I brewed this a few weeks ago and it turned out WAY!!! too dry. You can really feel the dryness on the tongue, uncomfortable even. FG was 1.006. Everything seems middle of the road for style. I'm wondering if I missed something. I usually put the warm water in the mash tun, then the grain. I'm usually within 1 or 2 degrees for temps. I usually adjust with warm or cold water and let sit for an hour. I usually do a mash out let stand for 5 min then I sparge for 30 min. I'm doing all grain for a year now with roughly the same technic. Any feedback would be appreciated.
Recipe: Irish Red
Brewer: Draveur77
Style: Irish Red Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 75.00 l
Batch Size (fermenter): 63.00 l
OG: 1.046 SG
Estimated Color: 13.3 SRM
Estimated IBU: 20.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.3 %
12 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 40.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.9 %
1 lbs 8.0 oz Crystal 15, 2-Row, (Great Western) (15.0 Grain 4 4.9 %
1 lbs 8.0 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 5 4.9 %
12.0 oz Roasted Barley (300.0 SRM) Grain 6 2.4 %
2.50 oz East Kent Goldings (EKG) [5.70 %] - Boil Hop 7 17.1 IBUs
0.50 oz Goldings, B.C. [5.00 %] - Boil 60.0 min Hop 8 3.0 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 30 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 36.26 l of water at 73.5 C 67.0 C 60 min