Late Night Irish

A quick and easy Irish red ale.

Grain Bill / Fermentables

  • 7 lbs Light Liquid Malt Extract
  • 8 oz Crystal 120 Malt
  • 6 oz Amber Malt

Hops

  • 1 oz Northern Brewer (4.9% AAU)
  • 1 oz Fuggle (5.0% AAU)

Yeast

Target Stats

  • 5.25 Gallons
  • OG 1.055
  • FG 1.014
  • ABV 5.38%
  • IBU 22.93
  • SRM 11.5

Prior to Brew Day

Prepare yeast starter.

Brew Day

This brew calls for two simultaneous brews, reducing the overall brew length.
Brew A:

Bring 1 gallon of water to a boil and add 1 lb LME and 1 oz NorthernBrewer. Continue boil for 57 minutes.

Add 0.5 oz Fuggle hops and continue boil for 3 minutes.

Brew B:

Heat a separate pot of 4 gallons of water to 152° and steep malts for 20 minutes.

Remove grain bag, drop in wort chiller and raise the temperature of the 4 gallon pot to 170°.

After reaching your target temperature, add the remaining 6 lbs of LME to the 4 gallon pot and thoroughly mix.  This is warm enough to pasteurize the wort and not darken the color.

Add 0.5 oz Fuggle hops and carefully dump the entire boiling contents of ‘Brew A’ into ‘Brew B’.

Remove from heat source and reduce wort temperature to 68° and take OG reading.

Sufficiently aerate, transfer to primary fermenter and pitch yeast.

Allow beer 2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.

Bottle and wait another 2 weeks…

Enjoy!

Notes:

  • July 18th, 2017, Brew Night
    • All water is filtered Dover city water.
    • Brew time (setup to flame out): 1.5 hours
    • Chilling wort and cleanup: 1 hour
  • 7 hours, 1/4 inch krausen and visible airlock activity
  • 12 hours, 1.5 inch krausen.
  • 24 hours, 2″ krausen with airlock activity, however the gas smells fruity.
  • Day 5, still getting 6 bubbles per minute. Krausen has fallen from its peak at 2 inches to a bubbly thick layer.
  • Day 7, krausen is dropping out.  Only seeing 1 bubble per minute in the airlock.