Author Topic: first irish red  (Read 1489 times)

Offline goschman

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first irish red
« on: August 04, 2015, 01:34:41 PM »
So the wifey wants me to brew a red fro the first time. I have never researched a good recipe. Any pointers? Any recommendations on base malt. I normally use german malts so I realize that won't work well here...

I was assuming that it would be mostly base malt with some crystal and enough roasted barley to make it 'red', EKG hops, and Irish ale yeast.
« Last Edit: August 04, 2015, 01:39:30 PM by goschman »
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Offline goschman

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Re: first irish red
« Reply #1 on: August 04, 2015, 01:54:52 PM »
Looks like the most appropriate base malts that I have access to are:
Simpsons Marris Otter
Simpsons Golden Promise
Crisp Pale Ale
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Offline goschman

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Re: first irish red
« Reply #2 on: August 04, 2015, 02:16:08 PM »
I have come up with this as a first draft. I am still not sure how much crystal should be there...
93% base malt
5.7% crystal
1.3% roasted barley

14 SRM

EKG @ 60 min, & ? for ~23 IBUs
Irish Ale yeast

As an alternative, could I get away with bittering with Magnum and using some Willamette? What about using S04 yeast? I get it if this takes me too far away but am just curious. I am not big on using hops that I don't have or don't use on a regular basis.
« Last Edit: August 04, 2015, 02:18:13 PM by goschman »
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Offline IMperry9

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Re: first irish red
« Reply #3 on: August 04, 2015, 02:55:08 PM »
I think that using the magnum and Willamette would be fine. I think your grain bill looks good maybe a touch more roasted barely? as for a base malt everything you mentioned should work well. Personally I love Irish Ale Malt in many of my beers.

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Offline HoosierBrew

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Re: first irish red
« Reply #4 on: August 04, 2015, 03:02:56 PM »
I think that using the magnum and Willamette would be fine. I think your grain bill looks good maybe a touch more roasted barely? as for a base malt everything you mentioned should work well. Personally I love Irish Ale Malt in many of my beers.

+1
Jon H.

Offline goschman

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Re: first irish red
« Reply #5 on: August 04, 2015, 03:06:26 PM »
How much roasted barley would you recommend? I think what I have ends up only being about 2 oz.

I use 3 oz of carafa III in my altbier and the roast is noticeable...
« Last Edit: August 04, 2015, 03:08:17 PM by goschman »
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Offline HoosierBrew

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Re: first irish red
« Reply #6 on: August 04, 2015, 03:27:05 PM »
How much roasted barley would you recommend? I think what I have ends up only being about 2 oz.

I use 3 oz of carafa III in my altbier and the roast is noticeable...

I wouldn't use over two oz personally. Or you could use Midnight Wheat and get no roast at all.
Jon H.

Offline IMperry9

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Re: first irish red
« Reply #7 on: August 04, 2015, 04:38:08 PM »
You could use up to 4oz and still get the right amount of roast for your red ale. Personally in beers that have roasted malts I find that I use more than other people usually do. It's really your call but either way I think you will have a good beer

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Re: first irish red
« Reply #8 on: August 05, 2015, 04:17:58 AM »
With an Irish Red the BJCP guidelines mention a subtle toffee/caramel sweetness; curious if anyone knows if it is possible with the recipe as is?  Wondering if some of the wort should be pulled aside and reduced like a scotch ale to achieve this flavor.   I'm not sure how else to achieve it.

Cheers.
« Last Edit: August 05, 2015, 04:41:09 AM by surfin_mikeg »

Offline goschman

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Re: first irish red
« Reply #9 on: August 05, 2015, 01:09:25 PM »
After searching for recipes, it seems that the majority have some combination of base malt, one or two types of crystal malt, and roasted barley. I assume that the caramel notes come from the crystal malt in combination with a maltier base.
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Offline IMperry9

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Re: first irish red
« Reply #10 on: August 05, 2015, 02:33:17 PM »
Ingredients

9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

 I found this on BYO. The Caramel and toasted notes come from the biscuity base malt and the caramel Malts. You should have enough In your recipe to achieve caramel notes

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Offline goschman

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Re: first irish red
« Reply #11 on: August 05, 2015, 03:06:11 PM »
Ingredients

9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

 I found this on BYO. The Caramel and toasted notes come from the biscuity base malt and the caramel Malts. You should have enough In your recipe to achieve caramel notes

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This is the exact same recipe that I found and am going to fashion mine after. I am going to decrease the amount of roasted barley (use Crisp which is 500L I believe) and make a hop substitution but keep it pretty much the same other than that.
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Offline 69franx

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Re: first irish red
« Reply #12 on: August 05, 2015, 06:05:52 PM »
looks very tasty. Have not made an Irish Red myself yet, looks like a good place to start. Safe to assume MO would also work as the base?
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Re: first irish red
« Reply #13 on: August 05, 2015, 06:44:01 PM »
looks very tasty. Have not made an Irish Red myself yet, looks like a good place to start. Safe to assume MO would also work as the base?

for sure Frank on MO..personal preference
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Offline goschman

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Re: first irish red
« Reply #14 on: August 05, 2015, 07:34:34 PM »
I think I have settled on this:

9.5# MO
5 oz British light crystal (45L)
5 oz British very dark crystal (120L)
2 oz Crisp Roasted Barley (500L)

10 g Magnum 60 min
14 g Willamette 60 min

US05 or S04 yeast

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