08-31-2008 Irish Red Ale - JZ

A ProMash Brewing Session Report

Brewing Date: Sunday August 31, 2008
Head Brewer: John Subasavage
Asst Brewer: Jennifer Twineham
Recipe: Irish Red Ale - JZ

BJCP Style and Style Guidelines
09-D Scottish And Irish Ale, Irish Red Ale

Min OG: 1.044 Max OG: 1.060   
Min IBU: 17 Max IBU: 28   
Min Clr: 9 Max Clr: 18  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.19      
Anticipated OG: 1.057 Plato: 13.98
Anticipated SRM: 17.9        
Anticipated IBU: 26.8      
Brewhouse Efficiency: 62  %   
Wort Boil Time: 90  Minutes   

Actual OG: 1.057 Plato: 13.96   
Actual FG: 1.016 Plato: 4.05   
Alc by Weight: 4.18 by Volume: 5.37 From Measured Gravities.
ADF: 70.9 RDF: 59.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 71 %
Anticipated Points From Mash: 56.78
Actual Points From Mash: 65.25

Pre-Boil Amounts
Evaporation Rate: 17.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 6.71 Gal      
Pre-Boil Gravity: 1.042 SG 10.55 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.51 Gal      
Water Needed Pre-Boil Gravity: 1.038 SG 9.47 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

% Amount Name Origin Potential SRM
92.3 11.25 lbs.  Pale Malt(2-row) Great Britain 1.038 3
3.1 0.38 lbs.  Crystal 120L America 1.033 120
3.1 0.38 lbs.  Crystal 40L America 1.034 40
1.5 0.19 lbs.  Roasted Barley America 1.028 500

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.25 oz.  Goldings - E.K. - Pellets Pellet 4.50 26.8 60 min

Amount Name Type Time
0.05 Oz  5.2 pH Stabilizer Other 60 Min.(mash)

WYeast 1084 Irish Ale

Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 12.19   
Water Qts: 14.00 Before Additional Infusions
Water Gal: 3.50 Before Additional Infusions
Qts Water Per Lbs Grain: 1.15 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 74 F Before Additional Infusions

Rest Temp Time
Dough In: 166 0 Min
Saccharification Rest: 153 60 Min
Mash-out Rest: 168 10 Min
Sparge: 0 0 Min

Additional Infusion Temperatures And Amounts
Rest Amount Temp
Mash Out: 5.87 Qts of 210 Degree Water Added

Total Mash Volume Gal: 5.94 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.

Efficiency Specifics
Recipe Efficiency Setting: 62 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 7.51      
Estimated OG: 1.038 Plato: 9.47

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 6.71      
Estimated OG: 1.042 Plato: 10.55

Post-Boil Targets:
Target Volume (Gal): 5.00      
Estimated OG: 1.057 Plato: 13.98

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 7.25      
Recorded OG: 1.045 Plato: 11.19

At 100 percent extraction from the maximum mash potential:
Total Points: 91.58
Points From Mash: 91.58
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 56.78
Points From Mash: 56.78
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 65.25
Actual Mash System Efficiency: 71 %

Mash Notes
Grains were double crushed and added to strike H20. Mashed at 153 F for 60 minutes. Mashout was performed by adding ~1.5 gallons of boiling H2O to bring temp to ~166 F. Sparge H20 @ ~180 F was split into two so two sparges were performed. ~7.25 gallons of wort at SG = 1.045 was colllected.

Fermentation Notes
After wort was cooled to ~75 F, and transferred to primary (6 gallon carboy), it was placed in the fermentation chamber until it was 65 F (~4 hours). Then it was oxygenated with pure O2 for 2 minutes and the yeast (at room temperature) was pitched. Activity started within ~8 hours, with mild blow-off after 24 hours. Fermented for ~12 days at 68 F then the fermenter was cooled to 35 F to drop out any remaining yeast. The beer was racked to secondary (5 gallon carboy), almost to the top. Once the beer warmed up, it expanded pushing beer into the airlock (though none spilled out). After a week, the beer was racked to a corny keg (20080921) and force carbonated to 2.5 vol CO2.

Tasting Notes
Tasted on 20080908 during gravity reading. Very nice malty flavor. Doesn't seem as sweet as the gravity would indicate (1.016 @ 60 F). 20080921 - excellent malty finish...definitely true to style!

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