Stevie123s brewday

[BeerCat]

I reckon you put yeast in whilst asleep, or in a trance. The home brewer's trance. The perfect state of mind that sports people call "in the zone". When you instinctively do the right thing, without thinking. You have now fully crossed over to the dark side. Expect your old life to fall apart, as your mind now develops into the perfect permanent AG state. :thumb:

When my divorce papers come through clibit's names gonna be on it :)

 

[clibit]

When my divorce papers come through clibit's names gonna be on it :)

You'll thank me. :-)

 

[clibit]

A irish red would be nice, i have done a real nice one before but i have misplaced the recipe, Anything in mind Clibit :wink:

Irish Red Ale 19L

Original Gravity (OG): 1.044
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.5 %
Colour (SRM): 15
Bitterness (IBU): 27.6
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

3.200 kg Pale Ale Malt (89.14%)
0.170 kg Crystal 120 Dark (4.74%)
0.170 kg Caramalt or Crystal 30/40 (4.74%)
0.050 kg Roasted Barley (1.39%)

20.0 g Northdown Leaf (8.1% Alpha) @ 60 Minutes (Boil)
20.0 g Challenger Leaf (9.3% Alpha) @ 5 Minutes (Boil)
5.0 g Irish Moss @ 15 Minutes (Boil)

Mash at 67°C for 60 Minutes.
Ferment at 20°C with WLP004, Wyeast 1084 or Safale US-05


You could use different hops, EKG or First Gold would be good, or use something American or NZ, but that would remove a lot of the Irishness!

 

[stevej]

Irish Red Ale 19L

OG = 1.053 FG = 1.014 IBU = 25 SRM = 18 ABV = 5.2%

4.5 kg Pale malt
170 g crystal malt (40 °L)
170 g crystal malt (120 °L)
50 g roasted barley

30g Golding hops (5% AA) @ 60 min

White Labs WLP004, Wyeast 1084 or US-05 yeast

You could mess with the hops, put some in late for aroma, and/or use a different hop - Challenger or First Gold would be good, or use something American or NZ, but that would remove a lot of the Irishness!

That sounds great Clibit :thumb:, if theres one person i can rely on for a good recipe its you my friend:hat:

 

[clibit]

I've changed the recipe - either would be good I reckon. The new one is lower OG and also suggests using caramalt instead of pale crystal, just use whatever you have, and uses Northdown/Challenger instead of EKG - I think any combo of EKG, Challenger, First Gold and Northdown will work well, for about 27 IBUs.

 

[stevej]

Only 2 to go :pray:

 

[clibit]

I've simplified Rastafarye a little, recommend doing something like this, let me know which ingredients you don't have:

Batch Size (L): 19.0
Original Gravity (OG): 1.062
Final Gravity (FG): 1.016
Alcohol by Volume (ABV): 6.09 %
Colour (SRM): 37.9
Bitterness (IBU): 51.9
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

4.400 kg Maris Otter Malt (84.94%)
0.300 kg Crystal Rye (5.79%)
0.190 kg Chocolate (3.67%)
0.190 kg Roasted Rye Malt (3.67%)
0.100 kg Black Malt (1.93%)

20.0 g Simcoe Leaf (13.2% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
20.0 g Centennial Leaf (13.5% Alpha) @ 15 Minutes (Boil) (1.1 g/L)
20.0 g Simcoe Leaf (13.2% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
30.0 g Cascade Leaf (9.2% Alpha) @ 0 Minutes (Aroma) (1.6 g/L)
30.0 g Centennial Leaf (13.5% Alpha) @ 0 Minutes (Aroma) (1.6 g/L)

5 g Irish Moss @ 15 Minutes (Boil)

Mash at 66°C for 60 Minutes.
Ferment at 18-20°C with Safale US-05

 

[stevej]

I've simplified Rastafarye a little, recommend doing something like this, let me know which ingredients you don't have:

Batch Size (L): 19.0
Original Gravity (OG): 1.062
Final Gravity (FG): 1.016
Alcohol by Volume (ABV): 6.09 %
Colour (SRM): 37.9
Bitterness (IBU): 51.9
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

4.400 kg Maris Otter Malt (84.94%)
0.300 kg Crystal Rye (5.79%)
0.190 kg Chocolate (3.67%)
0.190 kg Roasted Rye Malt (3.67%)
0.100 kg Black Malt (1.93%)

20.0 g Simcoe Leaf (13.2% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
20.0 g Centennial Leaf (13.5% Alpha) @ 15 Minutes (Boil) (1.1 g/L)
20.0 g Simcoe Leaf (13.2% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
30.0 g Cascade Leaf (9.2% Alpha) @ 0 Minutes (Aroma) (1.6 g/L)
30.0 g Centennial Leaf (13.5% Alpha) @ 0 Minutes (Aroma) (1.6 g/L)

5 g Irish Moss @ 15 Minutes (Boil)

Mash at 66°C for 60 Minutes.
Ferment at 18-20°C with Safale US-05

Oh that looks naughty:razz:, i have no simcoe but its no big deal, i will have to go and do a bit of shopping for liquid yeasts etc

 

[clibit]

Oh that looks naughty:razz:, i have no simcoe but its no big deal, i will have to go and do a bit of shopping for liquid yeasts etc

You can use US05 in the red and the Rasta. And you can sub another hop for the Simcoe, what American hops you got?

 

[stevej]

You can use US05 in the red and the Rasta. And you can sub another hop for the Simcoe, what American hops you got?

Amarillo, Apollo, Cascade,Citra,Cluster

 

[clibit]

Maybe:

25.0 g Cluster Leaf (9.2% Alpha) @ 60 Minutes
20.0 g Centennial Leaf (13.5% Alpha) @ 15 Minutes
20.0 g Cluster Leaf (9.2% Alpha) @ 10 Minutes
20.0 g Citra Leaf (14.4% Alpha) @ 5 Minutes
30.0 g Cascade Leaf (9.2% Alpha) @ 0 Minutes
30.0 g Centennial Leaf (13.5% Alpha) @ 0 Minutes

 

[stevej]

Well thanks guys that just leaves 1 to go, Maybe i will do a wine for our wine friends on here, so who has a good recipe dont be shy:wink:

 

[stevej]

Finally got around to do another brew, was going for a Irish Red Ale turns out only had crystal 240, ended up using

Grain
4 kg Best Red X
500g Crystal 240

Hops

Fuggles 28g @60mins

EKG 30g @ 15 mins
Motueka 60g @ 15 mins

Looks more like Necastle Brown, Smells lovely though, Yeast wise still undecided, got 05 T58 and Mangrove Jacks M03 (Newcastle Dark Ale Yeast)


Any thoughts on which yeast to use

 

[brumbrew]

I'm in same boat at the moment. Wort has cooled but I've read MJ M03 has bad attenuation around the 55% Mark :-( I've used workhorse several times with no problem.

But this is a big one at 1.068 with chocolate malt, crystal 60 and marris otter with Chinook and citra hops.

So anyone for MO3? Or only alt I have is the Burton MJ or a wilko ale yeast?

 

[stevej]

I'm in same boat at the moment. Wort has cooled but I've read MJ M03 has bad attenuation around the 55% Mark :-( I've used workhorse several times with no problem.

But this is a big one at 1.068 with chocolate malt, crystal 60 and marris otter with Chinook and citra hops.

So anyone for MO3? Or only alt I have is the Burton MJ or a wilko ale yeast?

Think il go with the T58 then :thumb:

 

[brumbrew]

What about me?

 

[stevej]

What about me?

Il send you a pack of T58 lol

 

[clibit]

T58 would be interesting. I'd worry about the M03 and it's low attenuation meself.

 

[brumbrew]

Do I risk it? Or use the Burton union and see what happens? Have a few wilko gervin which is also an option.

Any suggestions?

 

[stevej]

T58 would be interesting. I'd worry about the M03 and it's low attenuation meself.

Never used the T58 before only bought it because it was cheap #tightarse