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Kearneys Irish Brother

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 22, 2018

Specifics
Style: Irish Red Ale
Brewer: Chad Haatvedt
Brew Date: November 27, 2009
Yield: 6 gallons
Color (SRM/EBC): 16/31.5
Bitterness (Calc): 27 IBU (Daniels)
BU/GU: 0.66
Calories: 135 (12 ounces)
ABV: 4.1%
ABW: 3.2%
OG: 1.041
OG (Plato): 10.23° P
Target OG: 1.500
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 3.95° P
App. Atten.: 75%
Real Atten.: 61.4%
Status: Bottled
BJCP Style Info: Irish Red Ale
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.

General Information
Method: All Grain
Original Gravity: 1.041
Final Gravity: 1.010
Initial Gravity (Plato): 10.23° P
Final Gravity (Plato): 2.56° P
Real Extract: 3.95° P
Apparent Attenuation: 75%
Real Attenuation: 61.4%
Alcohol By Volume (ABV): 4.1%
Alcohol By Weight (ABW): 3.2%
Calories (12 ounces): 135

Calculations derived from Peter Ensminger's article Beer Data: Alcohol, Calorie, and Attenuation Levels of Beer

Comments

I missed my target OG by a mile!   Partly due to the fact that it was a 11 gallon batch that eventually split into a 5 gallon Irish Red and American Amber.  The difference between the two is the yeast in the primary.

My boil volume was a bit high, and I ended up with a gallon of excess that would not fit in my carboys.  That contributed to my low gravity, had I boiled off a little extra, I might have gotten a higher OG.

Malts and Grains
10.01 pounds British Pale Ale Malt 88.3% of grist
0.51 pounds Crystal Malt 90L 4.5% of grist
0.33 pounds Crystal Malt 120L 2.9% of grist
0.24 pounds American Dextrin (Cara-Pils) Malt 2.1% of grist
0.24 pounds American Chocolate Malt 2.1% of grist
11.33 pounds Total Grain Weight 100% of grist
Non-Fermentables
1 Irish Moss @ 15 minutes  
Hops
0.50 ounces Centennial 8% Pellets @ 60 minutes
Type: Bittering
Use: Boil
4 AAUs
0.50 ounces Centennial 8% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
4 AAUs
0.50 ounces Cascade 7.1% Pellets @ 1 minutes
Type: Aroma
Use: Boil
3.6 AAUs
1.50 ounces Total Hop Weight 11.6 AAUs
Procedure
Water Amounts Calculator
Target Final Boil Volume: 6 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.75 gallons 6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 11.5 pounds  
Grain Absorbtion: 2.45 gallons  
Total Water Needed: 10.7 gallons 7.75 gallons (runoff) + 2.45 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed: 3.82 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 6.88 gallons

10.7 gallons (total water) – 3.82 gallons (mash water)

 

 


 

Strike Water Temperature Calculator
Grain Weight: 11.5 pounds
Grain Temperature: 65° F
Strike Water Amount: 4 gallons
Target Mash Temperature: 154° F
Equipment Loss: 2° F
Strike Water Temperature: 168.8° F (166.8° F less 2° F equipment loss adjustment)

Calculations derived from the Brewing Techniques Troubleshooter, Vol. 4, No. 4 available here.

 

Fermentation
Primary: 14 days @ 62° F
Secondary: 110 days @ 60° F
Kearneys Irish Brother
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 7.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 7.8  
Post-Boil Amount: 6  
Boil Time:  
Original Gravity: 1.041 / 10.2° P  
     
     
     
     
Brew Day Notes
 

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