Table of Contents
Batch 7
Back to log.
Intent: Irish Red ale.
Grain Bill
- 2700g Maris Otter malt.
- 450g Munich malt.
- 450g Crystal malt (60L).
Non-Grain Ingredients
- 28g Fuggle hops.
- 11.5g SafAle S-04.
- 150g demerera sugar.
Process
Sterilized everything. Heated strike water; split grain into 1/3 and 2/3 lots. Mash-in at 70°C on the smaller kettle, 70.5°C on the larger. Temps dropped to 69°C on the smaller kettle, 68°C on the larger. Mashed for 60 minutes, then rested 30 minutes.
Press-lautered. Started the boil.
Sugar in at 100°C, hops in 15 minutes after. Moved kettles to bathtub for cool. Transferred to carboy, topped up to 23 litres, and pitched the yeast.
Specific Gravity prior to pitching: 1.056.
On day 4: 1.010.
On day 5: 1.009.
On day 6: 1.009. Prepped bottles.
Bottled on day 7 at 1.009. 20 litres of product.