Twas a month before Saint Patrick’s Day and all through the apartment, Not a yeast bug was stirring, not even some brett.
I think this beer proves that it is never too late to brew a holiday batch if you take some steps in advance to make sure your beer ferments quickly and well. The first thing I did was make an ample yeast starter 1 week in advance. This allowed the beer to start fermenting the second the yeast hit the wort. The next thing I did was pick a recipe which had a low starting gravity. While this is not a session beer, its definitely a lower alcohol example of the style. Finally I fermented at the high end of the yeast’s temperature range…. actually this is where I messed up. I fermented at the low end of the yeast fermentation range, leading to a lot of lag time in fermentation. I honestly believe that this beer would have benefited from more time or possibly just a higher fermentation temperature. Given that this beer was only 3 weeks old at kegging, its not bad, but it could definitely use improvement.
Recipe (Courtesy of Jamil Zainasheff) :
- 11 lb Marris Otter
- 6 oz Crystal 40 L
- 6 oz Crystal 120 L
- 6 oz Roasted Barley
- 1.25 oz East Kent Golding – 60 min
Yeast: Wyeast 1084 (Irish Ale)
Notes: Beer Placed 3rd Place at NJ State Fair Homebrew Competition in Irish and Scottish Beer Category.
Personal Score Sheet: Irish Red Score