June 29, 2016
Gold Medal Winner – Traveling Irish Red
The 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 |
Download
| Download this recipe's BeerXML file |