Learning Series’ #1: Irish Red Ale

Brewed Beers Maurício Gardini 20/08/2016

The first beer that I brewed.

Brewing is something that I wanted to do for quite some time, and by the time that I brewed this beer, I had already took a “How to Brew” course, so I wasn’t going completely blind to my first brew day.

Despite that, mistakes were made, some due to my inexperience and others due to the inexistence of some equipment.

General Data

Style: Irish Red Ale (15 A)
Brewer: Maurício Gardini
Assistant Brewer: Matias
Type: All Grain
Batch Size: 15.50 l

Dates

Brewing: 20/08/2016
Fermentation Start: 20/08/2016
Fermentation End: 27/08/2016
Maturation Start: 27/08/2016
Maturation End: 03/09/2016
Bottling: 03/09/2016

Recipe

Amount	Ingredient	Type	Added At	Other Data
4.00 kg	Agrária Pilsner	Grain	Mash Start
0.50 kg	Castle Chateau Melano	Grain	Mash Start
0.20 kg	Castle Chateau Cara Blond	Grain	Mash Start
10.00 g	Nugget	Hop	Boil 50.0 minutes	13.00 % a.a
12.50 g	Willamette	Hop	Boil 10.0 minutes	5.50 % a.a
10.00 g	Sladek	Hop	Boil 10.0 minutes	5.00 % a.a
12.50 g	Willamette	Hop	Boil 5.0 minutes	5.50 % a.a
25.00 g	Willamette	Hop	Dry Hop	5.50 % a.a
1.0 pkg	Fermentis SafAle S-04 English Ale	Yeast	Day 0

Statistics

Estim. O. G.: 1,058 SG
Meas. O. G.: 1,057 SG
Estim. F. G.: 1,017 SG
Meas. F. G.: 1,018 SG
Estim. A.B.V.: 5.4 %
Meas. A.B.V.: 5.1 %
Bitterness: 27.3 IBUs
Color: 18.8 EBC

Mash Steps

Saccharification: Add 13.76 l of water at 74.7 °C, aiming for a 68.7 °C step temperature, for 60 minutes
Mash Out: Add 6.87 l of water at 92.5 °C, aiming for a 76.0 °C step temperature, for 10 minutes
Fly Sparge: With 6.29 l water at 75.6 °C

Fermentation

Step Temperature: no temperature control

Bottling

Volumes of CO2: 2.3
Carbonation Origin: Bottle with 111.33 g Corn Sugar

Notes

Kit recipe from Cerveja da Casa.

Willamette additions were an extra made by me.

Sensorial analysis of this beer revealed diacetil on it, probably because of the fermentation without temperature control.