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Old 12-16-2010, 04:54 PM   #1
daniel4616
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Default Irish Red Recipe- Suggestions welcome.

Me and a friend are brewing Irish Red Ales and having a little competition. I am going with the classic Irish Red style. I have been reading up on this a lot and have almost completed my recipe:

GRAINS
2-Row : 7lbs
M.Otter : 3lbs
Roasted Barley : 2-4oz @ Mashout
Crystal 40L : 0.5lbs
CaraRed : 0.5lbs

HOPS
Northdown Bittering @ 60 mins

YEAST
US-05

EXTRA
Irish Moss
Sugar? *I want it to have the typical Irish Red dryness*

Anyhelp is appreciated greatly, I was going to mash on the higher side to keep it a little thicker, around 154. Two weeks in primary, one week in secondary.
Going to start this beer in a few weeks and with any luck this will be my first beer I will keg. The ones in bottles I want to be very clear with a bright head. Any tips on getting a good reddish hue and a nice clear beer I will LOVE to hear.

Not too sure on the Northdown hops, maybe use some EKG or Fuggle, anyone have anythoughts on the sugar to dry it up a little? Any suggestions on my grain bill? SRM with the above grain bill using 4oz of Roasted Barley is 18.18.

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Old 12-16-2010, 06:08 PM   #2
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If you want it drier, you shouldn't be mashing at high as 154, but more like 150 or 148. Mashing higher will make it more sweet. I might also suggest replacing the C40 with a smaller or similar amount of higher-range crystal, I use C150 in my irish red, I feel it gives it a better red hue.

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Old 12-16-2010, 06:13 PM   #3
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Gotcha, will boil at 148-150, just wanted a little bit of mouthfeel, but I am more concerned with the color and flavor. Also, would maybe 4oz of the C100 or C150 be enough or too much?

Thanks btw on quick reply.

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Old 12-16-2010, 06:25 PM   #4
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If you want some extra mouthfeel, toss in some flaked barley. my irish red looks like this (in percentages, I dont' have my beersmith here, I'm at work)

MO: 81%
C150: 5%
Flaked Barley: 3%
Roasted Barley: 1%

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Old 12-16-2010, 06:43 PM   #5
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"Irish red" flavor comes from Irish Yeast. There is no Dry Irish yeast, I would think the right yeast would be necessary to make a good Irish Red.

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Old 12-16-2010, 06:45 PM   #6
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I read that the yeast that should be used should give off as little esters as possible, thats why I chose US-05. Irish Reds from what I understand have VERY little "yeast" flavors. Any suggestions if you think that US-05 is a poor choice?

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