Lil' Red

[Gil Breau]

Took most of August off from brewing, gotta replenish some stock now




Irish Red Ale

Recipe Specs
----------------
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
----------------
4.500 kg Maris Otter Malt (86.54%)
0.650 kg Crystal 60 (12.5%)
0.050 kg Chocolate (0.96%)

Hop Bill
----------------
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

[Richard]

That label... 8-)


Did you draw that?  :shock:

[Gil Breau]

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

Google images FTW

[Gil Breau]

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

[Richard]

I'd leave it and see, but seems you might want to do a starter in future with the 1084.

[Gil Breau]

Yeah I meant to this time, I just completely was going all out on Friday and Saturday :/

[Gil Breau]

Woke up to a thin layer of krausen....phew

[pliny]

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.