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-   -   My Irish Red is more "well kinda it has a red hue" than red (http://www.homebrewtalk.com/f12/my-irish-red-more-well-kinda-has-red-hue-than-red-94591/)

SkinnyShamrock 12-26-2008 03:33 PM

My Irish Red is more "well kinda it has a red hue" than red
 
Ok, so I made a hybrid APA/Irish Red, here's my recipe:

-5 gallon batch, 2 gallon boil
-Steeped 8 oz. Crystal 80 and 2 oz. roasted barley for ~30 minutes while water heated, removed once temp. went over 160*
-Added 2 lbs. light DME, boiled, added .5 oz Centennial
-At 15 minutes left, added 1 lb. light DME, 2 lbs. amber DME, and tsp. Irish moss
-At 10 minutes left, added .25 oz Centennial
-Chilled, added water to make 5 gallons, pitched WLP004 Irish Ale yeast

About the steeping grains: I had asked the guy at the LHBS about making a red ale, and he said that's what he had used when he did one last year. When I steeped them, the wort did have a beautiful dark red color, but it went away, especially when I added the water in the fermenter. My guess is I watered it down too much. Should I have used more steeping grains?

http://i53.photobucket.com/albums/g7...9/DSCN0734.jpg

http://i53.photobucket.com/albums/g7...9/DSCN0735.jpg

The gravity sample tasted awesome, so one hand, who cares what it looks like, it tastes great!

Otis The Drunk 12-26-2008 03:43 PM

It will be good... Relax, Don't Worry, Have a Homebrew

Saccharomyces 12-26-2008 05:15 PM

What you described is EXACTLY what I would recommend for making a red ale. To the "T". It will probably come out really good.

You will NOT get something that looks like Killians unless you use food dye, because that's how THEY do it... Cheaters! :p

Otis The Drunk 12-26-2008 05:44 PM

Just how much food dye do they use? :D

DylansDad 12-26-2008 05:46 PM

That's how my extract kit looked and it is so tasty! Give it 3 weeks in the bottles before drinking and it will be incredible.

Here is mine after it settled.

Gordie 12-26-2008 06:59 PM

If it doesn't come out the way you want it, throw a small amount of melanoidin malt in next time. A touch can bring up a nice red color.

Given your recipe, the C80 and the roast should do a good job at getting you what you're looking for. I'd probably trust the recipe.

SkinnyShamrock 12-26-2008 07:06 PM

RDWHAHB. Gotcha.

I'll look into the melanoidin malt next time, perhaps.

fratermus 12-27-2008 02:55 PM

I bet as it clears it will look deeper red.

reim0027 12-27-2008 02:56 PM

RDWHAHB - I love it. Coming from my "vast" experience of 3 batches, I have already learned that motto. I thought I messed up each batch and I would be left with 5 gallons of garbage. Guess what happened? Everything turned out well. I learned some mistakes and how to prevent them, and still got to enjoy good tasting beer.

Good luck with your Irish Red hybrid.

Pelikan 12-27-2008 03:27 PM

Yeah, like the others have said, a legit red isn't so much red as amber or brown with red highlights. I think yours will come out just fine.

Do you shop at Keystone, by chance?


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