Brew Day 01/24/2015 - Irish Red
Céad míle fáilte
We've decided to start posting our brew days, the recipe we use, notes on our process and once fermentation is complete comeback and edit our recipe with suggested tweaks, if any and do a review of the tasting.
This weekend over at IN|CA we chose to brew an Irish Red in preparation for St. Patrick's Day.
BJCP 9D - We did a split batch with one 5 gallon carboy getting the traditional Irish Ale yeast and the other 5 gallon carboy receiving lactobacillus and brettanomyces.
9D. Irish Red Ale
General Recipe - 10 Gallon All Grain, Estimated Efficiency 72%, Mash @ 150°F for 60 Minutes, Boil Time of 75 Min
- Maris Otter (Pale Malt 2-Row) 13lbs/71.2%
- Vienna Malt 4lbs/21.9%
- Roasted Barley (Briess) 12oz./4.1%
- Crystal Malt (120L) 8oz./2.7%
- Fuggle 2oz. @ 75 min
- Fuggle 2oz. @ 15 min
- Marin County Water Adjustments - CaCl 9.1 grams, Gypsum 9.1 grams, Epsom Salt 4 grams - all at the start of the mash.
- Whirlfloc Tab @ 5 Minutes
- Yeast Nutrient
Check back in a few weeks and see how this batch came out. If you brew with this reciepe or one close to it we'd love to hear from you.
We tried the cream ale and blonde stout during the brewday... Pretty happy with both. Hope your beers find you well, brew on.
- Kyle & Brett