“Hackett" Irish Red

Brew date: Nov. 23, 2013
#22 - 6 gal

My second beer of the afternoon. Note to self: Never attempt two brews in one day unless you start REALLY early in the morning, or having nothing going at night. It was definitely biting off more than I could chew. I missed my mash in temps and had to settle for a higher protein rest.

After tasting Karben4's Lady Luck Irish Red, I was inspired. Initially I was looking at doing a similar big red in the hopes of landing somewhere near their recipe, but decided on a smaller grain bill and lighter alcohol alternative at the last minute. Looked to recipes on AHA (Joe Gillian's Red) and NorthernBrewer.com (Irish Red Ale and Irish Draught Ale) for inspiration.

Ingredients:

• 9.75 lb Maris Otter malt
• 0.75 lb Victory malt
• 1.25 lb Caramel 60L
• 0.5 lb Caramel 80L
• 0.25 lb Special B malt
• 0.25 lb Oat flakes
• 0.10 lb Roast barley
• 0.15 lb Chocolate malt

• 0.5 oz East Kent Goldings (6.6% A, leaf) (60 min)
• 0.5 oz Fuggles (5.3% A, pellet) (60 min) 
• 0.5 oz Styrian Goldings (3.8% A, pellet) (15 min)
• 0.25 oz Fuggles (5.3% A, pellet) (5 min)

• 1.5 t Gypsum (mash)
• 1.5 t Irish moss (15 min)
• Wyeast 1335 British Ale II

Target OG: 1.058
Target FG: 1.014
Target ABV: 5.6%
Target IBU: 22.6

Schedule:

• Mash in 6 gal. water @ 140 'F*
• Protein rest @ 130 'F (20 min)*
• Sac rest @ 160 -> 152 (60 min)
• Boil 60 min
• Chill and ferment @ 65 'F

*Intended to protein rest @ 122 'F but missed my target temp.

Observations:

• First runnings: 3.5 gal. @ 1.068
• Sparge: 4 gal
• Pre-boil: 7 gal. @ 1.047
• Collected 5.15 gal. @ 1.054