Originally Posted by burrnini
Thank you for the quick reply!
Going off how to brew honey malt can be steeped, but i've seen online that it both can and can't so i'm not sure. I love honey so i'd like to keep some honey malt for the honey flavor.
i'm not particularly wedded to the special B...i only added it because most of the recipes i could find had special B or toasted malted barley in it so i just assumed it is part of the style. i have no problem dropping it.
i'll recalculate the proportions once i finish dinner.
One thing nice in an Irish red is a toasted finish. Not really roasty like you'll get in a stout, but kind of a roasted dryness in the finish. According to Brewing Classic Styles (a great book, by the way!) Jamil says of the keys to a great Irish red, " a malt-focused beer with an initial sweetness and a roasted dryness in the finish". "it's important to use restraint with dark malts, caramel malts, and hops in this style. If any one of the elements is out of balance, it's going to cover up the toasted notes that are key to the overall background of the beer".
You're going to want to ferment on the cool side, so you minimize any esters, but warm enough that it attenuates well enough so it doesn't have a sweet finish. Think about fermenting it with Irish ale yeast, or S-05 (dry).
Jamils recipe (5 gallons) is:
8 pounds English pale ale LME
6 ounces of crystal 40
6 ounces of crystal 120
6 ounces of roasted barley
1.25 EKG at 60 minutes.
I'm not saying that you shouldn't use what you like in your beer! If you're really into honey malt, then you should use it. But consider what the other ingredients bring as well, and make sure you consider the balance of the bitter/sweet/toasty/hoppy. You don't want a syrupy mish mash if you want to brew an Irish red.
My Irish red recipe (not really mine, I "stole" it from this site!) is still in primary. The recipe (again, five gallons- cut in half for 2.5) is:
8 pounds English pale malt
12 ounces carapils
4 ounces special roast
2 ounces biscuit malt
2 ounces chocolate malt
And willamette and Goldings for hops. OG 1.043 IBUs 25.