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Old 08-02-2012, 04:08 AM   #1
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Default AG Irish Red Ale help.

I wanted a simple Haus Irish Red Ale. I just wanted to get some thoughts on this one. I would like it to be around 5%, on the malty side and medium bodied.

Irish Red Ale
Batch Size: 6.00 gal

Ingredients
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 86.4 %
1 lbs Caraaroma (130.0 SRM) Grain 2 9.1 %
8.0 oz Carafoam (2.0 SRM) Grain 3 4.5 %
1.00 oz Challenger [7.50 %] - Boil 60.0 min Hop 4 22.8 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 5 -


I appreciate your feedback.

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Old 08-02-2012, 05:44 AM   #2
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Irish reds generally have some roast barley in there, traditionally anyway. 1-2% will give it that nutty character.

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Old 08-02-2012, 10:34 AM   #3
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That's a bit much caraaroma. Might want to cut it back a bit for a house red. Also consider flaked barley in lieu of carafoam. I use roasted barley in my winter reds but omit for summer reds. I'm brewing this one up this weekend.

5 lbs Munich Malt (9.0 SRM) 47.6 %
4 lbs Pale Malt (2 Row) 38.1 %
1 lbs Barley, Flaked 9.5 %
4.0 oz Caraaroma (130.0 SRM) 2.4 %
4.0 oz English Crystal, Medium (55.0 SRM) 2.4%

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Old 08-02-2012, 11:23 AM   #4
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I am using beer smith, so going off of this for color. I used the caraaroma to get the red color, what else works well? What do you guys think of the MO for the base malt? I have never used MO before.

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Old 08-02-2012, 12:47 PM   #5
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Here is a recipe for an Irish Red that I brew several times a year, it comes out very nice and malty with just a hint of toasty/biscuity notes

9.00 lb Maris Otter
0.50 lb Crystal 40
0.25 lb Flaked Oats
0.13 lb Black Patent

1.00 oz East Kent Goldings [5.00 %] (60 min)
0.50 oz East Kent Goldings [5.00 %] (2 min)

1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1600 ml] Yeast-Ale

Mash @ 154 for 60 min.
Ferment @ 65 for 3 weeks then keg and carb (or bottle)

This comes out to about 5% ABV

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Old 08-02-2012, 01:02 PM   #6
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I like MO base malt. 2 oz of roasted barley gives it just about the perfect color. Some crystal is usually added too.

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Old 08-02-2012, 01:12 PM   #7
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Quote:
Originally Posted by cblack85
Here is a recipe for an Irish Red that I brew several times a year, it comes out very nice and malty with just a hint of toasty/biscuity notes

9.00 lb Maris Otter
0.50 lb Crystal 40
0.25 lb Flaked Oats
0.13 lb Black Patent

1.00 oz East Kent Goldings [5.00 %] (60 min)
0.50 oz East Kent Goldings [5.00 %] (2 min)

1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1600 ml] Yeast-Ale

Mash @ 154 for 60 min.
Ferment @ 65 for 3 weeks then keg and carb (or bottle)

This comes out to about 5% ABV
Does this fermenting time include conditioning? I might switch to EKG because I have 1/2 oz left over.
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Old 08-02-2012, 01:17 PM   #8
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Quote:
Originally Posted by MirImage View Post
Does this fermenting time include conditioning? I might switch to EKG because I have 1/2 oz left over.
I usually leave it in the primary for 3 weeks, then keg. I will usually leave it in the keg at serving temp for about 2 weeks before I start pouring.
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Old 08-02-2012, 03:15 PM   #9
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Thanks everyone for the help. I'm going on holiday for a few days so may or may not get a chance to tweak he recipe. I plan on brewing this mid to late Aug then have a tweaked 2nd batch by Dec when my Dad visits (his favorite style).

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Old 08-03-2012, 10:57 AM   #10
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Hey MirImage. Let me help out a bit with this. First, the Marris Otter is perfectly fine in this recipe. You're right that you do want some good red coloration, but let's be particular with how we get to it. A little CaraAroma is fine, if you want that, but it shouldn't be quite that much.

You defined your goals as being red, tasting malty, and specifically Irish.

The other responses in this thread are absolutely right about the roasted barley. Use just a touch of it to get a bitter finish (5% or less), which will really help the drinkability of the final product. If you add a lot, you'll notice that it becomes a stout. Just a bit makes it red to brown.

The maltiness you want will comes from your choice of other malts. You're on the right track with the Cara products, but go with standard caramel (crystal) malts. Pick about three, like 20, 40, and 60. Mix them in your malt bill as necessary to get the color you want. The different levels of crystal cause different flavors, and this will give your beer a wonderful complexity.

If you're interested in some other ways to get malty character, try some Vienna or Munich base malts in addition to the Marris Otter for some more subtle tastes.


So, that's color and maltiness. You also said Irish too. Now, what makes the beer Irish? Unless you're using Dublin water or something, it's probably just the Irish yeast. For reds and stouts, many folks jump directly to the Irish strain. It's an awesome one, but it also excels at making very dry beers (like stouts). For your malty red, you might consider a sweeter British version, such as Scottish or English. I realize this removes the "Irish" element, but it was otherwise just an Irish Red in name, right?

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