Batch #29 - Kellie and PJ's Matrimony Ale

Two of our close friends are getting married over Memorial Day weekend. As a gift to them, I offered to make a batch of beer for them to serve at their rehearsal dinner. For this beer, I was trying to come up with something that would appeal to most people who aren't normal craft beer drinkers. A few weeks ago we invited our friends out to the house for dinner and to sample some of my beers. The beer we decided on to go with was the Irish Red Ale, which was the beer that I won a bronze medal for.

I had a slight moment of panic at Midwest Supplies when getting ingredients for this beer as they were out of the key ingredient, liquid Amber Malt extract. I had to switch ingredients a bit using liquid Munich Malt extract and dry Amber Malt extract. Hopefully it turns out well!

Brew Type: Extract Date: 4/17/2010

Style: Irish Red Ale Brewer: Bryce Ehrman

Batch Size: 5.00 gal Assistant Brewer:

Boil Volume: 4.08 gal Boil Time: 60 min

Brewing Steps

Check Time Step

1-2 Days Before Brewing Prepare Yeast Starter

Amount Item Type

1 Pkgs Irish Ale (White Labs #WLP004) [Starter 1 ml] Yeast-Ale

4/17/2010 Clean and prepare equipment.

-- Measure ingredients, crush grains.

-- Prepare Water (5.83 gal total)

Amount Item Type

5.00 gal Distilled Water Water

-- Steep Specialty Grains

Amount Item Type

0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain

0.50 lb Munich Malt (9.0 SRM) Grain

0.25 lb Aromatic Malt (26.0 SRM) Grain

0.25 lb Biscuit Malt (23.0 SRM) Grain

0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain

0.25 lb Honey Malt (25.0 SRM) Grain

-- Add water to achieve boil volume of 4.08 gal

-- Estimated Pre-boil Gravity is: 1.066 SG with all grains/extracts added

Boil for 60 min Boil Ingredients

Boil Amount Item Type

60 min 3.00 lb Amber Dry Extract (12.5 SRM) Dry Extract

60 min 3.33 lb Munich Liquid Extract (8.0 SRM) Extract

60 min 1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops

10 min 0.25 tsp Irish Moss (Boil 10.0 min) Misc

2 min 0.50 oz Northern Brewer [8.50 %] (2 min) Hops

-- Cool wort to fermentation temperature

-- Add 1.75 gal water (as needed) to achieve volume of 5.00 gal

-- Siphon wort to primary fermenter and aerate wort.

-- Add Ingredients to Fermenter

Amount Item Type

1 Pkgs Irish Ale (White Labs #WLP004) [Starter 1 ml] Yeast-Ale

4/17/2010 Measure Original Gravity: 1.058 (Estimate: 1.051 SG)

4/17/2010 Measure Batch Volume: 5.0 (Estimate: 5.00 gal)

14 days Ferment in primary for 14 days at 68.0 F

5/1/2010 Transfer to Secondary Fermenter

0 days Ferment in secondary for 0 days at 68.0 F

5/1/2010 Measure Final Gravity: ________ (Estimate: 1.014 SG)

SRM: 14.5

IBU: 16

ABV: