04/05/2014 – Brew Day

3 lbs – Pale ale malt
1 lb – Cara Munich malt
1 lb – Crystal 120L malt
2 lbs – Munich malt
10 lbs – Munich LME
3 oz – German Hallertau hop pellets (60 min)
2 tabs – Whirl Flock (15 min)
2 capsules – Yeast fuel (15 min)
1 oz – German Hallertau hop pellets (15 min)
1 oz – Centennial hop pellets (15 min)
1 oz – Centennial hop pellets (5 min)

Shook to aerate.

Fermented with Irish Ale Yeast (Wyeast 1084) and Muntons Premium Gold dry yeast in the fermentation chamber at 68 degrees F.

O.G.:
A: 1.052, 12.3 degrees Brix
B: 1.051, 12.3 degrees Brix

04/10/2014 – Racked carboy A to secondary

Needed to free up a fermenter for Brew #62, but didn’t want to take the time to rack carboy B at the same time.

04/16/2014 – Racked carboy B to secondary

05/27/2014 – Kegged Irish Red A & B

F.G.: Carboy A – 1.012, 5.3 degrees Brix, 5.2% ABV
F.G.: Carboy B – 1.012, 7.0 degrees Brix, 5.1% ABV