June 29, 2016

Gold Medal Winner – Traveling Irish Red

by LouieMacGoo
Categories: Brewing
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TRAVELING REDThe streak continues, Steve has been racking up a good bit of hardware lately and this recipe is continues his medal winning ways. This recipe took Gold in the 2016 King of the Mountain Homebrew Competition. In just 2 years Steve has received 9 medals in competitions for his homebrew recipes.

Please make sure to visit Steve’s Montucky Brewing Facebook Page and follow his and all the other great brewer in the BeerBorg Forum.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 26.1 IBUs 13.5 SRM 1.053 1.014 5.1 %
Actuals 1.05 1.012 5.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Irish Red Ale 9 D 1.044 - 1.06 1.01 - 1.014 17 - 28 9 - 18 2.1 - 2.6 4 - 6 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 6 lbs 58.54
Pale Malt (2 Row) US 2.75 lbs 26.83
Caramel/Crystal Malt - 90L 12 oz 7.32
Munich Malt 8 oz 4.88
Chocolate, Pale Malt 4 oz 2.44

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 0.75 oz 60 min Boil Pellet 5.7
Goldings, East Kent 0.75 oz 20 min Boil Pellet 5.7
Goldings, East Kent 0.5 oz 10 min Boil Pellet 5.7

Miscs

Name Amount Time Use Type
Calcium Chloride 0.80 tsp 60 min Mash Water Agent
Chalk 0.50 tsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 0.50 tsp 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.40 tsp 60 min Mash Water Agent
Baking Soda 0.25 tsp 60 min Mash Water Agent
Whirlfloc Tablet 0.50 Items 10 min Boil Fining
Yeast Nutrient 2.00 tsp 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 65°F - 68°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Estimated Ph 5.45
Using: 2 ml Lactic Acid in MASH ONLY
1.5 g/.4 tsp Gypsum
1.5 g/.3 tsp Epsom Salt
3.5 g/.8 tsp Calcium Chloride
2 g/.5 tsp Chalk
1.5 g/.25 tsp Baking Soda

ACTUAL MASH Ph 5.40 @ 35 and end of mash
First runnings 1.073
Second runnings 1.038 combined 1.055 volume 4.25 gallons
Third runnings 1.027
Pre-boil volume 7 gallons @ 1.043

Short on volume, topped with .5 gallons water

2/28/2016
OG 1.050 PITCHED YEAST 6PM TO 1.050 WORT @ 70 DEGREES
3/7/2016 1.007 / 5.82 B

KEGGED 3/20/2016
FG 1.012

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