Stoopsitters Brewing BrewBlog > BrewBlogs > Irish Draught Ale [Irish Red Ale]

BrewBlog: Irish Draught Ale

Specifics

Style:

Category:	Scottish and Irish Ale
Number:	09D

An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale.

Brewer:

Dustin Zastera

Brew Date:

January 14, 2012

Yield:

5 gallons

Color (SRM/EBC):

12.8/25.3

Bitterness (Calc):

22.4 IBU (Tinseth)

BU/GU:

0.45

Calories:

164 (12 ounces)

ABV:

5.3%

ABW:

4.2%

Batch No:	79
OG:	1.050
OG (Plato):	12.39° P
Target OG:	1.047
FG:	1.010
FG (Plato):	2.56° P
Target FG:	1.010
Real Extract:	4.34° P
App. Atten.:	79.3%
Real Atten.:	65%

General Information

Method:	All Grain

Method:

All Grain

Comments

Changes from NB recipe: sub Rahr 2-row in for Maris Otter and any neutral hop for cluster.

Changes from NB recipe: sub Rahr 2-row in for Maris Otter and any neutral hop for cluster.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

6.50 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

86.7% of grist

0.50 pounds

Simpsons Caramalt

Color (L):	34 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

6.7% of grist

0.25 pounds

Simpsons Golden Naked Oats

Color (L):	10 °L
Info/Use:	Not provided.

3.3% of grist

0.25 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

3.3% of grist

7.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	7.5 pounds
Grain Absorbtion:	1.6 gallons
Total Water Needed:	9.3 gallons	6.7 gallons (runoff) + 1.6 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	2.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.8 gallons	9.3 gallons (total water) – 2.5 gallons (mash water)

)

100% of grist

Adjuncts

1.00 pounds

Honey

Hops

0.65 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

5.7 AAUs

0.10 ounces

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

0.6 AAUs

0.75 ounces

Total Hop Weight

6.3 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Nottingham Yeast
Manufacturer:	Lallemand
Type:	Ale
Flocculation:	Very High
Attenuation:	75%
Temperature Range:	62–72°F
Amount:	12 gr

Procedure

Mash in with 2.5 gallons water at 167F to reach a mash temp of 154F (grain@62F). Mash for 60 minutes. Infuse with 2 gallons of water at 190F. Mix and rest. Drain the tun to recover the first 3.5 gallons. Sparge again with 3.25 gallons water at 168F. Boil for 60 minutes. Add honey at 30 minutes, and whilfloc and nutrient at 5 minutes.

Mash in with 2.5 gallons water at 167F to reach a mash temp of 154F (grain@62F). Mash for 60 minutes. Infuse with 2 gallons of water at 190F. Mix and rest. Drain the tun to recover the first 3.5 gallons. Sparge again with 3.25 gallons water at 168F.

Boil for 60 minutes. Add honey at 30 minutes, and whilfloc and nutrient at 5 minutes.

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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Imperial Stout	Sep 9, 2006
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NB Tripel	May 2, 2006
NB Saison	Mar 23, 2006
NB Irish Draught Ale	Mar 17, 2006
NB Nukey Brown Ale	Feb 16, 2006
NB Strong Golden Ale	Dec 6, 2005
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