The Redheaded Stranger < Batches < Black Locust Brewing

The Redheaded Stranger

Specifics

Style:

Category:	Scottish and Irish Ale
Number:	09D

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.

Brew Date:

August 23, 2009

Tap Date:

October 03, 2009

Yield:

5 gallons

Color (SRM/EBC):

12.4/24.4

Bitterness:

23.1 IBU

BU/GU

0.53

Calories:

146 (12 ounces)

Conditioning:

Bottles

ABV:

4.3%

ABW:

3.3%

Bottling ABV:

4.8%

Batch No:	32
OG:	1.044
OG (Plato):	10.96° P
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	4.49° P
App. Atten.:	72%
Real Atten.:	59%
Status:	Bottled

General Information

Method:	All Grain

Method:

All Grain

This is a tribute to two of my favorite things: 1) Irish red ale and 2) one of the greatest cowboy movies ever.

I call it Irish red, but the reality is that it's more American than Irish. Not a big fan of roasted, toasted, or smoked flavors. So it's just 2-row and crystal with a dose of dextrin for for the head.

Comments

The plan was to mash at 150°, but my strike temp was somehow screwed up. Ended up mashing at 154° instead. A note on mashing: I brought the strike water to temp in a 5 gallon stainless pot. Then added the grain. It evened out at 155° or so and would not come down. Maybe I don't need to pack it in towels as I have in the past. Preboil gravity = 1.040. Collected 6.5 gallons. The gravity seems low, so maybe I collected too much. After everything was said and done, starting gravity was 1.044, where it should've been 1.056. Ah, well, so it's on the light side of the scale.

The plan was to mash at 150°, but my strike temp was somehow screwed up. Ended up mashing at 154° instead.

A note on mashing: I brought the strike water to temp in a 5 gallon stainless pot. Then added the grain. It evened out at 155° or so and would not come down. Maybe I don't need to pack it in towels as I have in the past.

Preboil gravity = 1.040. Collected 6.5 gallons. The gravity seems low, so maybe I collected too much.

After everything was said and done, starting gravity was 1.044, where it should've been 1.056. Ah, well, so it's on the light side of the scale.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

8.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

81% of grist

0.75 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

7.1% of grist

0.75 pounds

Crystal Malt 90L

Color (L):	90 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

7.1% of grist

0.50 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

4.8% of grist

10.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	10.5 pounds
Grain Absorbtion:	2.2 gallons
Total Water Needed:	9.9 gallons	6.7 gallons (runoff) + 2.2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.5 gallons	9.9 gallons (total water) – 3.5 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 tsp

Irish Moss @ 15 minutes (Boil)

Hops

0.50 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

7.5% Leaf @ 60 minutes
Type: Bittering
Use: Boil

3.8 AAUs

0.50 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

7.5% Leaf @ 20 minutes
Type: Bittering and Aroma
Use: Boil

3.8 AAUs

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

7.5% Leaf @ 3 minutes
Type: Aroma
Use: Boil

7.5 AAUs

2.00 ounces

Total Hop Weight

15 AAUs

Yeast

Wyeast Irish Ale 1084 — Culture — 1.25 qt slurry

Wyeast Irish Ale 1084 — Culture — 1.25 qt slurry

Mash

Mash Type:	Infusion
Grain Amt.	10.5 pounds

Grain Temp.	65° F
Tun Temp.	154° F
Sparge Temp.	170° F
Equip. Adj.?	False

Fermentation

Primary:	7 days @ 65° F
Secondary:	7 days @ 65° F

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Bottle Label

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