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Luck of the Irish Red Ale

Discussion in 'The Homestead Kitchen - Recipes Etc' started by CrealCritter, Apr 13, 2019.

  1. Apr 13, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 0 - My son in law and I brewed up a batch of Irish red ale. Original Gravity = 1.058 potential ABV 7.0%ish.

    Ingredients:
    IMG_20190413_125004384_HDR.jpg

    Spent grains (chickens love me)
    IMG_20190413_165414.jpg

    Brewed, yeast pitched, bunged and air locked. Because of the little bit of chocolate barley, the wort doesn't look red right now but the wort was a deep dark red in the kettle.
    IMG_20190413_171026.jpg
     
    Last edited: Apr 13, 2019
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  2. Apr 13, 2019
    sumi

    sumi Sustainability Master Administrator

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    NOW you're talking! :) Sláinte!
     
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  3. Apr 14, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Sláinte chugat!
     
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  4. Apr 14, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 1 - Successful start of ferment @ 67 degrees. I'm pretty confident this will be a semi peaceful ferment, so I didn't install a blowoff tube.
    IMG_20190414_112638.jpg

    I'm in unfamiliar territory with this batch, using a new strain of yeast called Danstar Nottingham. it's a English style ale yeast, to stay true to the Irish style of beer this batch is.

    At 68°F Nottingham yeast exhibits:
    • Vigorous fermentation that can be completed in 4 days
    • High Attenuation and High Flocculation
    • Neutral to slightly fruity and estery flavor and aroma
    • The optimal temperature range for Nottingham yeast when producing traditional styles is 50°F to 72°F
    I hope this batch turns out good and I don't hose it up. The air lock smells like a spicy rose garden in full bloom. My wife even commented how wonderful it smells in the laundry room. I have to admit it does smell nice in there.

    And just to make matters more difficult for myself. I also brewed this batch a new (to me) English hop called East Kent Golding. East Kent Golding is considered a Noble Hop.

    It has an aroma profile with lavender, spice, honey and notes of thyme. Flavor-wise it is earthy and mildly bittering with a sweet, silky, honey-like character. East Kent Golding is considered to be the quintessential English hop, long held as one of the island’s favorites for ales and pale ales.

    I may have brewed up a flower garden - IDK... We shall see when its finished.
     
    Last edited: Apr 14, 2019
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  5. Apr 16, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 2 - AM really nice ferment rolling along. Yeast was munching its way through the chocolate barley.
    IMG_20190415_181945.jpg

    Then this PM the whole head fell back into the beer.
    IMG_20190415_181034.jpg

    This is like some kind of turbo deluxe super yeast. I guess they take beer making seriously across the pond in england. Yeast has come a long ways since I brewed beer, like 30 years ago. I continue to be amazed at the advances and selection available to home brewers now a days.
     
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  6. Apr 16, 2019
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    What a great description!
     
  7. Apr 16, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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  8. Apr 17, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 3 - still fermenting along... A bubble about every 3 seconds through the airlock. It's starting to take on a bit of red color.
    IMG_20190416_204738.jpg
     
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  9. Apr 18, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 4 - getting a bubble through the air lock about once every 10 seconds. I think the earliest this will need to be racked into the secondary would be this Friday or Saturday. I'll be washing this yeast for sure, I kinda of like the way it preforms , depending on taste I may want to use it again.
    IMG_20190417_215518406.jpg
     
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  10. Apr 19, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 5 - fermentation slowing to about a bubble through the airlock every 30 seconds. Should be ready to rack into the secondary tomorrow. There's a deep layer of trub in the bottom of the carboy now.
    IMG_20190418_214518398.jpg
     

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