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**vinnythering** · 07-03-2012, 07:25 AM

Yup, another "check my recipe" thread. If you've read any of my previous posts, I have stated that I will be doing this for a while. I think this one is in the bag but I want to be sure.

Style: Irish Red Ale

Estimated Measurements:
SRM: 12.4 SRM
IBU: 18.9 IBUs
OG: 1.051 SG
FG: 1.014 SG
ABV: 4.9 %

84.2% 8 lb Maris Otter
7.9 % 12oz Carared
3.9 % 6 oz Special Roast
2.6 % 4 oz Melanoiden
1.3 % 2 oz Black Patent

Add 10 qt of 130F water - 122F for 20 min
Add 7 qt of 210F water - 154F for 60 min
Decoct 5.5 qt of mash and boil it - 168F for 10 min

0.50 oz Willamette 4.0 % ---------- Boil 60 min
0.50 oz Goldings, East Kent 5.4 % - Boil 30 min
0.50 oz Goldings, East Kent 5.4 % - Boil 15 min
1 Whirlfloc Tablet ---------------- Boil 15 min
0.50 oz Willamette 4.0 % ---------- Boil 1 min

White Labs Edinburgh Ale Yeast WLP028

2 weeks primary at 67F
2 weeks secondary at 67F

That's it. It will be brewed July 27. I'm open to suggestions. I am hoping for a slightly nutty, medium-high malt flavor and a deep red color. Hopefully a big dense head but that's negotiable.

beeber · 07-03-2012, 09:34 AM

It looks fine to me, love the hops. I would swap the black patent for roasted barley, but that's what I prefer.

SkiNuke · 07-03-2012, 03:32 PM

I'd reduce the flavor/aroma hops too. Its supposed to be malty and have little (if any) flavor/hop aroma, and that hop schedule is dangerously close to my bitter recipe.

BrewThruYou · 07-03-2012, 03:44 PM

I also say roasted barley instead of black patent, but looks good otherwise!

**vinnythering** · 07-03-2012, 04:19 PM

I was a little suspect of my later additions. Thanks for the input!

The SRM seems a little low to me, should I add an ounce or two more of roasted barley? Here is the revised recipe so far.

Style: Irish Red Ale

Estimated Measurements:
SRM: 10.7 SRM
IBU: 22.8 IBUs
OG: 1.051 SG
FG: 1.014 SG
ABV: 4.9 %

84.2% 8 lb Maris Otter
7.9 % 12oz Carared
3.9 % 6 oz Special Roast
2.6 % 4 oz Melanoiden
1.3 % 2 oz Black Roasted Barley

Add 10 qt of 130F water - 122F for 20 min
Add 7 qt of 210F water - 154F for 60 min
Decoct 5.5 qt of mash and boil it - 168F for 10 min

0.50 oz Willamette 4.0 % ---------- Boil 60 min
0.50 oz Goldings, East Kent 5.4 % - Boil 30 min
0.50 oz Goldings, East Kent 5.4 % - Boil 20 min
0.50 oz Willamette 4.0 % ---------- Boil 15 min
1 Whirlfloc Tablet ---------------- Boil 15 min

White Labs Edinburgh Ale Yeast WLP028

2 weeks primary at 67F
2 weeks secondary at 67F

SkiNuke · 07-03-2012, 04:27 PM

I made an Irish Red Ale with an SRM 13-14 and it didn't seem red enough. Jamil's Irish Red Ale is up at 16 SRM I think. I'd suggest 4oz of Roasted Barley, I've seen recipes that go up to 6oz.

With regards to the hop schedule, don't bother with a complicated one, make it simple: 60/15. With the last one I did I didn't even bother with anything less than 60. But its your beer, anything I am suggesting is just nitpicking.

**vinnythering** · 07-03-2012, 04:46 PM

So what do you suggest? 0.5 oz each at 60 and the rest at 15? That would put me at 24.2 IBUs. A little higher than I want but it's within style range. I don't like storing open bags of hops, so I try to distribute full ounces throughout the boil.

I was considering adding more roasted barley because the same thing happened to me. The last one I made turned out cloudy and pale with no red color at all. Adding an additional ounce of black roasted barley raises SRM to 14.5 and one more on top of that puts me at 16.4. I think I will add one instead of two (3 oz total).

SkiNuke · 07-03-2012, 06:02 PM

Use your 60 minute additions as a flexible tool to achieve the IBUs you want. Choose your flavor and aroma by amounts.

I would suggest doing only a 60 minute addition, but if you want some hop presence I would do .25 at 0 and .25 at 15 (or just .5 at 15). Either way, choose your 60 minute addition to meet your IBUs.

**vinnythering** · 07-20-2012, 09:37 PM

I brewed this up a week ago. Been lazy/busy. At the advice of my LHBS owner, I substituted the EKG for Fuggles. Here is the new recipe and the numbers:

Estimated Measurements:
SRM: 14.5 SRM
IBU: 21.1 IBUs
OG: 1.051 SG
FG: 1.014 SG
ABV: 5.1 %

84.2% 8 lb Maris Otter
7.9 % 12oz Carared
3.9 % 6 oz Special Roast
2.6 % 4 oz Melanoiden
1.3 % 3 oz Black Roasted Barley

Add 8 qt of 130F water - 122F for 20 min
Add 5.5 qt of 210F water - 152F for 60 min
Decoct 5 qt of mash and boil it - 168F for 10 min

0.50 oz Willamette 4.0 % ---------- Boil 60 min
0.50 oz Fuggles 4.2 % ------------- Boil 60 min
0.50 oz Fuggles 4.2 % ------------- Boil 15 min
0.50 oz Willamette 4.0 % ---------- Boil 15 min
1 Whirlfloc Tablet ---------------- Boil 15 min

White Labs Edinburgh Ale Yeast WLP028

2 weeks primary at 67F
2 weeks secondary at 67F

Measurements:
Pre-Boil: 1.050
OG: 1.055

Looks a lot better than my first attempt at a red. I've got a good feeling about this one. Everything went smoothly and I'm happy with the process so far. I will update again when I rack to secondary and take another measurement.

**vinnythering** · 07-29-2012, 06:31 AM

I measured 1.018 when racking to secondary today. It tastes pretty good, but not quite what I was hoping for. It's a little too roasty and bitter. I'm expecting that to calm down during secondary though. Overall, I'm mostly happy with this one. I will update again in a couple weeks. Cheers!