Alroy Irish Red

I've never brewed a Irish Red before.  I feel better already with that off my chest.  Normally I brew hop forward, Belgian style or a stout.  I am brewing this Irish Red (Style 9D) for a friendly brew off with 7 other home brewers.  With a malt forward classical beer like this, the recipes grain bill and yeast choice are my primary focus. Right now I have the recipe in its basic outline using Marris Otter and Belgian Munich as the base grains.  Getting the deep red color will be from a dab of Roasted Barley, Crystal 20 and Crystal 120 additions.  The hops will be Williamette and Northern Brewer.  For the yeast I am creating a huge starter of WLP028, Edinburgh Scottish Ale.  To recreate some of the carmelization that is noted in most of the commercial styles I pre-heated my boil kettle with water. During my sparge (I sparge VERY slow BTW) I turned the burner on full force. 

I am hypothesizing that the heat, sugar and air will create some Melanoidin flavors without the addition of Melanoidin malt.  Since I will not have a side by side comparison at the end I will have to go by feel on this one. 



We are getting together to sample each others beer in May sometime so I might take 2 swings at this beer.  Or do a one and done brew with a longer than normal cold storage.  

I have settled in on a name for this beer.  It will be called Alroy, which is the Irish name for "Strong willed Irish boy, traditionally with brite red hair." 

Alroy Irish Red

Irish Red Ale

 

Type: All Grain	Date: 3/4/2012
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 68.63 % 2 lbs Munich Malt (9.0 SRM) Grain 19.61 % 6.4 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.92 % 6.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.92 % 6.4 oz Roasted Barley (300.0 SRM) Grain 3.92 % 0.50 oz Northern Brewer [8.50 %] (60 min) Hops 12.9 IBU 0.50 oz Williamette [5.50 %] (60 min) Hops 8.3 IBU 0.20 oz Williamette [5.50 %] (5 min) Hops 0.7 IBU 0.50 oz Northern Brewer [8.50 %] (5 min) Hops 2.6 IBU 1 Pkgs Edinburgh Ale (White Labs #WLP028) [Starter] Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG	Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.80 %	Actual Alcohol by Vol: 4.95 %
Bitterness: 24.5 IBU	Calories: 206 cal/pint
Est Color: 16 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 10.20 lb
Sparge Water: 4.27 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Add 15.30 qt of water at 166.2 F 153.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Alroy: The meaning in Irish is a Powerfull Irish boy. This is brewed for the 2012 Brew-Off. Planning to "Warm" the kettle to create a melanoidin effect in the biscuit malts.
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Fermentation Notes:  Pitch @ 63 for 4 days.  Free rise to 68 for 7 days.  Put into keg #6 with Co2 Purged.  Put back into chamber until I have the space in the keggor.  (At 67 )

Attempt #2:

My 1st batch of Alroy is still sitting in the fermentation chamber waiting the #IrishRedOFF at the end of May.  Since then I have used the WLP028 yeast on 2 other beers, my Old Glory and my 4th Fargo Lane Session ale.  This yeast is still rocking on.  With the weather being so nice and my yeast still hungry, I thought I would rebrew my Irish Red with a couple tweaks to the recipe.

Alroy Irish Red #2

Irish Red Ale

 

Type: All Grain	Date: 3/4/2012
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 53.57 % 2 lbs Munich Malt (9.0 SRM) Grain 17.86 % 2 lbs Vienna Malt (3.5 SRM) Grain 17.86 % 6.4 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.57 % 6.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.57 % 6.4 oz Roasted Barley (300.0 SRM) Grain 3.57 % 0.50 oz Northern Brewer [8.50 %] (60 min) Hops 12.4 IBU 0.50 oz Williamette [5.50 %] (60 min) Hops 8.0 IBU 0.20 oz Williamette [5.50 %] (5 min) Hops 0.6 IBU 0.50 oz Northern Brewer [8.50 %] (5 min) Hops 2.5 IBU 1 Pkgs Edinburgh Ale (White Labs #WLP028) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.055 SG	Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: TBA SG
Estimated Alcohol by Vol: 5.24 %	Actual Alcohol by Vol: TBA %
Bitterness: 23.6 IBU	Calories: 206 cal/pint
Est Color: 17.6 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 11.20 lb
Sparge Water: 4.01 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Add 16.80 qt of water at 167.3 F 159.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith