Home Brew Forum

In keeping with my haphazard style, this mashed in as an Irish red ale

When I went to the freezer to sort the hops everything changed.
Rushed to the grainstore (large cardboard box under the bed) and fished out my bay of Carafa special 3.
Using a cold infusion method I infused 200g of this with a liter of cold water, then added to the mash tun just before mashout. I also made a sugar addition to help thin the body a little, as well as mashing at 64C.

My efficency went crazy, I figure 90%, I can only put this down to doing a proper mashout for the 1st time!

Pale Malt 5 EBC 9 lbs. 4.1 oz 4200 grams 78.5%
Munich Malt 20 EBC 0 lbs. 14.0 oz 400 grams 7.5%
Crystal Malt, Dark 300 EBC 0 lbs. 3.5 oz 100 grams 1.9%
Crystal Malt 130 EBC 0 lbs. 3.5 oz 100 grams 1.9%
Chocolate Malt 1050 EBC 0 lbs. 1.8 oz 50 grams 0.9%
carafa special 3 1200 EBC 0 lbs. 7.0 oz 200 grams 3.7%
Sugar, Household White 0 EBC 0 lbs. 10.5 oz 300 grams 5.6%

Hop Variety Type Alpha Time lb: oz grams Ratio
Magnum Whole 12.6 % 60 mins 0 lbs. 0.7 oz 20 grams 20%
Amarillo Whole 9.1 % 15 mins 0 lbs. 0.7 oz 20 grams 20%
Cascade Whole 5.7 % 15 mins 0 lbs. 0.7 oz 20 grams 20%
Amarillo Whole 9.1 % 0 mins 0 lbs. 0.7 oz 20 grams 20%
Cascade Whole 5.7 % 0 mins 0 lbs. 0.7 oz 20 grams 20%

Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.012
Alcohol Content: 5.4% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.6 Litres
Mash Efficiency: 75 %
Bitterness: 38.7619021231549 EBU
Colour: 119 EBC

I've also 20g each of Cascade and Amarillo to dry hop with, I tempted to throw in a little bobek with them, any thoughts on that?
I ended up with 28L of wort at 1.052.

Chocolate malt may be a bit out of place here, but it was supposed to be a red ale
I'm also using wlp005 which is not the ideal yeast for style, but fermenting a little cool and hoping for high attenuation and it's what I had on hand!

Here's hoping for a black/ refreshing/ hoppy beer

Nice. I am doing one of those next week at WEST brewery for Glasgow beer week.

Hope it turns out a cracker, raise your fermentation temp at the end to squeeze out some attentuation.

Looks tasty, I'd say leave the Bobek out as you'll have lots of lovely flavour from the Cascade & Amarillo Mmmm

Cheers gents, nice tip 196osh, I'll do that, what temp would you suggest? 22C ish ?

Yeah I think I'll follow your advise as well pdtnc, not used Amarillo before and just loving the smell of it, dont want to spoil anything.

Looking forward to this one all ready

Id ferment it at 18C or there abouts, then raise the temp by 1C for a few days. Till 21C. thats what I am doing to try and squeeze attenution out of the IIPA i did.

Cool, I'm at 18 now anyway with a twice a day rousing regime, as wlp005 is a bugger to drop out.
I'll let stedy at that for 2-3 days and then sneak up

Well I had my 1st taster of this last night, actually 2 tasters.
Only a few days in the bottles but nicely carbed, I use dmy fridge set at 20C as I was in a hurry for this.
It really is everything I hoped for, lovey black pint but with a light bodied fresh fruity hoppy flavour.
Nothing coming through in the way of roastyness at all, close your eyes and its pale.
Very happy with my version, maybe sometime I'll get around to trying a commercial version!

Sounds good - and a bit different, too. Yet another idea for the ever-growing 'to try' list!

Cheers
kev