 minutes remaining. I should also note that I do BIAB slightly different than the traditional method, I don't start off with the full boil volume, I use about 1.4 quarts to water ratio for the mash, then in my old brew pot (with the rest of my boil water) I sparge by "dunking" the grains for 10 minutes at 170 then add that water back to the brew kettle.
I've been brewing extract and partial mash 5 gallons batches for a year now. I've done 1 all grain BIAB method which came out not so good so here's to trying again. This is a recipe I just came up with trying to follow the BJCP guidelines for an Irish Red ale. I'll be brewing this tomorrow, I'm curious as to what everyone thinks, as well as should I use the nottingham yeast or something else.
HOME BREW RECIPE:
Title: Irish Red
Brew Method: BIAB
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.043
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.059
Final Gravity: 1.014
ABV (standard): 5.95%
IBU (tinseth): 21.63
SRM (morey): 18.13
FERMENTABLES:
9 lb - United Kingdom - Golden Promise (80.9%)
2 lb - German - CaraMunich III (18%)
2 oz - United Kingdom - Roasted Barley (1.1%)
HOPS:
1 oz - Goldings, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 15.03
0.5 oz - Goldings, Type: Leaf/Whole, AA: 4.5, Use: Boil for 40 min, IBU: 6.6
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 15.5 qt, Single infusion mash
2) Sparge, Temp: 170 F, Time: 10 min, Amount: 10 qt
OTHER INGREDIENTS:
1 tbsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
0.25 oz - Polyclar, Type: Fining, Use: Secondary
YEAST:
Danstar - Nottingham Ale Yeast
Starter: Yes
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 57 - 70 F
Fermentation Temp: 62 F
Pitch Rate: 1.0 (M cells / ml / deg P)
PRIMING:
Method: Cane Sugar
Amount: 133grams
CO2 Level: 2.7 Volumes
NOTES:
This should match the style pretty closely. The color is a touch too dark for the style but that's because I'm cold steeping the Roasted Barley so I'm using 2 oz instead of 1. 1 oz would yield a more accurate color. Cold steep the 2 oz of roasted barley for 12-18 hours (overnight) at room temperature. Strain and add liquid to boil with 10 minutes remaining. I should also note that I do BIAB slightly different than the traditional method, I don't start off with the full boil volume, I use about 1.4 quarts to water ratio for the mash, then in my old brew pot (with the rest of my boil water) I sparge by "dunking" the grains for 10 minutes at 170 then add that water back to the brew kettle.
