Sunday, February 3, 2019

Strong's Irish Red Ale 1.0

Last year, I made an Irish Red Ale recipe of my own. Although it turned out fairly well and only a couple of bottles remain, when I saw Gordon Strong's Irish Red Ale recipe, I decided I'd like to try it to see how it compared with mine. I adjusted the recipe for a smaller volume batch and the efficiency of my brewing system, which results in the recipe you see here.

Ingredients

2 pounds and 6 ounces of 2-row Pale Malt (Briess)
1 pound of Vienna Malt (Weyermann, I think)
8 ounces Flaked Corn
6 ounces Caramel 40L
2 ounces Roasted Barley
2 ounces Carapils/Dextrine Malt
4 handfuls of Rice Hulls in the mash
0.38 ounces East Kent Goldings hops @ 6.1% AA (60 min.)
0.13 ounces East Kent Goldings hops @ 6.1% AA (10 min.)
1/4 tsp. Brewtan B in the mash
1.5 tsp. pH 5.2 Stabilizer in the mash
1/4 tsp. Brewtan B in the boil (15 min.)
1/8 tsp. Yeast Nutrient (15 min.)
1/8 tsp. Super Irish Moss (10 min.)
2.4 gallons of Mash Water
2.0 gallons of Sparge Water

BeerSmith 3.0 estimates the following characteristics:
  • BJCP Category: 15.A Irish Red Ale
  • Batch Size: 2.5 gallons (actual was approximately 3.65 gallons)
  • Original Gravity: 1.041 SG (actual was 1.030 SG)
  • Final Gravity: 1.010 SG (actual was 1.008 SG)
  • IBUs: 24
  • SRM: 14.4
  • ABV:  4.0% (actual was 2.9% as a result of dilution)
  • BU/GU Ratio: 0.51 (actual probably 0.77 given lower gravity)
Mash schedule:
  • Mash in at 104F for 15 minutes
  • Mash at 120F for 15 minutes
  • Mash at 151F for 60 minutes
  • Mash out at 168F for 10 minutes
  • Sparge with 168F water for 10 minutes
Boil schedule:
  • 90 minutes: No additions
  • 60 minutes: East Kent Goldings hops pellets (0.38 oz.)
  • 15 minutes: Yeast nutrient and Brewtan B
  • 10 minutes: Super Irish Moss and East Kent Goldings (0.13 oz.)
  • 0 minutes: Chill to 62F
Fermentation schedule:
  • Allow the yeast to free-ferment at the ambient basement temperature of 62F until fermentation is complete
  • Treat the beer with gelatin and cold-crash for clarity
  • Bottle-condition at 68F until carbonated
Post-Brew Notes and Observations

02/03/2019 3pm:  Loaded the ingredients into the Brewie+ and entered the recipe details. Brewie estimated a brewing time of approximately 6 hours.

9pm: I ended up with almost 3 gallons in the fermenter, plus over half a gallon in another (hastily sanitized) fermenter. The gravity came out at 1.030 SG instead of the expected 1.041 SG. That combination (volume and gravity) reportedly represents a 66.2% brew house efficiency per BeerSmith. Unfortunately, it drops the beer's original gravity well below the style's 1.036 SG lower limit. I probably could have resolved this by transferring the wort into another kettle and boiling it down until the desired gravity was reached, but I chose not to. It's going to give me a chance to conduct two experiments as it is. I've pitched Mangrove Jack's MI5 Empire Ale yeast into the main fermenter, and some Safale US-05 into the smaller secondary batch.  That will allow me to test two different yeast strains on the same wort.  I also extracted a sample from the secondary fermenter and pitched some MI5 yeast into it to conduct a forced fermentation test to see if the final gravity achieved in that test compares to the final gravity in the main batch when it is finished fermenting. That knowledge will be useful when I do future high gravity beers.

02/04/2019 9pm: The gravity has dropped from yesterday's 1.030 SG to 1.012 SG today.

02/05/2019 9:35pm: The gravity is currently registering 1.010 SG and the temperature is reading 61F.

02/09/2019: A refractometer measurement of beer from the fermentation test vessel registered 1.014 SG. The main fermentation vessel has finished primary fermentation (and did so fairly quickly) and is registering 1.009 SG today. Since there is some rounding and estimating that takes place in the refractometer scenario, I'm planning to drop a Tilt Hydrometer in there before tossing that beer, just to see how close the readings are with the same method.  The main batch has been reading 1.008-1.009 SG for four days now, so I am confident that primary fermentation is over and it will be time to do some fining and then bottle it.

02/12/2019: The beer is registering 1.008 SG in the primary fermenter, at a temperature of 59F, which is pretty much the ambient temperature in that part of the basement right now. A reading from the Tilt Hydrometer dropped into the wort from the fermentation test vessel also registered 1.008 SG, proving that the technique works. This will be useful when doing higher-gravity beers, by allowing me to bottle those when they're 3-4 gravity points from final gravity. 

Through a Mild Darkly

The English Dark Mild Ale is a style I first encountered several years ago at The Winking Lizard location on Bethel Road, a location that sadly is no longer open. The one I tried back then was Cain's Dark Mild, and I found it a very enjoyable beer. In 2018, I made my first attempt to brew the style. I thought it turned out well, but wanted to try again.

Jamil Zainasheff's book Brewing Classic Styles contained a recipe for a Dark Mild Ale named "Through a Mild Darkly" that was similar to my 2018 recipe but different enough that I decided to try brewing it. My first attempt was a failure, caused by an oversight on my part that resulted in the wort being ruined and discarded. Today's attempt was more successful.

Ingredients

3 pounds, 14 ounces of a mix of Simpsons Golden Promise, Swaen Pale Ale, and Rahr 2-row malts
4 ounces British Medium Crystal Malt
3 ounces Crystal 120L
2 ounces Pale Chocolate Malt
1 ounce Black Patent Malt
4 handfuls of Rice Hulls to ensure good flow through the grain bed
0.41 ounces East Kent Goldings hops pellets @ 6.1% AA (60 min.)
1/4 tsp. Brewtan B in mash
1.5 tsp. pH 5.2 Stabilizer in the mash
1/8 tsp. Super Irish Moss (15 min.)
1/4 tsp. Brewtan B in the boil (10 min.)
1/8 tsp. Yeast Nutrient in the boil (10 min.)
2.35 gallons of mash water
1.3 gallons of sparge water
1 package of Lallemand London ESB Yeast

According to BeerSmith 3, the beer should have the following characteristics:
  • BJCP Category: 13.A Dark Mild
  • Batch Size: 2.5 gallons estimated, 3.25 gallons actual
  • Original Gravity: 1.038 SG estimated, 1.039 SG actual
  • Final Gravity: 1.010 SG
  • SRM: 18.2
  • ABV: 3.6%
  • BU/GU Ratio: 0.45
The mash schedule:
  • Mash in at 104F for 10 minutes
  • Mash at 154F for 60 minutes
  • Mash out at 168F for 10 minutes
  • Sparge at 168F for 10 minutes
The boil schedule:
  • 90 minutes: No additions
  • 60 minutes: East Kent Goldings hops
  • 15 minutes: Super Irish Moss
  • 10 minutes: Yeast Nutrient and Brewtan B
  • 0 minutes: Chill to 64F
The fermentation plan is to allow the beer to free-ferment in a cool corner of the basement.

Post-Brew Notes and Observations

02/02/2019: The brew went well, without any mishaps or problems. The wort came out one SG point above the estimate. Volume came out a big above the estimate, implying a greater efficiency than I've been estimating previously. Wort temperature in the fermenter registered 74F, so I chose not to pitch the yeast right away. I placed the fermenter in a colder (approx. 62F) section of the basement overnight to cool down.

02/03/2019: The beer is now registering a temperature of 62F. This is below the yeast's recommended fermentation range (which is 65-72F), but that should be just fine.

11:45am: I pitched a full package of Lallemand ESB yeast directly onto the 62F wort. At the time the yeast was pitched, the gravity registered 1.040 SG.

02/04/2019 9pm: Gravity has dropped from 1.040 SG to 1.014 SG today. 

02/05/2019 9:38pm: Gravity has dropped as low as 1.009 SG but currently reads 1.014 SG and the temperature registers as 63F. A sample extracted from the fermenter was very dry and grainy, so the beer may be at its final gravity.

02/12/2019:  Gravity is registering 1.015 SG now, at a temperature of 59F, which is the ambient temperature in that part of the basement right now.