Autumn Dry Irish Red Ale
Attempt for an extra dry red ale. First time I added 5% all-purpose white wheat flour to become hopefully a extra clear beer due to extra gluten. I split of an apple juice infused beer from this batch Apple Red Ale.
Brewlog
- Bottle ID 211
- ABV 4.8% (78% efficiency)
- IBU 26.1
- EBC 17.1
- Yeast: Fermentis Safale-US5 Dry Ale
- Fermentor target: 33 liter
- Result: 68 bottles of 30cl (20,4 liters)
Mash scheme
Step-mash using Brew-in-a-bag (BIAB) method
| Type | Time | Temperature (celsius) |
|---|---|---|
| Mash-in | - | 45 degree |
| Protein rest | 30 min | 50 degree |
| Beta amylase | 2.5 hours | 63 degree |
| Alpha amylase | 30 min | 73 degree |
| Flame-out | - | 78 degree |
| Boil | 60 min | 100 degree |
I mashed-in with enough water so I could add boiling water for the other steps. I constantly stirred during heating and addition of the boiling water. Adding the boiling water will speed up temperature ramp-up and prevent burning of the mash.
Fermentables
| Amount | Ingredient | Color |
|---|---|---|
| 6 kg | Pils malt | 3 EBC |
| 300 g | Dark crystal malt (Thomas Fawcett) | 320 EBC |
| 250 g | Biscuit | 50 EBC |
| 325 g | White wheat flour | - |
Total 6,875 kg malts. With 550 gr speciality malts which is 8% of the grain bill.
60 gram priming table sugar (for 1,6 volume of CO2) at bottle time
Hops
| Time | Amount | Variety | Alpha Acids |
|---|---|---|---|
| 60 min | 40gr | Pilot UK (pressed flower) | 9.93 AA |
| 7 days | 25gr | East kent golding UK (pressed flower) | 5.46 AA |
Timing
- Brewed at: 23 october 2021
- Secondary fermentation and dry hopping: 5 november 2021
- Bottle day: 25 november 2021
Pictures
Malt milling
Mashing
Mash rest with isolation
Wort after mash color
Hop boiling with special sieve
Hot wort with protein flaking
Chilling the wort
Final result in the 30 liter fermenter
Small remainder in a gallon fermenter
First beer flow
Syphoning first fermentation
Bottom yeast trub