Irish Red Ale Wyeast 1056 fermentation schedule help

[2brew559]

hello every one.. Im still learning adn need some help

I created this recipe to be as close as I could to red trolley Irish beer.

My recipe and yeast, fermentation schedule

RED TROLLEY ALE BY KARL STRAUSS BREWING COMPANY
Red Trolley Ale Stats:
Style: Irish Red Ale
ABV: 5.8%
Color: 30 SRM
Bitterness: 17IBU
Malt: pale 2 row, Carapils, Caramel 60, caramel 80 (No percentages listed)

My recipe: (My reasons for the difference's) 80% Efficiency (BIAB) in 10 gallon round cooler/ mash tun
OG: 1.054
F.G: 1.015
ABV: 5.21% (not to strong )
IBU:18.42
SRM:10.87 (Red trolley does list a dark malt, I can't get the color range they list with just crystal. Unless I bump up the crystal percentages *To me that much crystal makes a heavy thick beer? So I added some carafa 3 malt to get my SRM
Matches Style: Yes (indicated by recipe builder software)

Fermentables:
Lbs/ oz Type percentages
9.0 lbs Pale 2 row 87.8%
6.5 oz Amer. crystal 60 4.0%
6.5 oz Amer. crystal 80 4.0%
5.0 oz Amer. carapils 3.0%
2.0 oz German carafa 3 deshusked. 1.2% (to get more color)

Hops: pellets
Amount: 1.0 oz Williamte AA 4.5 Time :60 min Boil
Amount: 0.25 oz Williamte AA 4.5 Time :10min Aroma

Mash thickness: 1.55qts
Temp: 152 F for 60 min mash in

Yeast: using wyeast 1056, brew shop was out of 1084 Irish Ale I wanted to use


fermentation schedule help/ suggestions critique: (made 1500ml starter with the Wyeast 1056 on July 22, 2015)
Fermentation Freezer with controller set with a 3 degree temp difference; Example:set at 62F will rise to 65F max then turn on and lower temp back to 62F)
Brew date Saturday July 25, 2015, day 1: add starter/ Pitch into temp of wort at 62-65F
Week 1: start fermentation @ 62F will rise to 65 tops then cool back down to 62F
Week 2 (Diacetyl rest): Raise temp to 64F, will rise 3 degrees to 67F tops - beer is 2 to 5 specific gravity points away from the target terminal gravity
Week 3: lower temp. and keep keep at 62F with 3 degree rise to 65F max
Week 4: same as week 3 condition then cold crash for 2 days at 40F then Bottle and bottle condition
Week 5: start of bottle conditioning for 2 to 3 weeks

 

[PoppinCaps]

The fermentation schedule looks good. My only suggestion is to tighten up the fridge settings. 3 degree swing is pretty large, I try to keep it at 1-1.5 degrees. Some yeast will take a quick 3 degree change and drop down. Also, I don't really see the need to drop it back down to 62 after the D-rest, just keep it at the higher temp.

Temps overall look good, a red should have a clean finish.

For color, you might want to play around with some roasted barley, if that taste suits what you're after. It's fairly common.

 

[m00ps]

I dont think the 3 degrees is an issue. Even if the probe is taped to the fermentor it is sensing a 3 degree difference in the AIR inside the freezer. It would take like a 10degree difference and a few hours to actually make a 3 degree difference in the big thermal mass of all the wort

 

[PoppinCaps]

Got it, yeah the air temp swing is fine, I thought he was measuring beer temp.

 

[2brew559]

Thanks for the comments and suggestions
You guys are very helpful, much appreciated

I should have explained that I tape the sensor with a thick wad of bubble wrap (insulation basicly) to the side of Speidel fermenter Or bucket

I try to minimize ambient air effecting the sensor form the Johnson controller

I wrap it very tightly with Bubble wrap/ and some duct tape and Bungee cords as well so it does not come off.