[Iliff Ave]

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.

[Iliff Ave]

Looks like the most appropriate base malts that I have access to are:
Simpsons Marris Otter
Simpsons Golden Promise
Crisp Pale Ale

[Iliff Ave]

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.

[IMperry9]

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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[HoosierBrew]

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

[Iliff Ave]

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...

[HoosierBrew]

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.

[IMperry9]

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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[coastsidemike]

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.

[Iliff Ave]

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.

[IMperry9]

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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[Iliff Ave]

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.

[69franx]

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?

[Wort-H.O.G.]

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

[Iliff Ave]

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

This may become this year's pumpkin beer if I can't find time to do what I was originally planning...