SkinnyShamrock

Recipes 

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?





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

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Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA

"RDWHAHB, right?"
"No, just do it right, damnit!"

Otis The Drunk

Recipes 

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

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Toxic Waste Brewery

Currently in Primary: zip
Currently in Secondary: Dry Stout
Bottle Conditioning: Not a Thing
Drinking: Run of the mill Pale Ale
What's Next: Lake Walk Pale Ale

The Liver is Evil, therefore it must be punished

Saccharomyces

Recipes 

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!

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[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Otis The Drunk

Recipes 

Just how much food dye do they use?

__________________
Toxic Waste Brewery

Currently in Primary: zip
Currently in Secondary: Dry Stout
Bottle Conditioning: Not a Thing
Drinking: Run of the mill Pale Ale
What's Next: Lake Walk Pale Ale

The Liver is Evil, therefore it must be punished

DylansDad

Recipes 

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.

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mmmmmmmmmmm Beer.

Gordie

Recipes 

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

Recipes 

RDWHAHB. Gotcha.

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

__________________
Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA

"RDWHAHB, right?"
"No, just do it right, damnit!"

fratermus

Recipes 

I bet as it clears it will look deeper red.

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Adequate Mousetrap brewhouse

Batch history | yeast slants | Suspending yeast

reim0027

Recipes 

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

Recipes 

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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On a brewing hiatus. Will get back into the fray eventually, methinks...