McShepardSons Irish Ale (double batch)
Brewed: 03/20/2022 Kegged: 04/03/2022
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.

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