New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 9 - Scottish and Irish Ale => Topic started by: Gil Breau on September 22, 2011, 11:06:19 AM
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Took most of August off from brewing, gotta replenish some stock now :D
(http://1.bp.blogspot.com/-IhvNiiXIadc/Tns_ub9u5BI/AAAAAAAAAos/ikoZasPw-78/s320/Lil+Red+Label.jpg)
Irish Red Ale
Recipe Specs
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Batch Size (L): 19.0
Total Grain (kg): 5.200
Total Hops (oz): 1.40
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 16.3 (EBC): 32.1
Bitterness (IBU): 25.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
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4.500 kg Maris Otter Malt (86.54%)
0.650 kg Crystal 60 (12.5%)
0.050 kg Chocolate (0.96%)
Hop Bill
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0.40 oz Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0 oz/L)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 15 Minutes (Boil) (0 oz/L)
0.50 oz Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0 oz/L)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with Wyeast 1084 - Irish Ale
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That label... 8-)
Did you draw that? :shock:
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I wish. If I tried something like that it'd take me weeks. I haven't done sketching in years and I'm rusty as hell :P
Google images FTW
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Got this brewed yesterday.
the 1084 didn't swell again, might've a little but barely noticeable, second pack to do it is starting to make me think its the strain's habit.
I left it for almost 2 days without any fermenting happening before pitching a S05 into the stout...wondering if I'll have to do the same from worrying this time.. :S
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I'd leave it and see, but seems you might want to do a starter in future with the 1084.
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Yeah I meant to this time, I just completely was going all out on Friday and Saturday :/
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Woke up to a thin layer of krausen....phew :D
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In the future, I would suggest to always make a starter with liquid yeast.
If you don't know when you're going to brew, or if your brew session gets postponed, just put your starter flask in the fridge. I make a starter a week in advance sometimes. After a few days the starter has been stirring on the counter, I stick it in the fridge. On brew day, I take it out during the mash and let it warm up. Sometimes I decant the excess wort swirl and pitch.