McShepardSons Irish Ale (double batch)

Mid-march of 2022, I had a tragedy occur in my beer fridge. I had apparently not properly attached the picnic tap to the ball lock of the keg, which caused a leak.

I had already been low on my beer inventory. I had only one keg of homebrew with about a gallon left in it.

So ...  I decided to do a double batch to catch up.

It was close to St Patrick's Day, and that helped me decide to do an Irish Red. But, since it was to be a double batch, I decided to go ahead and split it with a Voss Kveik yeast ferment as well.

I put the OG and projected ABV pretty low in the Irish Red range in hopes that fermentation would finish more quickly.

The resulting beers were great sessionable beers.

The name "McShepardSons" comes from a series of geocaches that I hid years ago. Most of them have been Muggled and no longer exist, but I thought it was a good name for an Irish Ale.

Untappd:  McShepardSons Irish Ale and McShepardsons Irish Ale (Voss)

For more about the beer (and the Geocaches) see Sheppy's Blog: McShepardSons

McShepardSons Irish Ale --- Batch 1 (308)

Style		Irish Red Ale		Batch Size		11.00 gal
Type		All Grain		Boil Size		13.44 gal
Brewhouse Efficiency		70.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.040 SG		Estimated FG		1.010 SG
Recipe Bitterness		24.7 IBUs (Rager)		Alcohol by Volume		3.9 %
BU : GU		0.617
Recipe Color		11.7 SRM		Color
Measured OG:		1.043		Measured FG:		1.012 kv 1.013
ADF:		71 kv 69		Measured ABV:		4.1 kv 3.9

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
15.45 gal	Denver, Colorado	Water	1	-	-
8.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
3.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	4	-	-
1.00 tsp	Lactic Acid (Mash)	Water Agent	5	-	-
15 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	6	89.6 %	1.17 gal
1 lbs	Brown Malt (Crisp) (65.0 SRM)	Grain	7	6.0 %	0.08 gal
8.0 oz	Crystal 80L (Proximity) (80.0 SRM)	Grain	8	3.0 %	0.04 gal
4.0 oz	Chocolate Malt (Proximity) (350.0 SRM)	Grain	9	1.5 %	0.02 gal
1.500 oz	Magnum [14.40 %] - Boil 30.0 min	Hop	10	23.0 IBUs	-
2.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	11	-	-
2.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	12	-	-
1.000 oz	Goldings, East Kent [4.80 %] - Boil 5.0 min	Hop	13	1.7 IBUs	-
1.0 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	14	-	-
1.0 pkg	Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml]	Yeast	15	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 20.94 qt of water at 163.7 F	152.0 F	60 min

Batch sparge with 3 steps (Drain mash tun , 5.11gal, 5.11gal) of 168.0 F water

Recipe Notes
Double batch. Half brewed with each type of yeast.
Prepare mash and sparge water together.
Brewing salts in the mash and sparge water. This should bring Denver water profile (as defined by BeerSmith) to "Balanced Amber"
Ca=80,Mg=12,Na=21,SO4=92,Cl=90,HCO3=104
Acid addition to bring calculated pH around 5.2
Mash and boil as directed above.
Cool to around 65 degrees. Split batch into two fermentors each with different yeast strain.
Ferment for a couple weeks. (a little less for Voss yeast)
Force carbonate to 2.5 volumes. Condition to taste.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.035 SG)		Pre-boil Vol		(13.44 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...