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O'Shannon's Irish Ale
Irish Red Ale • All Grain • 5 gal
Chocolate Rye Malt instead of Roasted Barley makes for a nice twist. Brewed 1/30/11.
November 13, 2010 pm 05:07pm
3.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 8 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .75 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Belgian Special B
Belgian Special B
- .25 lbs
Chocolate Rye Malt; Weyermann®
Chocolate Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales
- .5 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 oz
Willamette - 4.3 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Willamette - 4.3 AA% pellets; boiled 30 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
BIAB method with 6 gallon kettle and 100% spring water. Mash @ 152F for 60 min. Add 1oz FWH Sparge @ 170F 60 min boil (use Fermicap drops) 1L Yeast starter pitched @ 75F Primary @ 62F Diacetyl rest @ 72F for 3 days. Bottle with priming sugar.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 17.9 SRM | 9 - 18 | |
| Alcohol: | 4.1% ABV | 4% - 6% | |
| Bitterness: | 34.4 IBU | 17 - 28 | |
Discussion
Ingredients Ordered
2011-01-14 12:11am
Just placed the order with Midwest Supplies. $26.30 before S&H.
Modifications
2011-01-28 11:02pm
Modified hop schedule: changed 1oz at flame-out to 1 at 30 minutes; Reduced alpha acid to 4.3% based on Brewer's Liar Hop Alpha Acid loss calc; Tinseth calcs IBU as 27;, Changed brew date to 1/30
Joys of Swamp Cooler Fermenting
2011-02-02 8:48pm
The 1/30 brew day with djBeer30 went well. Hit 152F on mash and did a starch test w/iodine for the first time. Test showed conversion on first run off from sparging so we stopped the sparge, which may explain the lowered efficiency of 64%. (Our prior batch-Hartlepool Right Mild-we ran the sparge longer and got close to 80%.) We pitched the 70F yeast starter into the 75F wort, aerated & placed the fermenter in the swamp cooler with chilled water at 5:00 PM. The next morning the temp was down to 54F! But there was some signs of fermenting, so I just left it alone and by Monday eve. at 5:00 the temp was around 58 and a Krausen had started to form. By the next morning the temp was @ 60F with vigorous activity. By noon the temp was @ 63F and it never rose any higher. By Tue AM, the Krausen had started to fall and temp was @ 62F and falling. Removed the fermenter from the swamp cooler to prevent further temp drop. Airlock activity every 20 30 secs. Nice Red Color!
After the Krausen Drop
2011-02-05 10:57am
After the Krausen dropped on 2/3 fermentation remained slow and steady for 2 days with temp holding at 61-62F. Each day I rouse the yeast by spinning the carboy in place. It sits on a flat pillow that came with a folding tailgating chair and the fabric is slick enough that I can spin the carboy. Not splashing and it really kicks up the yeast! As the fermentation slows I didn't want the temperature to drop any further, so last night I opened the heater vent in the storage room. This morning the carboy temp is 64. I moved the carboy from the elevated position it has been on since it came out of the swamp cooler down to the floor. I would like to keep the temp between 63-65 until it is time to bring the temp up for the diaceytl rest.
Irish Red Rye is not my favorite style
2011-07-02 7:57pm
In the beginning, this had a strong spicey/peppery note that was not pleasant. My best guess it that the low mash and fermentation temps made this very dry. When combined with the woody Willamette hops, the spicy/peppery impact of the chocolate rye just got amped way up. But, 6 months later the unpleasant note has subsided and I enjoyed it enough to have a second one, something that has never happened before. I want to make more beers with rye, so this is a good learning experience. P.S. The attenuation of the yeast has been modified to more accurately reflect the actual final gravity.
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