Batch 18: Irish Red Ale
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By Volume
Primary Secondary Keg
1.052 1.015 4.8 % 74 % 8 days 15 days 6 days


rewed on Saturday, May 28th, 2005
A yeast starter was made on Tuesday, May 24, 2005 for the White Labs Irish ale yeast with 550 mL of water, 2.5 oz of Light LME, and 1 tsp yeast nutrient. This is my first time making this recipe and I've never mashed with flaked corn but everything went smoothly. I forgot to preheat the mash tun and I doughed in immediately so the starting mash temp is a little high. The extraction efficiency was fine so we'll see if this effects flavor the finished beer.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
3.00 lb Light Liquid Malt Extract (8 L) $4.50
4.00 lb Briess 2-row Pale Malt (2 L) $3.80
2.00 lb Flaked Corn (1 L) $2.98
0.38 lb Breiss Caramel Malt (80 L) $0.44
0.25 lb Dingemans Special B Malt (100 L) $0.39
0.13 lb Breiss Roasted Barley Malt (450 L) $0.19
0.75 oz Northdown Hops (6.70 %) at 60 min $0.98
1.00 oz East Kent Goldings Hops (4.10 %) at 60 min $1.15
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs White Labs Irish Ale (WLP004) $4.95


Time Step
4:00 PM Sanitized equipment
4:20 PM Heated 2.25 gal strike water to 173 F, no preheat of mash tun
4:40 PM Doughed in at 173 F, mashed at 156 F for 60 min, 154 F for 30 min, 152 F for 0 min
  Heated 2.25 gal sparge water to 180 F, preheated hot liquor tank
5:45 PM Lautered 3.5 gal of wort, 1.035 @ 138 F = 1.051 SG, 74% Mash Efficiency
6:40 PM Boiled, added hops on schedule
7:40 PM Cooled to 72 F
8:30 PM Fermented for 8 days, 1.051 @ 72 F = 1.052 OG (Estimate: 1.053 OG)
9:00 PM Cleaned equipment


acked to Secondary on Sunday, June 5th, 2005
After primary fermentation at 62-64F for 8 days the Irish Red Ale was racked to secondary. What can I say, everything looks good.


egged on Monday, June 20th, 2005
After secondary fermentation of about two weeks at 68-70 F the Irish Red Ale was kegged into two 2.5-gallon Firestone kegs and put in my main fridge at 40 F. I'm going to try and force carbonate these quickly by using the rock and roll method. First I'll chill them for a day at 15 PSI then shake for 20-30 seconds or until the CO2 stops flowing and let them sit another day. Hopefully they will be ready to drink quicker.

1.014 @ 68 F = 1.015 FG
4.8% ABV


asted on Sunday, June 26th, 2005
This beer seems to have a lighter flavor than any I have brewed before and I think it's because of the corn. There is a hint of roasted malt and the color is a nice light red. Carbonation is good after only 6 days of conditioning so I think I'll try shaking my kegs from now on. Nice beer for a hot summer day, cheers!