Dodo IRA India Red Ale

Type: All Grain

Date: 12/17/2006

Batch Size: 19.00 L

Brewer: Dodo

Boil Size: 22.83 L

Asst Brewer: Veerle

Boil Time: 60 min

Equipment: Double Dodo pan (22 qts and 16 qts; )

Taste Rating(out of 50): 0.0

Brewhouse Efficiency: 67.00

Taste Notes: Considerable harslid h bitterness.
Enormous head that disappeates in a few minutes.

Ingredients

Amount Item Type % or IBU

3.40 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 55.56 %

2.27 kg Munich Malt (17.7 EBC) Grain 37.09 %

0.45 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 7.35 %

82.00 gm Cascades [4.00 %] (60 min) Hops 44.7 IBU

100.00 gm Cascades [1.00 %] (50 min) Hops 12.8 IBU

162.00 gm Cascade [1.00 %] (5 min) Hops 3.7 IBU

0.23 tsp Irish Moss (Boil 10.0 min) Misc

26.93 L Madison Water

1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile

Est Original Gravity: 1.066 SG

Measured Original Gravity: 1.066 SG

Est Final Gravity: 1.016 SG

Measured Final Gravity: 1.022 SG

Estimated Alcohol by Vol: 6.48 %

Actual Alcohol by Vol: 5.75 %

Bitterness: 61.2 IBU

Calories: 638 cal/l

Est Color: 19.2 EBC

Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 6.12 kg

Sparge Water: 12.95 L

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

TunTemperature: 22.2 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 17.00 L of water at 72.9 C 65.0 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 149.5 KPA

Carbonation Used: -

Keg/Bottling Temperature: 15.6 C

Age for: 28.0 days

Storage Temperature: 11.1 C

Notes

Added ~7 ml of ~2.5 M H3PO4 (10% solution; probably v/v) to prepared mash water lowering the pH of the Madison water from 7.3 to ~6.7. Taking only the first 2 steps of the trivalent acid this makes for 2*7 ml *2.5 mol/l = 35mmol H+. Note that the water contains 364 ppm HCO3- which makes 27 l*(364 mg/l)/(61 g/mol) is 161 mmol. When heating up to 73C the water showed percipitation which is probably CaSO4 and MgSO4 which have very low solubility (). This takes out some Ca/Mg. Mash pH after 10 min. was low at 5.4. Style color asks for ~5.8 or so. All pH corrected to room temperature.

First draw was 1.073 and last draw as 1.024.

The home grown ~1% hops were wet/undried. The ~4% was dried before in the oven at 78C (170F).

The bottling with the beer gun is a foam disaster. The carbonation was pretty high. The bottling temperature of everything in a winter garage is just 37C. I'm trying to lower carbonation and luckily the temp is dropping to 34. A 2-stage fill was completed leaving the bottles only 2/3 full.

Created by Dodo