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Eric's Red Ale (previous recipes)

  One of my first beers. One of my favorites. One of the most tinkered with. Most of the iterations (so far) have been based on Mr. Beer ingredients, but now we are finally moving this to an all-grain recipe. To see the most current recipe, follow this link.





Eric's Irish Red (AG) --- batch 7

Style
Irish Red Ale
Batch Size
5.50 gal
Type
All Grain
Boil Size
7.00 gal
Brewhouse Efficiency
75.00
Boil Time
90 minutes

Recipe Characteristics

Recipe Gravity
1.053 SG
Estimated FG
1.013 SG
Recipe Bitterness
27.6 IBUs (Rager)
Alcohol by Volume
5.3 %
BU : GU
0.521



Recipe Color
11.9 SRM
Color


Measured OG:
1.056

Measured FG:
1.011
ADF:
80%

Measured ABV:
6%

Ingredients

Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 86.7 %
12.0 oz Carared (20.0 SRM) Grain 2 7.2 %
6.1 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 3.7 %
4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 4 2.4 %
0.38 oz Columbus (Tomahawk) [17.00 %] - Boil 50.0 min Hop 5 22.9 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 -
1.00 oz Crystal [3.10 %] - Boil 5.0 min Hop 8 2.0 IBUs
0.25 oz Columbus (Tomahawk) [17.00 %] - Boil 5.0 min Hop 9 2.7 IBUs
1.0 pkg SafeAle American Ale (Fermentis #US-05) [25.00 ml] Yeast 10 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.98 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (1.50gal, 3.50gal) of 168.0 F water Recipe Notes
Make yeast starter out of harvested US05 a few days ahead of time.
Pitch as close to 60 F as possible. Keep temp below 65 for 2 days, then let it warm up to room temp (but lower than 72)
Ferment about 2 weeks.
Batch prime with 4oz table sugar. Carbonate 2 weeks. Condition as long as able (2 months?)

Brewing Record

Brew Date:
1/22/2012

Strike Temp:
?
Mash Temps:
?
Pre-boil OG
1.044 (1.049 SG)
Pre-boil Vol
7.5 gal (7.00 gal)
Actual Mash Efficiency
85%

Pitch Temp
60
Fermentation





Day 1: Took off quick still around 60
Day 3:64

Brewing Notes: 01/12/2012 Bought Ingredients esheppy
Bought the ingredients for this today. Made some adjustments at the LHBS. Went with Simpson's Maris Otter as the base grain. Changed from C120 to a little more of Simpson's C80. LBHS was out of EKG, so I grabbed some crystal hops instead. Really looking forward to brew day. 


01/14/2012 esheppy
Making starter with 4 cups water and 1 cup dme. Brewing tomorrow. Probably should have done starter earlier. RDWHAHB 
01/16/2012 Failure esheppy
Brew day yesterday was a failure. Ended up with about 5 gallons of 1.040 wort which may or may not end up fine for a session beer. Decided to re-brew Eric's Red next weekend. 
01/19/2012 esheppy
Got ingredients for attempt #2. 
01/22/2012 Starter etc ... esheppy
Got my starter started last night. Considering this is the 2nd iteration of making starter, I may not have even needed to do it. This morning I realized my hops were not where they were supposed to be. I found them on the kitchen counter. My Columbus hops are 17% AA, so I needed to adjust the recipe a little. Hopefully today's brew day goes better than last week's failure. 
01/23/2012 Brew Day (yesterday) esheppy
Brewed it up. Everything went well. 1.056 OG in about 5 gallons wort into the fermenter. 60 degrees this morning and clear signs of yeast activity. 
02/09/2012 esheppy
Took sample. Good attenuation. Good taste. Good color. Happy with this beer so far. 
02/28/2012 esheppy
Have been storing in garage the last couple of days to cool it down some before putting in the keggerator. 
02/28/2012 esheppy
Putting under 12 (or so) psi overnight. Will probably put in keggerator on Thursday. 
03/01/2012 esheppy
Blew the keg of Stone Soup last night, so this morning I had an empty keggerator. Moved Eric's Red into the keggerator. Still under 12psi. 
03/02/2012 esheppy
Had quite a bit last night. Really like the maris otter base malt. The balance is about right although it could probably stand a little more hoppy character. I have the psi still up to 12psi and the flow is pretty much a trickle. I tried taking off the beer-out post hoping to clear gunk from the poppet, but there was none. There must be some sort of blockage towards the bottom of the dip tube? At this point, I'll probably just live with it, but might want to try to figure out how to clear whatever blockage is going on or transfer to another keg. 
03/04/2012 esheppy
Had some while brewing PIRA. Has cleared up a bit since last taste. Really nice beer. Don't think this will last long. 
03/05/2012 esheppy
The Beer Model apparently likes this beer as well. The beer will be around that much shorter of a time. 
03/29/2012 esheppy
The Beer Model blew the keg tonight. Damn. I am gonna miss having this on tap. 

Eric's Red 6th batch--- cost $29.54

Style
Irish Red Ale
Batch Size
2.40 gal
Type
Extract
Boil Size   1.46 gal

Recipe Characteristics

Recipe Gravity
1.054 SG
Estimated FG
1.014 SG
Recipe Bitterness
24.8 IBU (Rager)
Alcohol by Volume
5.26 %
BU : GU   0.455        
Recipe Color
13.8 SRM
Color
   
Measured OG:    1.056   Measured FG:    1.017
ADF:    69.6%   Measured ABV:    5.09%

Ingredients

Amount Item Type % or IBU
2 lbs 6.7 oz Mr. Beer Bewitched Red HME (17.0 SRM) Extract 66.67 %
1 lbs 3.4 oz Mr. Beer Mellow Amber UME [Boil for 15 min] Extract 33.33 %
0.25 oz Williamette [4.80 %] (15 min) Hops 3.0 IBU
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (Fermentis #S-04) Yeast-Ale
Recipe Notes
Hydrate yeast in sanitary bowl. Bring 1.5 gallons water with UME to boil. Add hops.and yeast nutrient. Boil 15 minutes and take off the heat. Add HME. Cool and pitch as normal.
Ferment 2 to 3 weeks. Actively cool to 60 for first day of fermentation. Keep at around 65 for the first few days, then let ferment at ambient temp.
Ferment with 2.25oz table suger in 2 cups boiled water.

Brewing Notes:
03/25/2010

This is the first page on this site of which I am dynamically populating from a database. Should make content managment easier.
12/21/2010 Brewing Day esheppy
So easy to do a Mr. Beer batch. No difficulties. Everything went just great. I don't have room in any of my big coolers, but it has been pretty cool in the house, so I am simply letting ferment in one of my sterilite bins next to an ice bottle. Probably just will let it go the rest of the way.delete
12/23/2010
This morning, fermentation was at 70 degrees and very active. I added a new ice bottle (despite the fact that I said I would just leave it). Hoping this doesn't stall the fermentation. It shouldn't be a problem.
01/06/2011 Bottled esheppy
Bottled up with 2.25oz sugar in 2 cups water. Got 17 12 oz bottles, 2 22oz bombers, and 2 1 liter bottles. Very much tastes like a nice Irish Red. I think I would have liked better attenuation, but I guess I can live with what I got. 
01/22/2011
Had a taste last night. Pretty good, but I think it could use some conditioning. I'll let it sit for a month and then probably just drink it all up.

--
Eric's Red  5th batch--- cost $22.70
Style   American Amber Ale   Batch Size   2.13 gal
Type   Extract   Boil Size   1.01 gal

Recipe Characteristics

Recipe Gravity   1.049 SG   Estimated FG   1.013 SG
Recipe Bitterness   21.7 IBU (Rager)   Alcohol by Volume   4.70 %
BU : GU   0.445        
Recipe Color   14.6 SRM  
Color
   

Ingredients

Amount Item Type % or IBU
1 lbs 3.4 oz Mr. Beer Bewitched Red HME (17.0 SRM) Extract 34.13 %
1 lbs 3.4 oz Mr. Beer Mellow Amber UME (17.0 SRM) Extract 34.13 %
8.0 oz Caramel/Crystal Malt - 25L (25.0 SRM) Grain 14.10 %
4.0 oz Carared (20.0 SRM) Grain 7.05 %
0.50 oz Williamette [5.50 %] (20 min) Hops 9.6 IBU
0.22 tsp Irish Moss (Boil 15.0 min) Misc  
6.0 oz Honey (1.0 SRM) Sugar 10.58 %
1 Pkgs SafeAle American Ale (Fermentis #US-05) Yeast-Ale  

Mash Profile
Steep grains as desired (30-60 minutes)

Remove grains, and prepare to boil wort

Recipe Notes

Bring 1 gallon water to 155F. Add specialty grain in sack to water and steep for 35 minutes. Remove grain sack and let drain into wort. Bring wort to boil and add hops. Boil for 20 minutes. Add honey during last 5 minutes of the boil. After the boil, remove from heat and add HME / UME to the wort. Cool in ice bath to less than 80F, and then add to fermenter. Top off with water to 8.5 liters. Aerate and pitch yeast as usual.
http://www.fermentis.com/FO/pdf/HB/EN/Safale_US-05_HB.pdf
Ferment 2-3 weeks.
Batch prime with 2.50 oz table sugar.

Date Note
   
   
   

 

Eric's Red 4th batch --- $.92 / 12 oz bottle

Recipe
Eric's Red
Style
American Amber Ale
Brewer
Sheppy Brew
Batch
2.13 gal
Extract

Recipe Characteristics

Recipe Gravity
1.049 OG
Estimated FG
1.012 FG
Recipe Bitterness
20 IBU
Alcohol by Volume
4.7%
Recipe Color
14° SRM
Alcohol by Weight
3.7%

Ingredients

Quantity
Grain
Type
Use
0.50 lb
CaraRed
Grain
Steeped
0.25 lb
Crystal 25L
Grain
Steeped
0.125 lb
Honey
Sugar
Other
1.21 lb
MrB. Bewitched Red Ale
Extract
Extract
1.21 lb
MrB. Mellow Amber UME
Extract
Extract
Quantity
Hop
Type
Time
0.50 oz
Willamette
Pellet
20 minutes
1.00 oz
MrB. Bewitched Red Ale
Pellet
5 minutes
Quantity
Misc
Notes
0.50 unit
Irish Moss
Fining
Add last 15 minutes of boil.
1.00 unit   American Ale yeast   Yeast   Fermentis SAFEALE US-05

Recipe Notes

Bring 1 gallon water to 155F. Add specialty grain in sack to water and steep for 35 minutes. Remove grain sack and let drain into wort. Bring wort to boil and add hops. Boil for 20 minutes. Add honey during last 5 minutes of the boil. After the boil, remove from heat and add HME / UME to the wort. Cool in ice bath to less than 80F, and then add to fermenter. Top off with water to 8.5 liters. Aerate and pitch yeast as usual.
http://www.fermentis.com/FO/pdf/HB/EN/Safale_US-05_HB.pdf
Ferment 2-3 weeks.
Batch prime with 2.50 oz table sugar.

Date Note
09/23/2009 Wed Mixed in Tuke.  Seemed to go well.  After pitching yeast, put straight in the cooler for 62-65 degree fermentation.  The yeast became very active by the end of the day.
10/3/2009 Sat Moved Tuke out of the cooler to warm up a bit before bottling this coming week.
10/10/2009 Sat Batch primed with 2.5 oz sugar.  Bottled in 3 liter bottles and 14 12oz bottles.  Everything went fine.
10/28/2009 Wed Placed these in conditioning cooler.
10/29/2009 Thur Got an update on the Mr. Beer ingredients.  This beer went from .264 GU/BU to .408 Color went from 12 to 14.
11/08/2009 Sun Put several into the beer fridge.
11/14/2009 Sat Tasted a couple while bottling WWW.  Great stuff.  I think this combination is "the stuff".  The only possible tweak I might make is to reverse the amount of the CaraRed and the Crystal, but will have to see how conditioning goes.
11/26/2009 Thur Enjoyed one with Thanksgiving dinner.  Good solid beer.  Have decided I will cut the CaraRed and increase the Crystal.
12/01/2009 Tues Put all but 5 12 oz bottles into the beer fridge.  Had a couple already in the fridge with dinner.  Well conditioned. 
12/06/2009 Sun Put some more in the beer fridge.
12/13/2009 Sun Put the rest into the beer fridge.  Had one with lunch.  Very good.
01/02/2010 Sat Had one while brewing tweedle beetle stout.  Still very good, but think I like dragon spit better now.  Phat & Tyred is officially #1.
01/10/2010 Sun Had a 12oz while watching football and a liter while eating dinner.  We are in the sweet spot for the age of this beer.  Think I am going to try to save a couple to go a long time.

 

Eric's Red 2nd batch (Mixed 5/23/2009), 3rd batch with WY1272 (Mixed 6/7/2009)

Recipe
Eric's Red
Style
American Amber Ale
Brewer
Sheppy Brew
Batch
2.13 gal
Extract

Recipe Characteristics

Recipe Gravity
1.049 OG
Estimated FG
1.012 FG
Recipe Bitterness
20 IBU
Alcohol by Volume
4.7%
Recipe Color
14° SRM
Alcohol by Weight
3.7%

Ingredients

Quantity
Grain
Type
Use
0.50 lb
CaraRed
Grain
Steeped
0.50 lb
Honey
Sugar
Other
1.21 lb
MrB. Bewitched Red Ale
Extract
Extract
1.21 lb
MrB. Mellow Amber UME
Extract
Extract
Quantity
Hop
Type
Time
0.25 oz
Cascade
Pellet
30 minutes
1.00 oz
MrB. Bewitched Red Ale
Pellet
5 minutes
Quantity
Misc
Notes

Recipe Notes

Bring 1 gallon water to 155F. Add CaraRed in muslim sack to water and steep for 30 minutes. Remove grain sack and let drain into wort. Bring wort to boil and add Cascade hops in hop sack. Boil for 30 minutes. Add honey during last 5 minutes of the boil. After the boil, remove from heat and add HME / UME to the wort. Cool in ice bath to less than 80F, and then add to fermenter. Top off with water to 8.5 liters. Aerate and pitch yeast as usual.

Date Note
05/23/2009 Sat My first steeping experience went really well thanks to my talented young apprentice, Con-Man.  I did not think the pot was big enough for a full gallon of boiling water, so I reduced the boil volume from 1 gal to about 3/4 gal.  I love the smell of boiling grain in the morning.  Note to self:  probably need a better thermometer than the meat thermometers we have.  At the very least, I need it to go down to 80.  Also digital would be better.
06/07/2009 Sun Mixed Eric's Red in Tuke with a specialty yeast WY1272.  So, now both fermenters have pretty much the same beer in them.  I am really interested in seeing how much difference the American Ale II yeast changes the beer over the Mr. Beer dry yeast.  Once this batch is done fermenting, I hope to harvest the yeast to re-use.  Isn't it exciting?  Also, am not leaving the hop sack in for the fermentation cycle.
06/10/2009 Wed Tried a sample from Rutt.  Tastes good.  Not sure if I should bottle before this weekend or after (I'll be camping on scheduled bottling day).  Am sort of leaning toward bottling tomorrow.  I guess we will see how things go with packing etc.  Tuke (with the WY1272 yeast) is in a Sterilite bin with an ice bottle in it.  I'm trying to keep its fermentation temp at about 65.  It has been down as low as 62 and as high as 67.  But, I have been monitoring it pretty close.  I probably need to invest in an actual cooler for lower fermentation temps.
06/13/2009 Sat Well, we did not get to go camping this weekend, so I was able to bottle beer today after-all.  Bottled in 4 liter bottles and 12 12oz bottles.  The last bottle broke.  Not sure why, and I do not know what kind of bottle it was.  It was not Sam Adams or New Belgium (those are marked on the glass themselves).  So, since my glass bottle inventory is pretty high right now, I am going to get rid of any questionable bottles as I find them.  Because my Dragon Spit carbonation was so low, I carbed with about 2.5 oz of sugar (closer to the Mr. Beer suggested).  The WY1272 fermentation is different than any of the Mr. Beer Yeast fermentations.  It has had a real creamy foam for much longer than any of my other beers.  The keg got up to 70 today.  Have to keep a closer eye on it I guess.
06/26/2009 Fri Bottled the WY1272 with 2.5 oz sugar boiled in 2 cups water.  Got 4 liter bottles and 14 12oz bottles out of this batch.  Probably means I overfilled the keg, but since it is a darkish beer, should be ok.  Sample tasted pretty good.  Harvested the yeast to re-use on future brews.
06/29/2009 Mon Moved bottles from 5/23 mix into conditioning cooler.  Will probably try a couple in mid-July, but hope to be able to keep most of these in cooler for at least one month.
07/10/2009 Fri Moved the WY1272 bottles into the conditioning cooler.  Will have to try some the first week in August, but will want to keep in conditioning cooler as long as possible.
07/22/2009 Wed In the morning, I moved a couple of the 5/23 batch into the beer fridge, and in the evening, I tried them.  There is definitely more bitterness with the extra hops, and I do not have quite the nice sweet taste I had before.  I do not think the CaraRed added more redness to the brew either.  I think maybe my next attempt will be with Fuggles or Williamette hops boiled for more like 15 minutes and maybe rather than 1/2 lb. CaraRed, I will try 1/4 lb. light crystal with 1/4 lb. CaraRed.  Love this beer.  I think this may have been the longest I've been able to wait before I tried a beer.  Good job, Sheppy.  NOTE to self:  Eric's Red is better without all the bottom trub mixed into the glass.
08/01/2009 Sat Put the rest of the 5/23 and some of the WY1272 into the fridge.  Will probably compare these with each other and the last of my 2/16 batch this weekend.
08/04/2009 Tues Had 5/23 and WY1272 while brewing Rocktoberfest Ale.  Beautiful deep dark red and a wonderful creamy thick head on both.  5/23 definitely has the Mr. Beer taste.  The WY1272 tastes smoother and maybe a bit sweeter.  Still need to finish off the 2/16 batch.
08/09/2009 Sun Tracy let the Reids taste the 5/23 batch.  Not quite as popular as I expected.  Northern Amber and Nuggets gold seems to be preferred.  I mentioned that part of that was Northern Amber has been well conditioned.  Not sure why they preferred the gold.  Probably just a stylistic preference.
08/18/2009 Tues Had my first liter bottle of the 5/23 batch and loved it.  No surprise.
08/20/2009 Thur Had a 5/23 and a WY1272 to compare.  The WY1272 has an interesting tangy taste that is almost lemony.  It is not bad, still a good beer.  Not sure where the taste came from.  I guess it has to be the yeast, but I did not notice it in the Phat & Tyred Ale.
08/22/2009 Sat My wife seems to like the WY1272, or at least she stole a couple from me last night.  Put most of the rest of the WY1272 into the beer fridge.
08/26/2009 Wed Had a liter of the 5/23 batch while watching the Rockies lose to LAD.   Did I mention I love this beer?  Probably have to see what I think when the WY1272 is at the same conditioning time (about Labor Day weekend as it turns out), but right now I prefer the Mr. Beer yeast in this beer (as long as it conditions for about 2 months).  Depending on how the next Wetta Blonde and the Vanilla Porter turn out, I may try the Fermentis US05 yeast in the next Eric's Red batch.
08/29/2009 Sat Had one of the WY1272 while watching my kids do driveway art.  Great head.  And now, I think I like the WY1272 as good or better than the Mr. Beer yeast. 
This one went into the fridge on 8/1, so maybe the perfect conditioning time is 3 weeks warm and then about 4 weeks cold.
09/11/2009 Fri Shared WW, WB, P&T, Northern Amber, Eric's Red, and Dragon Spit with Jerry, Lisa, and Grammy.  The WY1272 tart taste was a topic of conversation.  I do want to stay away from this yeast in the future for this beer.  The US05 yeast is still the most likely next step.  Will be brewing it up relatively soon.
09/18/2009 Fri Had one of the liter bottles.  Good.
09/19/2009 Sat Compared a 5/23 bottle to the 1272.  I think 1272 won.
09/30/2009 Wed Had the last of the 5/23 while watching the Rockies reduce their magic number to 1.  Really really enjoyed it the sweetness of the the brew.  Not sure why sometimes I taste the sweetness more whereas other times I notice the Mr. Beer yeast more.  Perhaps it has to do with the pour?
10/15/2009 Thur I had one.  Yummy.
11/06/2009 Fri The tartness is pretty much gone.  Really getting low on this batch.  Luckily another one is coming soon.


 

Eric's Red 1st Batch (Mixed 2/16/2009)

Recipe
Eric's Red
Style
American Amber Ale
Brewer
Sheppy Brew
Batch
2.13 gal
Extract

Recipe Characteristics

Recipe Gravity
1.058 OG
Estimated FG
1.015 FG
Recipe Bitterness
6 IBU
Alcohol by Volume
5.6%
Recipe Color
12° SRM
Alcohol by Weight
4.4%

Ingredients

Quantity
Grain
Type
Use
0.75 lb
Corn Syrup
Sugar
Other
1.21 lb
MrB. Bewitched Red Ale
Extract
Extract
1.21 lb
MrB. Mellow Amber UME
Extract
Extract
Quantity
Hop
Type
Time
1.00 oz
MrB. Bewitched Red Ale
Pellet
5 minutes

 

Date Note
02/16/2009 Mon Mixed the beer.  Fermentation in Tuke.
02/17/2009 Tues Moved Tuke into our big cooler to see if I can reduce the heat in our house back down.
02/20/2009 Fri Fermentation going well.  Still quite a bit of foam at the top.
02/23/2009 Mon Tasted a sample.  The beer is coming along well.  There is still a bit of a sweet taste, meaning it needs to ferment more.  That is ok.  I am not scheduled to bottle for 2 more weeks.
03/08/2009 Sun Sampled and bottled in 6 PETs and 6 recycled 12 oz beer bottles.
03/20/2009 Fri Put the bottles in my new beer fridge for conditioning.
04/02/2009 Thur Had a little beer tasting party at in-laws.  We tasted CABA, 1776, Eric's Red, and Maple Brown.  The tasters were all either non-beer drinkers or light-beer drinkers (except me).  CABA was the favorite.  This beer was my favorite and was well liked among the group as well.  It should be even better with a little more conditioning.  I am very pleased with this beer.
04/10/2009 Fri Tried it now that the two week conditioning period should now be done.  About the same.  Still very good.  This beer has a great creamy head on it.
05/16/2009 Sat Ok, clearly this is the best of the beers I have brewed, but today I decided that this is the best beer that I have ever tasted.  I was not a month ago, but the extra conditioning between then and now pushed it over the top.  The deep red with a creamy head yields a smooth malty, almost sweet malty goodness.  I love this beer.  Unfortunately I do not have many left, so this will be my next brew.


 
Comments:
http://www.sheppybrew.com/recipes/recipe.aspx?id=49
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