In the summer Roy planning to travel to Germany and participate in a metal music festival named Wacken Open Air.
This year Roy and another local guy decided to make a side event for people that are homebrewers as well.
They contacted a local Brewery in Wacken who agreed to facilitate this tasting event of handcrafted beers with the local Wacken Brewery beers.
We decided to brew again the Irish red that we brewed before for this Wacken-Open-Air side event.

Preparations for the brew-day:

Since we both were busy to jump to the LHBS, we asked a fellow brewer to bring us the ingredients for this batch. I met him a night before we planned to brew and took the bag from him assuming all the ingredients were inside…

Brewday:

Early morning, I add the grains to the water, starting the mash…
And then I realised that the bag contains just grains, no hops and no yeast!
A few text messages with Roy and we both understood that we won’t be able to get the hops for this recipe before mash ends, So we decide to let this Irish red recipe to become an “Irish-Polish-Slovenian-USA Red Ale”.

Substetions

Williamette 60g @60 min became S.Aurora 30g + Marynka 30g @60 min
Williamette 45g @30 min became S.Aurora 45g @30 min
Williamette 15g @0 min became S.Aurora 15g @0 min
And I used Us-05 yeast instead of S-04.

Fermentation profile at 18c.
We both agreed to try and brew the Irish Red Ale again next week and this time to follow the recipe.

Read part 2