i just got through brewing my latest red ale. in the late nineties, it was the best, most consistent recipe i produced. today's batch only had 1 ounce of Mt. Hood hops to be divided at the beginning of a 30 min. boil and then the remainder at the last two min. to me, this seemed like a low amt. of hops.
my research on red ales found recipes with quite a wide range... anything from 1 oz. to 4.5 oz.s of hops were common.
my question: why the disparate hop amounts in a red? anyone have any insight? thanks!
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I'd rather have a bottle in front of me than a frontal lobotamy!
I was working on a recipe for Irish Red the other night and saw the guidelines for IBUs. This is not suppose to be a hoppy beer but more a malty beer. Like Scottish ales, the hops are for bittering with additions early in the boil and none for aroma. However, this is only if you want to make a beer that fits the guidelines. A lot of homebrewers experiment or like beers more hoppy as DB says.
I'm a SNOB and think a Left-Coast IPA should take the enamel off your teeth, but Reds are about malt. I actually have a few recipes that only used 3/4 of an ounce.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
Interesting in that the carb thing was touched upon
in relation to the red malt thing.
Hmmmm
I was just thinking that I don't really like carbination
other than enough to, you know, 3/4 cup max.
I like beer-ale,
but don't like store bought beer
because it is excessively carbinated.
ie. it makes my gut hurt.
I use pale almost exclusivley
but this next 'winter time' brewing season
I will brew me up some 'mostly red' with a
reduced amount of priming sugar and hops too..
This is an interesting idea.
Thanks
Lets git ignert and go coon hunting!
Knife
Last edited by JacktheKnife; 07-21-2007 at 04:49 AM.
Red Ales
) like hoppy beers and increase the portions.
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