Irish Red lager/ale split batch, how's the recipe look?

Anbrew · 10-28-2008, 10:37 PM

I don't have any brewing software with me right now, but the recipe I'm looking at brewing is something like this:

10 gallons:
20# Marris Otter Pale malt
2# melanoidin malt
2# biscuit malt
1# flaked barley
1/4# roasted barley

?oz of US Goldings for 60 min (whatever gets me in the low 20's IBUs)
Mash at 152F
90 min boil

5 gal on San Francisco Lager yeast (starter) @ 60F
5 gal on Edinburgh Ale yeast (starter) @ 64F

I want this one to be a bit more alcoholic than the style allows for and a tad bit more malty as well.

Thoughts?

Anbrew · 10-29-2008, 02:28 AM

Also: what SRM range is usually considered to be "red"?

Soulive · 10-29-2008, 02:35 AM

Quote:

Originally Posted by Anbrew

Also: what SRM range is usually considered to be "red"?

Around 12-16 SRM is usually "red"...

Anbrew · 10-29-2008, 09:30 PM

I have altered the recipe a little bit due to Austin Homebrew's inability to ship me something in less than 10 days.

10 gallons:
20# Marris Otter Pale malt
2# toasted malt (20L)
1# flaked barley
1/4# roasted barley

LHBS does not have melanoidin or biscuit.

I don't have brewing software handy, will this still give me a reddish beer or should I throw in a bit of crystal malt(s)?

**Saccharomyces** · 10-29-2008, 09:56 PM

I think it looks great.. I'd brew it as is. The roasted barley will give it the red you are looking for.