So another Brew in A Bag (BIAB) batch, and I’m reminded again I need a larger boil kettle/pot. Without adding water after the mash in the bag, I can only get about 3 gallons in my fermenter. It was a beautiful Portland winter morning with sunshine believe it or not!
I again failed at getting a good volume measurement, mostly out of sheer laziness, and something I will correct going forward. I pitched my Irish Red onto a yeast cake left from my Scottish /70 that I am ready to bottle now. I had active fermentation within 4 hours and then privately wondered if I will taste the effects of ‘overpitching’ with this brew. It will be a good little experiment, especially if I duplicate the recipe but with correctly pitching… an even better idea, split a batch and in one fermenter overpitch, and in another, pitch correctly. I’ll save that for the near future.
McKeeney’s Irish Red (Irish Red Ale)
Batch Size (G): 5.0
Total Grain (lb): 10.563
Total Hops (oz): 2.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 11.0 (EBC): 21.7
Bitterness (IBU): 26.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
9.000 lb Briess – 2 Row Brewers Malt (85.2%)
0.500 lb Briess – 2 Row Carapils Malt (4.73%)
0.500 lb Caramel/Crystal Malt – 10L (4.73%)
0.313 lb Briess – Special Roast Malt (2.96%)
0.125 lb Biscuit Malt (1.18%)
0.125 lb Simpsons – Chocolate Malt (1.18%)
1.00 oz Golding Pellet (5.75% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Willamette Pellet (5% Alpha) @ 1 Minutes (Boil) (0.2 oz/Gal)
Single step Infusion at 154°F for 60 Minutes.
Fermented at 64°F with Safale S-05
Recipe Generated with BrewMate