Ah, another brew day! This time around it’s a simple Irish Red Ale on deck.
A quick pictorial recap of the brew day:
|Beer Name:||OBK Irish Red Ale|
|Beer Style:||Red Ale|
|Recipe Type:||All Grain|
|Batch Size:||5.25 gallons / 19.9 litres|
|7-14 days||Bottle Conditioning|
|Optimal Fermentation Temperature: 53.6-77°F / 12-25°C|
Place fermenter in stable temperature, out of the light.
|Mash Temperature:||152°F / 67°C|
|Mash Time:||60 min|
|Strike Water Volume:||3.5 gallons / 15.9 litres|
|Sparge Water Volume:||2.75 gallons / 10.4 litres|
|Boil Duration:||60 min|
After another (thankfully!) uneventful brew day I racked the wort to the fermenter and pitched the yeast around 75°F / 23.9°C before moving it to my cool basement for the long journey to beerland. It was only after I moved it that I realized I had forgotten to take an original gravity (OG) reading. Woops! I did end up with a final gravity (FG) of 1.012 which is dead on what the recipe was calling for so I’m just guessing I ended up at roughly the recipe’s target of 5% ABV but I honestly have no idea.
The final, fermented and carbonated product is interesting. In general it’s a pretty standard red ale, with little head on top, but an almost roasty ending taste that’s quite pleasant. The colour when looked through light is very red but under normal light almost looks light brown to my eye.
Overall I wouldn’t say this is my favourite red ale but it’s certainly drinkable and with a recipe so straight forward one that would be pretty hard to screw up for beginner brewers. Cheers!
P.S. – we called this brew “Crimson & Clover”