Mariner Red
by Highwoods Brewing

 

Brew Date: 12-28-2017

Malts:

1.4 lb.  2-Row Malt

0.6 lb.  Munich 10L

0.4 lb.  Rye Malt

0.4 lb.  Melanoidin

0.6 oz.  Roasted Barley

PPG

38 / 39.9

35 / 15.8

29 / 8.7

34 / 10.2

25 / 0.7

DP

140

40

105

0

0

Deg L

2

10

4

27

550

Bill%

49.3

21.1

14.1

14.1

1.4

Adjuncts: None

Calc OG: 1.075                BE: 75%                DP: 94                SRM: 20                IBUs: 33                TGW: 2.8 lbs.

Hops:

Amount

4.0g

5.0g

Time

60

10

%Alpha Acid

14.7

3.4

Calc IBUs

30

3

Yeast: Safale US-05

Procedure:

Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Columbus, boil for 50 min. Add 5g Fuggle 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) = 1.076

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. Rack to secondary fermenter. Allow 1 more week.

Bottling:

After 3 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.021                                                                 ABV = (1.076 - 1.021) x 131.25 = 7.2%

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

Notes:

Decent Irish red variant.