Irish Red Ale
BJCP 2008 – 09D
Batch #:
2007-31
Brew Date:
October 21, 2007
Tap Date:
January 12, 2008
Cost:
21.35
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
13SRM
IBU:
22.4
BU/GU:
0.37
ABV:
6.3%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | British Maris Otter Pale Malt | 75.3% |
| 1.00 pounds | American Wheat Malt | 9.4% |
| 1.00 pounds | German Light Munich Malt | 9.4% |
| 0.50 pounds | German Melanoidin Malt | 4.7% |
| 0.12 pounds | British Roasted Barley | 1.1% |
| 10.62 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Progress | 60 minutes | Boil | Pellets | 5.6% | |
| 0.50 ounces | Progress | 30 minutes | Boil | Pellets | 5.6% | |
| 0.50 ounces | Fuggle | 15 minutes | Boil | Pellets | 3.6% | |
| 0.50 ounces | Fuggle | 3 minutes | Boil | Pellets | 3.6% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Tun Temp:
70°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 153° F | |
| 2 | Sparge | 40 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 55° F
General Info
Based upon an award winning recipe by Erik Beer. This time I switched up the yeast to straight up California Ale from White Labs - slurry.
Entered into the Dredhop 2008 competition - judged March 1, 2008 - did pretty well, but didn’t place. Both judges scored it as "very good" (see below). Both agreed that a bit more malty flavor needs to be present and the beer is too attenuated, which I attribute to the yeast - WLP001 is too attenuative for an Irish Ale. The more experienced judge mentioned that the hops are a bit low for the style, the other said bitterness was a bit too high. I’ll defer to the more experienced judge here.
For next time:
- Use a more appropriate yeast for the style.
- Increase roast barley (slightly) and munich to bring out a more malty profile.
- Slightly increase all hops additions.
Procedure
- Single infusion mash at 153° with 3.5 gallons of water
- Batch sparge at 168° with a total of 4.5 gallons of water
- 60 minute boil
- Cool to 75 degrees
- Pitch yeast
