Craic Irish Red
by Highwoods Brewing

 

Brew Date: 12-14-2017

Malts:

1.0 lb.  Maris Otter LME

0.3 lb.  Golden Light DME

3.0 oz.  Maris Otter Malt

3.0 oz.  2-Row Malt

2.0 oz.  Melanoidin

2.0 oz.  Aromatic

2.0 oz.  Crystal 77L

PPG

36 / 36.0

43 / 12.9

38 / 5.4

38 / 5.4

34 / 3.2

36 / 3.4

34 / 3.2

DP

0

0

140

140

0

20

0

Deg L

4

4

4

2

27

19

77

Bill%

52.1

19.1

7.2

7.2

4.8

4.8

4.8

Adjuncts: None

Calc OG: 1.070                BE: 75%                DP: 73                SRM: 13                IBUs: 38                TGW: 2.6 lbs.

Hops:

Amount

6.0g

6.0g

5.0g

 

Time

60

20

10

 

%Alpha Acid

7.8

6.0

3.4

 

Calc IBUs

24

11

3

 

Yeast: Safale US-05

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Maris Otter LME, and bring back to boil, stirring frequently. Add 6g Northern Brewer, boil for 40 min. Add 6g Willamette, boil for 10 min. Add 5g Fuggle, Golden Light DME, and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.075

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.012                                                                 ABV = (1.075 - 1.012) x 131.25 = 8.3%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Drinkable Irish red, but something is a bit off.