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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Irish Red Ale Recipe Critique
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Old 03-02-2010, 01:36 AM   #1
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Default Irish Red Ale Recipe Critique

Hi all,

Thanks in advance to anyone that has some recommendations.

This is the first Irish Red Recipe I've made, so I'm all ears.

Irish Red - Irish Red Ale
================================================== ==============================
Batch Size: 5.250 gal
Boil Size: 6.375 gal
Boil Time: 60 min
Efficiency: 70%
OG: 1.049
FG: 1.010
ABV: 5.1%
Bitterness: 21.6 IBUs (Tinseth)
Color: 11 SRM (Mosher)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 8.500 lb Yes No 79% 2 L
Caramel/Crystal Malt - 40L Grain 8.000 oz Yes No 74% 40 L
Roasted Barley Grain 4.000 oz Yes No 55% 300 L
Barley, Flaked Grain 16.000 oz Yes No 70% 2 L

Hops
================================================== ==============================
Name Alpha Amount Use Time IBU
Kent Goldings 5.5% 1.000 oz Boil 45.000 min 17.7
Fuggles 4.5% 0.500 oz Boil 15.000 min 3.9

Yeast
================================================== ==============================
Name Type Form Amount Stage
Danstar - Nottingham Ale Dry 2.232 tsp Primary

Mash
================================================== ==============================
Name Type Amount Target Time
Conversion Infusion 3.331 gal 155.000 F 1.000 hr
Batch Sparge Infusion 4.501 gal 165.200 F 15.000 min



I don't have easy access to MO, so it's out of the question for base malts. Also, how would S04 be for an Irish Red?? Too fruity? Is the flaked barley needed or out of style? I though it would impart a nice mouthfeel, but if it doesn't belong I'll scrap it.

Thanks again.

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Old 03-02-2010, 01:48 AM   #2
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Hi, I think it looks pretty good. I was going to ask about the flaked barley, I don't think its necessary, but its always fun to experiment with something new. Are you adding the roasted barley at the mashout? This will help add color without the roasty flavor. I recently used the whitelabs edinburgh yeast strain for a red ale - it attenuated better than I thought it might, but can't report on how it turned out yet, not yet in bottles. I also used english hops, but increased the amounts from what you have (had about 28 ibu).

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Old 03-02-2010, 02:40 AM   #3
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Thanks for the response pappers. I'll be mashing the roasted barley. I wanted a subtle hint of roastiness. The local brewpub has an Irish Red on tap right now, and I swear I could get a hint of roasted barley. It was really good, so that's what I'm going for. How roasty do you think this thing will turn out? Or should I reduce the roasted a tad more?

re yeast. Stylistically, is it okay to use an english strain the might be a little fruitier than notty?? Truthfully, I'm not a stickler to style, just use it as a guideline.

Thanks again and happy brewing.

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Old 03-02-2010, 03:52 AM   #4
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http://www.bjcp.org/styles04/Category9.php#style9D

According to this, Irish Red Ale should exhibit no esters.

On the other hand, Red Ale has become like a lot of beer styles - very diverse, especially on this side of the pond. But if you're going by the style guidelines, you want a clean yeast strain, fermented at low temperatures. The guidelines even talk about using a lager yeast.
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Old 03-02-2010, 03:54 AM   #5
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Recipe in my dropdown took 1st place at the HBT comp last year... Just sayin'.

A pound of crystal is definitely too much. 8oz is probably OK. I would definitely stay under that.

I would go with US-05 if you want dry yeast. S-04 is definitely too estery.

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Old 03-02-2010, 04:07 AM   #6
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Quote:
Originally Posted by Pappers View Post
http://www.bjcp.org/styles04/Category9.php#style9D

According to this, Irish Red Ale should exhibit no esters.

On the other hand, Red Ale has become like a lot of beer styles - very diverse, especially on this side of the pond. But if you're going by the style guidelines, you want a clean yeast strain, fermented at low temperatures. The guidelines even talk about using a lager yeast.
Got it, Notty it is, I just washed some the other day. I may try some S05 though.

Quote:
Recipe in my dropdown took 1st place at the HBT comp last year... Just sayin'.

A pound of crystal is definitely too much. 8oz is probably OK. I would definitely stay under that.

I would go with US-05 if you want dry yeast. S-04 is definitely too estery.
Why is a pound of Caramel 60 too much? Will it be too sweet or hide the roasted barley? I'm not arguing, just curious as to why you suggest otherwise. Should I use something besides C60?

Thanks again guys for your help.
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Old 03-02-2010, 04:46 AM   #7
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Would Crystal 140L contribute a red hue?

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Old 03-02-2010, 04:49 AM   #8
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Anthony, I don't think I've ever seen 140L crystal, most recipes seem to call for 40 or 60 L. Some also use very small amounts of roasted barley, either mashed or added at mash out (for color but not flavor).

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Old 03-02-2010, 05:20 AM   #9
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Quote:
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Why is a pound of Caramel 60 too much? Will it be too sweet or hide the roasted barley? I'm not arguing, just curious as to why you suggest otherwise. Should I use something besides C60?
Far too sweet. You want it to be balanced up front with a dry finish. IPAs, same thing, most homebrews I have had in both styles are far too sweet because the crystal is too much.
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Old 03-02-2010, 04:31 PM   #10
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Quote:
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Far too sweet. You want it to be balanced up front with a dry finish. IPAs, same thing, most homebrews I have had in both styles are far too sweet because the crystal is too much.
True to style Irish Reds do have a dry finish. But generally, 1 lb of caramel in a total grain bill of 9 or 10 lbs is not going to give a tremendously, horrifically sweet beer. Just my two cents - but I don't have an award winning recipe like Saccharomyces does You should listen to him.
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