Tonight I bottled Peter’s Irish Red Ale, with a yield of nine 16 oz. bottles, nine 22 oz. bottles, and 15 12 oz. bottles. The beer had been in the secondary fermenter for about a month, and fermented down to a final gravity of 1.012. From a starting gravity of 1.037, this works out to 3.3% abv.
Category Archives: red ale
Peter’s Irish Red Ale Transferred
It has been 7 days since I brewed up Peter’s Irish Red Ale, so it was time to transfer to the secondary fermenter. Gravity, adjusted to 60°, is 1.019. With a starting gravity of 1.034, this registers at about 2.1% abv. Hopefully we’ll get a little more to ferment out over the next few weeks. The gravity right now is on the high side for what I expected…I usually get down to around 1.012 or 1.014 on other batches (and the Windsor yeast can surely do that!). Hopefully the transfer will kick-start the yeast back into action (if that’s what they needed). I am somewhat regretting not putting Irish moss in, as the beer is exceptionally hazy right now; this is going to need a good few weeks to finish up, I think! In any case, the flavor is pretty good, so I think it will turn out OK in the end.
Peter’s Irish Red Ale
My buddy Peter got me an Irish red ale kit from a brew shop up in San Francisco, and today we brewed it up. I modified it a little from the directions that came with the kit (primarily in the steeping volumes and top-off volume), to hit a slightly higher gravity than BeerSmith calculated for a 5 gallon batch. This is the first time in my memory that I’ve brewed with aromatic or Carafa malts, so I’ll be curious to see how the flavor profile ends up. I also didn’t do Irish moss on this recipe, so I expect it will have a little more chill haze than my usual batches (and the wort seems to foreshadow this).
Peter’s Irish Red Ale
- 1 lb. 8 oz. Maris Otter malt
- 8 oz. 30°L crystal malt
- 8 oz. barley flakes
- 8 oz. aromatic malt
- 8 oz. Carafa malt
- 4 lbs. pilsen light dry malt extract
- 0.5 oz. Kent Golding hops, 5.61% alpha acid (first addition, 60 minutes total)
- 0.5 oz. Kent Golding hops, 5.61% alpha acid (second addition, 30 minutes total)
- 1 oz. Kent Golding hops, 5.61% alpha acid (aroma, steep ~20 minutes)
- 1 package Windsor dry yeast
- Steep grains in 6 quarts water at ~155°, sparge with 2 quarts of water
- Top up to 4 gallons, heat to boiling. Turn off heat, add dry malt extract.
- Bring back to boiling, add hops. Boil for 30 minutes, add second addition and boil for another 30 minutes (60 minutes total).
- Turn off heat, add aroma hops, cool with cooling coil.
- Proof yeast in 2 cups of warm water.
- Transfer wort to primary fermenter and top up to 4.67 gallons, add yeast.
- The original gravity was 1.034 at 74°, which works out to 1.037 at 60°.
- The beer is a touch outside of the style guide for Irish red ale, with a slightly darker color and slightly lower original gravity than in the “ideal”. Nonetheless, this should be a tasty brew!
The Red Ale #1!
Red Ale Number 1
I started my first brew, which I’ll call Red Ale Number 1, a few weeks before I started the blog. Also, this is a kit (put together on the spot – I think I like this better than the typical “boxed” kit!) sold by my local home brew supplier. Thus, I am missing a few details on ingredients.
3.3 pounds light liquid malt extract (Briess CBW brand)
2 pounds light dry malt extract
12 ounces 60L crystal malt mixed with 1 ounce black crystal malt
2 ounces Willamette hop pellets (1 ounce for the main boil, 1 ounce for the finish)
What I Did
I pretty much just followed the directions on the sheet that the store manager gave me. Here’s the outline. . .
- I heated two gallons of water from cold to 160 degrees, with the grains (bagged in cheesecloth) steeping the whole time. Once the water reached 170 degrees, I took out the grains and let them drain into the pot before throwing them away.
- I heated the brewpot water to boiling, and added the malt extracts (dry and liquid) as well as the bittering hops. I boiled the whole thing for 55 minutes, and then added the finishing hops for an additional five minutes. My hops bags burst partway through, resulting in a bit of a mess.
- I cooled the wort in the sink (using a sink full of ice cubes and cold water) to 70 degrees, before pouring it into a 6 gallon plastic fermenter. I added enough water to fill it up to 4.5 gallons (I decided against a full five because I had a little boil-over, and lost just a touch of the wort).
- I took a sample, cooled it to 60 degrees, and measured the starting gravity — 1.045. Right at the upper end of the range suggested by my supplier.
- I sprinkled a package of dry brewer’s yeast (Nottingham strain) on top, sealed the fermenter, put in the airlock, and put the whole thing in my closet (around 70 degrees).
- After a day or two, I didn’t notice any bubbling in the airlock. I did, however, see that there had been some serious bubbling at some point, because there was the remains of foam and hoppy bits a few inches up the side. I chalk this up to a not-quite-complete seal on the lid of the fermenter (a little gas was probably able to escape and relieve the pressure). A quick check to the internet showed that this isn’t a huge cause of worry. On the third day, I measured the specific gravity of a sample (1.012), and found that the beer had indeed been fermenting along.
- Seven days after the start of fermentation, I decided to bottle. The final s.g. was 1.010 (for an estimated alcohol content of 4.5 percent). I added 5 ounces of priming sugar (boiled in two cups of water), and bottled up everything. The end yield was 41 bottles of home brew.
- I aged the bottles at about 70 degrees (in the closet, as always) for a week before sampling.
End Results (seven days post-bottling)
I threw a few bottles in the fridge, and decided to sample them and see what I can expect with this recipe. Even after only seven days, the beer is nicely carbonated. I found that the colder bottle (one I left in for a few hours, rather than just one hour) had much better head than the first (which had almost none). There might be just a little bit of a chill haze to the beer, because the second, colder one I tried was definitely hazier than the first (which was quite clear).
True to its name, my red ale has a very pleasant reddish-brown color. The aroma is quite nice, with no unpleasant whiffs from this batch. The taste is very smooth, and this one goes down pretty easy. There’s a modest hop finish to it, but certainly not overpowering. All in all, I rate Red Ale Number 1 quite well so far! I won’t be ashamed to share this batch with friends.