Batch 85: Irish Red

Following the recipe at The Electric Brewery (converted from 12 to 6 gallon batch), partly because I have nearly all of the ingredients (or decent subs) on hand!

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: 1 packet
Batch Size (Gallons): ~5.5 gallons?
Starting Gravity: 1.028
Original Gravity: 1.041
Final Gravity: 1.008
IBU: ~22
Boiling Time (Minutes): 60
Color: Red
Primary Fermentation (# of Days & Temp): 10 days
Secondary Fermentation (# of Days & Temp):

8.5# Maris Otter
0.25# C40
0.25# C120
0.17# Roasted Barley

FWH – 0.5oz Green Bullet (12.7% AU, sub for Hallertau)

Tried to mash in at 152°, and began at 137° but the HERMS wAYYYYYYy over shot the mark, getting up to 162° – I pulled the herms coil from the boil kettle to try to cool it down. Hit 152° around 945a, brought it down to 145, and then back up – bounced around quite a bit. I need to calibrate my HERMS system.

Posted March 15, 2020 by fbarrett in Uncategorized