Blarney Irish Ale - Monday, May 11, 2020
My original order from Toronto Brewing is still sitting in their store being unfilled because they can't seem to get their act together during this pandemic. Most other HB stores are doing it, so why not them? Epic fail on their part. They should of closed completely down instead of taking my money and shipping nothing. Not ordering from them again. I am no longer brewing lagers or any light style beers again, or not for awhile. Sick of them. This is the style I am going to brew along with American Brown ales if I ever get my hops I bought and paid for in March.
Blarney Irish Ale
11 lbs. Simpsons Marris Otter
8 ozs. Briess Crystal 120
8 ozs. Briess Crystal 40
2.25 ozs. Simpsons Roast Barley
2.25 ozs. Special III
28.35 g EKG
7 g German Magnum - ( So I can get more brews out of my short supply of EKG )
US - 05 - Pitched yeast at a cool 64 F.
Water Profile - Brown Balanced
PH - 5.50
CA - 50 S04 - 70 CI - 56
O.G. - 1.044
F.G. - 1.010
% - 4.5
SRM - 17
BU - 25
There is a glitch in my Bru'n Water software. I keep seeing my estimated PH at 5.65 on the summary sheet and 5.5 on the adjustment page. I did it over again and I was way over using the Baking Soda. 3 g was way too much, it now said 1.8 g. Not sure why this is happening, but I bet my idiot Windows 10 was behind it. Checked the grist and there were a lot of grains that were not cracked. Maybe should of gone to notch 4 but didn't want too much flour. Boy, do I need another mill. Yea, looks like another 3 - 3.5% beer unless I add some corn sugar. No, I didn't need to add any corn sugar. 74% efficiency, so that is okay for now. Wort tasted real good. The chiller cooled it down to 61F, Not sure why though, I didn't ignore it.
FERMENTATION NOTES
Day 1 - Took awhile to bring the temp up to 68 F.
Day 5 - Still bubbling away. Temp got a bit too high, brought it down to 66 F. Keg when done.
Day 6 - 66 F. Keezer not on but the temp is going down a bit. Will toss on bench with heat on if it
gets any lower. Steady bubbling along. Slowing down just a bit. Should be ready to keg in a
weak or so. This is US-05 so it is slow but a very good yeast. Bought a brick of it, should of
done that all along. A real money saver and I don't have to order from HB stores especially
when I get my bulk grains and hops.
Day 8 - Still kind of active. At least another week, maybe longer.
Day 9 - Yup, still going, but slowing down. I will wait until there is absolutely no activity. Will put
on the bench in a day or so.
Day 11 - Almost ready to keg. Moving it to the bench.
Day 12 - Ready to keg.
KEGGED MONDAY MAY 25
Tastes just like I thought it would. I would like to get a higher FG though, up near 1.014. Kind of dry, but most of my beers in 2020 sucked, so this is just fine. After all it is 2020, so everything sucks.
Blarney Irish Ale
11 lbs. Simpsons Marris Otter
8 ozs. Briess Crystal 120
8 ozs. Briess Crystal 40
2.25 ozs. Simpsons Roast Barley
2.25 ozs. Special III
28.35 g EKG
7 g German Magnum - ( So I can get more brews out of my short supply of EKG )
US - 05 - Pitched yeast at a cool 64 F.
Water Profile - Brown Balanced
PH - 5.50
CA - 50 S04 - 70 CI - 56
O.G. - 1.044
F.G. - 1.010
% - 4.5
SRM - 17
BU - 25
There is a glitch in my Bru'n Water software. I keep seeing my estimated PH at 5.65 on the summary sheet and 5.5 on the adjustment page. I did it over again and I was way over using the Baking Soda. 3 g was way too much, it now said 1.8 g. Not sure why this is happening, but I bet my idiot Windows 10 was behind it. Checked the grist and there were a lot of grains that were not cracked. Maybe should of gone to notch 4 but didn't want too much flour. Boy, do I need another mill. Yea, looks like another 3 - 3.5% beer unless I add some corn sugar. No, I didn't need to add any corn sugar. 74% efficiency, so that is okay for now. Wort tasted real good. The chiller cooled it down to 61F, Not sure why though, I didn't ignore it.
FERMENTATION NOTES
Day 1 - Took awhile to bring the temp up to 68 F.
Day 5 - Still bubbling away. Temp got a bit too high, brought it down to 66 F. Keg when done.
Day 6 - 66 F. Keezer not on but the temp is going down a bit. Will toss on bench with heat on if it
gets any lower. Steady bubbling along. Slowing down just a bit. Should be ready to keg in a
weak or so. This is US-05 so it is slow but a very good yeast. Bought a brick of it, should of
done that all along. A real money saver and I don't have to order from HB stores especially
when I get my bulk grains and hops.
Day 8 - Still kind of active. At least another week, maybe longer.
Day 9 - Yup, still going, but slowing down. I will wait until there is absolutely no activity. Will put
on the bench in a day or so.
Day 11 - Almost ready to keg. Moving it to the bench.
Day 12 - Ready to keg.
KEGGED MONDAY MAY 25
Tastes just like I thought it would. I would like to get a higher FG though, up near 1.014. Kind of dry, but most of my beers in 2020 sucked, so this is just fine. After all it is 2020, so everything sucks.
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