034 - JOVETSTRA RCE Irish Red Ale
Irish Red Ale
Type: Extract Date: 10/11/13
Batch Size (fermenter): 2.13 gal Brewer: Jimbo Homebrew / Stats & Brew
Boil Size: 2.51 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 4 gal) - 2.13 Batch Full Boil
End of Boil Volume 2.22 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 2.03 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Single Stage, 14-28 Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
1.9 oz Caramel/Crystal Malt - 40L (40 SRM) Grain 1 4.2 %
1.9 oz Caramel/Crystal Malt -120L (120 SRM) Grain 2 4.2 %
1.2 oz Roasted Barley (300 SRM) Grain 3 2.8 %
2 lbs 8.0 oz Light Dry Extract [Boil for 60 min](8 SRM) Dry Extract 4 88.9 %
14.52 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 21.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -

Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 5.6 %
Bitterness: 21.8 IBUs Calories: 179.4 kcal/12oz
Est Color: 15 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 2 lbs 13.0 oz
Sparge Water: 0.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Sparge Step: If steeping, remove grains, and prepare to boil wort
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 69.54 g Carbonation Used: Bottle with 69.54 g Dry Malt Extract
Keg/Bottling Temperature: 70.0 F Age for: 28.00 days
Fermentation: Ale, Single Stage, 14-28 Storage Temperature: 65.0 F

Notes
1310120800U - Started brew. Steeped specialty grains in 1 qt of water for 30 minutes at 155° F. Created initial wort with DME 11.8 Brix, 1.047 corrected for 2.625 gal. Added steeped water to wort to get 11.4 Brix, 1.045 corrected in 2.75 gal. Post-boil 16.2 Brix, 1.065 corrected in 1.75 gal. Topped off to 8.5 qt, 13.4 Brix, 1.054 corrected also 1.054 by hydrometer. Whipped thoroughly with sanitized wire whisk. LBK 1.

1310121140U - Pitched yeast dry at 69° F and put fermenter in chamber.

1310240930U - Racked into LBK 4 for a short secondary since the overpitch brought the yeast layer up over the spigot.

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