Table of Contents
Batch 6
Back to log.
Intent: Irish Red ale.
Grain Bill
- 2250g 2-row barley malt.
- 450g Munich malt.
- 450g Crystal malt (60L).
Non-Grain Ingredients
- 28g East Kent Goldings hops.
- 11.5g SafAle S-04.
- 300g demerera sugar.
Process
Sterilized everything the night before. Heated strike water; split grain into 1/3 and 2/3 lots. Mash-in at 68.1°C on the smaller kettle, 68.6°C on the larger. Temps dropped to 66.0°C on the smaller kettle, 66.4°C on the larger. Mashed for 60 minutes, then rested 30 minutes.
Press-lautered. Started the boil. Sugar in at 100°C, hops in 30 minutes after. Moved kettles to bathtub for cool.
Transferred wort to carboy, pitched the yeast.
Original Specific Gravity: 1.046.
First reading: 1.009. That being a really solid number, I sanitized the bottles.
Second reading: 1.007. Still dropping, so I primed the bottles and sealed them against bottling day. Priming was 80g of sucrose (table sugar) dissolved in 150ml of boiling water; final volume after cooling was 190ml.
Third reading: 1.007. Looks like it's ready to bottle.
Extracted 16 litres, plus most of a 17th that will be used for sampling.
