Print
Irish Draught Ale
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024
| Style: |
Irish Red 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% |
|
| O.G.: |
1.044 - 1.060 |
| F.G.: |
1.010 - 1.014 |
| ABV: |
4.0 - 6.0% |
| Bitterness: |
17 - 28 IBUs |
| Color: |
9 - 18 SRM |
| Info: |
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. |
Changes from NB recipe: sub Rahr 2-row in for Maris Otter and any neutral hop for cluster. |
| 6.50 pounds |
Rahr Pale Malt (2-Row) |
86.7% of grist |
| 0.50 pounds |
Simpsons Caramalt |
6.7% of grist |
| 0.25 pounds |
Simpsons Golden Naked Oats |
3.3% of grist |
| 0.25 pounds |
British Chocolate Malt |
3.3% of grist |
| 7.50 pounds |
Total Grain Weight |
100% of grist |
| 0.65 ounces |
Northern Brewer 8.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
5.7 AAUs |
| 0.10 ounces |
Challenger 6% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
0.6 AAUs |
| 0.75 ounces |
Total Hop Weight |
6.3 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
Nottingham Yeast |
| Manufacturer: |
Lallemand |
| Type: |
Ale |
| Flocculation: |
Very High |
| Attenuation: |
75% |
| Temperature Range: |
62–72°F |
| Amount: |
12 gr |
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.
|
Irish Draught Ale
| Date Brewed: |
|
| Brewer/Assistant: |
|
| |
Target |
Actual |
| Strike Water Amount: |
2.5 |
|
| Strike Water Temperature: |
|
|
| Mash Temperature: |
|
|
| Mash Time: |
|
|
| Sparge Water Amount: |
6.8 |
|
| Sparge Water Temperature: |
|
|
| Pre-Boil Gravity: |
|
|
| Pre-Boil Amount: |
6.7 |
|
| Post-Boil Amount: |
5 |
|
| Boil Time: |
60 |
|
| Original Gravity: |
1.050 / 12.4° P |
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|