Jamil’s Classic Irish Red 1


Been far to long and after my last few brew’s being a while ago and looking through the notes a bit of a mess efficiency wise it was time to return to basics. Don’t get me wrong I love experimenting and it will make up a large portion of my brew’s but I am missing a trick by not actually getting the basics right. I picked up Brewing Classic Styles by Jamil Zainasheff and John Palmer and decided I would use a standard recipe and one that has won a few awards and just try and brew a few classic styles again. This was the first style I brewed last year when I started so thought it would be a good starting point to get back to.
Jamil's Classic Irish Red

Jamil’s Classic Irish Red

Style: Irish Red Ale (15 A)
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 23.6 IBUs
Est Color: 16.2 SRM

Ingredients
Amt Name Type # %/IBU
22.00 ml Phosphoric Acid 10% (Mash 60.0 mins) Water Agent 1
4.00 kg Pale Ale Malt (Muntons) (3.2 SRM) Grain 2 92.0 %
0.15 kg Crystal Light 110 (55.8 SRM) Grain 3 3.4 %
0.10 kg Crystal Medium 150 (76.2 SRM) Grain 4 2.3 %
0.10 kg Roasted Barley (Muntons) (525.0 SRM) Grain 5 2.3 %
28.00 g Goldings, East Kent [4.60 %] – Boil 60.0 min Hop 6 17.0 IBUs
14.00 g Goldings, East Kent [4.60 %] – Boil 30.0 min Hop 7 6.5 IBUs
1.06 tsp Irish Moss (Boil 10.0 mins) Fining 8
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9

Jamil's Classic Irish Red

Malt Process

  1.  [07:35] Water treatment pre-mash 36 liters 
    • Starting 6.7pH
    • 22ml of Phosphoric acid 85%
    • 1 Campden tablet
  2. [08:01] Pre-mash with 35 liters of water and started boiling
  3. [09:40] Waited till temp hit 72℃ and then poured into mash tun along with grains
    • Temperature 68℃
    • 5.98 pH
  4. [10:52] Mashed out after 60 minutes and started the to bring to a boil
    • Temperature 64℃
    • 5.8 pH
    • 23 liters 
    • Pre-boil gravity 1.030 SG ????? Again missing the gravity by 0.01 points
  5. [11:20] 60 minute boil with hop additions
    • I added 500g of DME to make up a bit of the gravity drop
    • First wort hopping: 28g EKG @ 75℃
    • 15 minutes: 14g EKG
    • 15 minutes Irish Moss
  6. [12:25] Removed from heat and cooled using immersion chiller running cold tap water, placed in fridge when temperature got down to 30℃
  7. [15:36] Temperature 24℃ and pitched us-05
    • Original Gravity: 1.040 SG
    • 5.35pH

Jamil's Classic Irish Red

Fermentation

  • 01/07/16: 18.5 liters of wort into Better Bottle with new packet of US-05
    • 18.5 liters wort

Jamil's Classic Irish Red

Notes

  • Used the new immersion chiller I setup. Works really nicely and will need to start catching the run off of that to clean or water the garden.
  • Still struggling with effeciency
  • Took a hell of a long time to hit strike temperature. Will invest in a hot plate and heat water overnight to see if this won’t help.

Updates


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