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RIC0 10-26-2012 02:27 PM

Make my red ale better
 
I'm about to brew up some simple red ale but would like to add some pizzazz to it and would like to hear from those that have done red ales and given them that little bit of extra flavor.

Thanks in advance for your input....:tank:

Shmrak12 10-26-2012 02:43 PM

In my red ales I like to use a lb or so of munich malt in the mash for a toasty flavor, as well as use american hops in the boil. Try a knockout hop addition to give your red some nice aroma after fermentation.

CHEERS

shutupjojo 10-26-2012 03:00 PM

Here's an Irish red that we've been brewing . Always a hit. Saccharomyces posted this recipe a few years ago. A little more roastier than most reds.

70% Maris Otter
20%Vienna
4% roasted barley
6% C 120
16 IBU Fuggles FWH
4.2 IBU EKG 15 min.

Yooper 10-26-2012 03:28 PM

What kind of red? Irish red, or American red?

RIC0 10-26-2012 08:58 PM

American

Yooper 10-26-2012 10:41 PM

I like American reds to be pretty hoppy, often with cascade hops. This wiki article was written by one of the HBT members, "Bob": http://www.homebrewtalk.com/wiki/ind...erican_Red_Ale

I'd probably mix up the crystal malt, using 1/2 40L and 1/2 80L, up to 15% of the grainbill, and hop with Amercian c-hops. An all cascade red is great.

What is your current recipe? We can look at it and help you tweak it to be perfect.

RIC0 10-28-2012 12:36 PM

Well i've decided to add a shot or maybe two of cabin fever whiskey when i bottle. Cabin fever is a whiskey with pure vermont maple syrup infused into it. When chilled it is very very smooth and almost sweet for being a whiskey. I only want a hint of the flavor nothing overpowering like a bourbon barrell stout or porter. We'll see how it goes as its on its first day of fermenting today so here in a few weeks i'll add a shot an taste if more is needed then i'll add more but i thing two shots will be the most i add.

RUNningonbrew 10-28-2012 12:58 PM

If its American red add some rye malt and a pound of Thai palm sugar

Glynn 10-28-2012 01:11 PM

I will be pulling this one out of the primary this weekend for dry hopping

10 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 85.1 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 2 4.3 %
8.0 oz Crystal Malt Pale (Thomas Fawcett) (25.0 SRM) Grain 3 4.3 %
4.0 oz Crystal Malt 1 (Thomas Fawcett) (45.0 SRM) Grain 4 2.1 %
4.0 oz Crystal Malt 2 (Thomas Facett) (65.0 SRM) Grain 5 2.1 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 6 2.1 %
0.50 oz Cascade pellet [6.20 %] - First Wort 60.0 min Hop 7 10.3 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Palisade [7.50 %] - Boil 15.0 min Hop 9 11.3 IBUs
1.00 oz Cascade pellet [6.20 %] - Boil 10.0 min Hop 10 6.8 IBUs
1.00 oz Citra pellet 1 [13.90 %] - Boil 5.0 min Hop 11 8.4 IBUs
1.00 oz Citra pellet 1 [13.90 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 13 -
1.00 oz Cascade pellet [6.20 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Citra pellet 1 [13.90 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs


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