#20 - Centennial Irish Red

This beer was our centennial batch (100th gallon brewed) for Big Nut Brewing.  It was also our first ten gallon batch brewed in our newly completed keggle.  Looking to make a lighter beer than some of our previous batches, an Irish Red style seemed to fit the bill.  Dane and Steve compiled the recipe with the help of the Brew Pal app on the iPad to ensure style meets BJCP (Beer Judge Certification Program) style 9D - Irish Reds.  While brewing, we discovered it takes a hell of a lot more time to get 10 gallons and a larger brew vessel up to appropriate temperatures, even with a full turkey fryer flame.  We also discovered that our newly constructed reverse flow wort chiller as well as the keggle output valve are susceptible to hop clogs (Design improvements soon to occur). - Dane

The Vitals

Name: Centennial Irish Red

Add-ins/ons: none

OG: 1.045

FG: 1.014

ABV%: 4.2%

IBUs: TBD (Anticpiated 38)

Primary Fermentation: 3/20/11-3/27/11

Secondary Fermentation: 3/27/11-4/16/11

Brewers: Dane, Steve, Aaron, & Jeff

Recipe (10-gallon Speciality Grains with Extract)

0.5 lbs Roasted Barley 500*L

1.5 lbs Crystal Malt 20*L

13.2 lbs Extra Light LME 2*L

4 oz Fuggles (pellet) - 5% alpha (40 minutes)

2 oz Kent Goldings (pellet) - 5% alpha (10 minutes)

2 Tbsp Irish Moss (5 minutes)

Wyeast 1084 Irish Ale Yeast (Activator packs / ~2 hours activation)

2 oz Kent Goldings (pellet) - 5% alpha (Dry-Hop / 1oz. per 5 gallon secondary fermenter)

TBD Oz Corn Sugar

Steep grains in 10 gallons of water during heating from ~ 110F to 160F for ~20 minutes

Remove grains and increase to boil

Add LME

Hop schedule as noted in recipe.

Add Irish Moss with 5 minutes left

Cool to 70F with reverse flow wort chiller

Split wort into two, 6.5 gallon carboys

Add one yeast package per carboy

Add Dry Hops to Secondary Fermenter during racking