Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Irish Red Ale

Reply
 
LinkBack Thread Tools
Old 12-04-2006, 04:57 PM   #1
Conno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Ireland
Posts: 42
Default Irish Red Ale

Hi
I got some Dark Oak Ale going in the secondary at the moment and am about to start an Irish Red Ale. The kit says to add 1-1.5kg of sugar but I want to substitute with dry malt extract. Should I use a light or dark dme. I imagine a light would be more appropriate but just thought I would ask.
Thanks

__________________
Conno is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2006, 12:27 PM   #2
Conno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Ireland
Posts: 42
Default

Light dry malt extract it is so.

__________________
Conno is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2006, 01:26 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

The lighter the color of your DME the better for a Red or a Pale.

__________________

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!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2006, 01:59 PM   #4
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 902
Liked 8 Times on 6 Posts

Default

If you use specialty grains to steep or partial mash, there is never a reason to use anything but the very lightest malt extract. Adjust with color with your steeping grains.

__________________
sonvolt is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2006, 01:05 PM   #5
Conno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Ireland
Posts: 42
Default

I thought so, thanks very much

__________________
Conno is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2006, 01:36 PM   #6
disaffected
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Posts: 829
Liked 2 Times on 2 Posts

Default

Remember to take into account the relative fermentability of sugar versus malt when you calculate quantities for substitution in a recipe, else you'll miss your target gravity, body, and flavor profile. Sugar is 100% fermentable. DME and LME vary from brand to brand and batch to batch, and can range anywhere from 50% to 80% fermentable.

__________________
disaffected is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
LME irish red ale yeasty Beginners Beer Brewing Forum 2 06-04-2009 01:28 PM
My first Irish Ale bennychico11 Beginners Beer Brewing Forum 0 03-02-2009 04:00 PM
Irish Red, more like Irish Black! hollowdp Recipes/Ingredients 4 01-22-2009 04:45 AM
How about an Irish Red? texasgeorge Recipes/Ingredients 4 05-11-2006 01:57 AM