This Week in Brew Disasters: Big Irish American Red Ale follow-up/Taste and Specific Gravity

Here's Big Red at 1 week old

Last week in brew disasters at the Rhythm and Brews festival in Lakeport, CA on Saturday, Saint Patrick’s Day, March 17, 2012, Paul and Norm avoided scalding anyone while producing 10 gallons of Big Irish American Red beer wort in 30 minutes 3 hours inside a drafty hall filled with randomly running children people unaware that we were boiling liquid.

Today, I took my first sample of the wort beer (That’s it on the right ==>). The specific gravity measured at 1.023. That’s after one week in the fermenter at 64F. I tasted it too. It’s okay. Though there are some “dish soap” tastes–probably phenols produced by the yeast. I’m hoping that a week or two longer in the carboy helps. Unless, it really is dish soap then there’s no hope for it.

Should I add more yeast to try to get the specific gravity down to 1.015 and clean up some of those phenol tastes?


17.00 lb Pale Liquid Extract (4.0 SRM)
0.75 lb Caramel/Crystal Malt – 40L (40.0 SRM)
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM)
0.75 lb Roasted Barley (300.0 SRM)
2 oz Columbus hops (added at 20 minutes before flame off)
2 oz Centennial hops (added at 10 minutes before flame off)
2 oz Citra hops (added at 1 minute before flame off)
2 oz Amarillo Gold hops (added at 1 minute before flame off)
California Ale Yeast (White Labs #WLP001)

After the yeast has been added and two weeks of fermentation here is the expected beer profile:
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.3 %
Actual Alcohol by Vol: 6.3 %
Bitterness: 44.5 IBU
Calories: 278 cal/pint
Est Color: 19.2 SRM

Cervesariis Feliciter.” (“Long live the Brewsters”) — Ancient Roman Blessing


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