Attempt for a malty and sweet irish red ale low in alcohol. The beer came out a little less red then expected but is probably due too the chocolate malts. The red color oxidized fast till amber/brown. The taste came out smooth and malty, luckily the bottle fermentation didn’t produce much carbonation.
- Bottle ID 183
- ABV 4.57% (75% efficiency)
- IBU 24.99
- EBC 18.31
- Yeast: Fermentis Safale K-97, dry ale yeast. Sedimentation: slow, Attentuation: high.
- Fermentor target: 33 liter
Single infusion mash with initial water temperature of 73 degree celsius. Mash at 66 degree for 90 minutes. Using the Brew-in-a-bag (BIAB) for filtering and brew-speed. BIAB works as a good filter so the mash will not cool significantly. I don’t use a filtering bucket anymore because making a filter bed takes too much time to settle and the wort cools by 10-20 degrees during this step.
I heated the wort to 78 degree and sparged spent grain with 80 degree water until running clear. Topped to 33 liter during cooling.
|4 kg||Pale ale||7 EBC|
|1,65 kg||Pilsner||3 EBC|
|200 gr||CaraHell (Weyermann)||25 EBC|
|200 gr||Abbey Malt (Weyermann)||43 EBC|
|200 gr||Flaked Oats||4 EBC|
|100 gr||CaraRed (Weyermann)||50 EBC|
|100 gr||Pale Chocolate (Thomas Fawcett)||612 EBC|
|20 gr||Dark Chocolate||1120 EBC|
Total malts 6,47 kg. With 820 gr speciality malts for color and flavor which is 12,67% of the grain bill. Calculated as follows: special malts/(total/100).
Bottle prime sugar approximate 70 grams.
|50 min||35gr||Pilot UK (pressed flower)||9.93 AA|
|50 min||~10 gr||Cascade (old hops)||6.6 AA|
Dry hopped afterwards with a few handfulls for approximate 2 weeks.
- Brewed at: 19 februari 2022
- Second fermentation and dryhop: Not registered
- Bottled at: 18 march 2022