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ApothecaryBrewing 01-28-2013 08:01 PM

Gearing up for St. Patty's Day - IRISH RED!
 
Just looking for some input on my latest recipe that I am hoping to brew up for St. Patty's Day. SWMBO is of Irish/Scottish lineage and I figured I would do this one up for her.

Let me know what you think. My main concerns are type of yeast and if I am using enough CaraPils for head retention...

Mcnelis' Irish Red

Size: 5.2 Gallons
Est. OG: 1.055
Est. FG: 1.014
Est. IBU: 22.4
SRM: 13
Boil Time: 60 min.
Efficiency: 70%

Ingredients:
9.5# Maris Otter 79%
1# Caramunich 8%
1# Melanoiden Malt 8%
0.5# CaraPils 4%
----
1 oz. Willamette (5.5%AA) @ 45min
1 oz. Willamette (5.5%AA) @ 5min
----
1 pkg. Danstar Nottingham Ale Yeast


Any feedback would be nice, especially in terms of the yeast and use of carapils.

Thanks!

ApothecaryBrewing 01-29-2013 12:07 PM

I guess it must be perfect then?

Brewtah 01-29-2013 12:11 PM

I like wyeast 1084 Irish ale yeast. You could put 1oz peat. I just made an Irish Ale with Scottish tendencies, just like my Mom's side of the family. :)

LLBeanJ 01-29-2013 01:45 PM

The yeast should be fine, but if it were me I'd go with one of the liquid Irish Ale strains, either Wyeast 1084 or White Labs WLP004. And .5 LB carapils should be more than enough for the head retention.

When I think of an Irish Red, I think roasty, but you don't have any malt in the recipe that will achieve that. You might consider adding .5 LB roasted barley (300). The 1 LB melanoiden is certainly going to give you the deep red color, but in combination with the 1 LB of caramunich, it may be over the top in maltiness, which isn't really to style, more like a Scotch Ale. I'm not sure how much that matters to you. Personnally, I'd drop the melanoiden, cut the caramunich to .5 LB and add .5 LB of C120. But in the end, it's your recipe, so do whatever you want.

ApothecaryBrewing 01-29-2013 02:18 PM

I haven't brewed an Irish Red before and typically don't drink them so I appreciate the input. I have tweaked the grain bill but think I will stick with the Nottingham yeast since I don't really want to have to make a starter or buy more than 1 vial of liquid yeast.
  • 10# Maris Otter
  • 6 oz. Roasted Barley
  • 4 oz. Crystal 60
  • 4 oz. CaraPils

Hops and yeast are as they were. I avoided the C-120 because it ended up making things too dark with the roasted barely. As it is now, this should come in around 16 SRM. Thanks for the help!

LLBeanJ 01-29-2013 02:21 PM

Looks good. Be sure to let us know how it turns out.

ApothecaryBrewing 01-29-2013 02:25 PM

Definitely! Hoping for a little luck o' the Irish on this one... It will be my 3rd AG batch and I have yet to really dial in my process. My volumes are typically off and I have only been seeing about 65-70% efficiency.

SwivelHips 01-29-2013 06:54 PM

The revised recipe looks a fair bit like the IRA I just brewed, only using EKGs and Wyeast 1084, though the Notty should do just fine. Just bottled it on the weekend so no feedback yet, but I'm confident it will be quite nice. With 6 oz each of C40 and C120, it is pretty dark for a red, but they should also give it some subtle complexities. Dang, this is making me thirsty...

jubelale 01-29-2013 07:34 PM

I think you really need to use one of the liquid Irish yeasts to make it an Irish Red. The yeast character is key to this style.

ApothecaryBrewing 01-29-2013 07:51 PM

That's what I was originally thinking, but after looking through the recipes on here I found that even some of the highest ranking Irish Red's used Chico yeast which is virtually invisible and doesn't leave much of a yeast profile.

After doing some reading, it seemed that as long as I used some ale yeast strain that wasn't meant for wheats I would be okay and an English Ale yeast just seemed appropriate. Maybe I will split the batch and pitch Irish Red in one and Notty in the other and see what happens.


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