RedAleSP2008
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Contents |
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Jasper Murdock's Whistling Pig Red Ale, Spring, 2008
- First time I made this beer, it didn't come out good. Lets hope I get better results this time.
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Beer Statistics
| Beer Name | Red Ale |
| Beer Style | Irish Red Ale |
| Bottle Label | N/A |
| Brew Date | April 18, 2008 |
| Starting Gravity | 1.056 |
| Starting Temperature | 67° Fahrenheit |
| Target Gravity | 1.016 |
| Final Gravity | 1.020 |
| ABV | 4.7% |
| Packaging | Keg |
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Plan
- The plan includes three states of fermentation to reduce the amount of yeast sediment in the finished beer.
- Brew day: April 18, 2008
- Primary fermentation: 1 week
- Secondary fermentation: 2 weeks
- Tertiary fermentation: 1 week
- Keg condition: 1 day
- Estimated competition date: May 17, 2008
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Recipe Notes
- This is the Jasper Murdock's Whistling Pig Red Ale recepie from Beer Captured. Nothing major to note. Just follow the brewing directions.
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April 18, 2008 (Brew Day)
- Brew day went well. A good exeuse to take the day off. I had to squeeze the brewing into three hours. I just cleaned up the next day.
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April 26, 2008
- Racked to secondary fermenter (glass carboy). So far, so good. The beer tastes good. The hops are on the strong side, but it should mellow out in the secondary fermentation. The gravity is 1.022 at 62° Fahrenheit.
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May 9, 2008
- Racked to tertiary fermenter (glass carboy). The gravity is 1.020 at 62° Fahrenheit. I put the tertiary fermenter on ice so it will be cold when racked to the keg.
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May 13, 2008
- Racked to keg. The beer is at about 50° Fahrenheit from the ice bath. This should help carbonate the beer. I will continue to keep the keg in an ice bath until Saturday.
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May 17, 2008
- Keg tapped for Nadia's birthday. This brew came out great and everyone agreed. The beer tastes very fresh and smooth. It has a nice hop aroma without being overly bitter. A nice balanced beer. I will definitely brew this one again.
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Observations
- This beer didn't completely ferment. It should ferment to 1.016, and it stopped at 1.020. Next time, make sure the wort is aerated better then usual. Also, try to keep a more consistent fermentation temperature. The final gravity could be trouble of I was bottling, but since it is in a keg (and not bottle conditioned) everything should be OK.
