BrewBlog: Red Dawn
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: March 9, 2008
Yield: 5.0 gallons
Reference
Color (SRM/EBC):
13.2/26.1
Bitterness (Calc): 27 IBU
BU/GU: 0.48
Calories: 183 (12 ounces)
Conditioning: Keg
ABV: 6%
ABW: 4.7%
Batch No: 07-2008
OG: 1.056
OG (Plato): 13.81° P
FG: 1.011
FG (Plato): 2.81° P
Real Extract: 4.8° P
App. Atten.: 79.6%
Real Atten.: 65.2%
General Information
Method: All Grain
Cost: $32.37

Based upon judges’ comments from the Dredhop 2008 competition, the recipe has been changed a bit. Specifically:

  • Uses a more appropriate yeast for the style - WLP004 Irish Ale.
  • Increase in roast barley (slightly) and munich malts to bring out a more malty profile.
  • Slight increase in all hops additions.

 

Comments
Substituted Willamette for Fuggle in the recipe for aroma. Also, I had to use a different bittering hop. I had some Magnums in the freezer. Used a scant .25 oz for bittering. Used progress for flavor.
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Reference
Yeast
White Labs Irish Ale (WLP004) — Liquid — 35 ml.
Mash
Mash Type: Infusion
Grain Amt. 10.18 pounds
PPG: 27.7
Efficiency: 91.26%
Grain Temp. 60° F
Tun Temp. 60° F
Sparge Amt. 4.25 gallons
Sparge Temp. 165° F
Step Description Temp. Time
Infusion Saccrification rest. 151° F 60 min.
Sparge Batch sparge X2. 165° F 40 min.
Procedure
  • Single infusion mash at 151° with 3.5 gallons of water
  • Batch sparge at 165° with a total of 4.25 gallons of water
  • 90 minute boil
  • Cool to 75 degrees
  • Pitch yeast
Fermentation
Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 35 days @ 55° F
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