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Old 03-27-2012, 04:02 AM   #281
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Quote:
Originally Posted by Schlenkerla

I was implying that you should do it with your hop substitution. Just check the alpha acids and calculate the ibu so you add the right amount during the boil. If you do that your beer will be pretty much identical.
Ya that's what I thought. Thanks. I'm trying to decide between yours and saccha's (not spelling out that whole name), and I can't decide. I only have 3oz of KG.
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Old 03-28-2012, 02:37 AM   #282
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Any comments and suggestions on this recipe would be greatly appreciated. This is an Imperial Red that I came up with. Based off the northern brewer irish red kit, I added 1 lbs of grain to steep, 3.13 lbs of LME, a yeast nutrient, and 1 Lbs of candi sugar to get the higher alcohol. I also doubled the hops bill to compensate. What do you think?

1lb briess caramel 40l
.5lb dingemans caramel pils
.25lb briess special roast
.125lb dingemans buscuit
.125lb english choclate malt, all steeped at 155F for 20-30mins

9.13 lbs Gold malt syrup

1oz willamette, 60 mins
1oz goldings, 60mins, 30 mins
1oz centennials, 30 mins, 15 mins
1oz cascade, 10 mins, 5 mins
1lb candi sugar, 15 mins
yeast nutrient, 15 mins

OG 1.082 FG 1.021 14 SRM 42.3 IBU 8.1% abv

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Old 09-13-2012, 05:12 PM   #283
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I brewed this recipe yesterday but used the BRY 97 yeast, and made a few extra hop additions with what I had on hand. .5oz centennial at 60 and probably less than .5oz liberty at 10. Don't know if this will do much, but I love hoppy reds.

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Old 12-19-2012, 06:37 AM   #284
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Planning on doing this recipe tomorrow. Never done LME always DME. Any tips or differences I should be aware of? Also, Ive always done 4 gallons to begin with, steep specialty grains and add the dME to that,Boil 60 then dump the wort into the primary with the other 2 gal. Is that too much water for the specialty grains to steep in? Also, I noticed in the recipe it states 5 gallons, I know 5 gallon batch is typical but I have always started off with a total of 6 to account gor boil off and trub. Is that gonna throw this recipe off? ( ive never done anything except a kit)

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Old 01-13-2013, 10:53 PM   #285
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Brewed a slight variation of this last week.

Used with 6lbs Amber DME.
Managed to hit ~1.046 OG, and it's been actively fermenting for 5 days at 64-66 ambient.

Will report back, smells great so far.



Edit: And this is pretty solid, probably one of the tastiest I've brewed. Worked out well!

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Old 02-04-2013, 03:33 PM   #286
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I'd like to try this. I'm looking for a good Irish red. How long was it aged when you liked it best?

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Old 02-09-2013, 01:31 PM   #287
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I would say probably about a month or so.

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Old 02-09-2013, 01:34 PM   #288
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Quote:
Originally Posted by amandley View Post
Planning on doing this recipe tomorrow. Never done LME always DME. Any tips or differences I should be aware of? Also, Ive always done 4 gallons to begin with, steep specialty grains and add the dME to that,Boil 60 then dump the wort into the primary with the other 2 gal. Is that too much water for the specialty grains to steep in? Also, I noticed in the recipe it states 5 gallons, I know 5 gallon batch is typical but I have always started off with a total of 6 to account gor boil off and trub. Is that gonna throw this recipe off? ( ive never done anything except a kit)
The most important thing here in following the recipe is your boil volume as it effects hop utilization. It would not matter on steeping grains if you had more water. More water would increase hop utilization or increase the bitterness in the final beer.

Sorry for not getting back to you sooner.
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Old 02-16-2013, 07:05 AM   #289
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I am using the Irish Red extract from Northern Brewers but I am trying to give it something extra. I was considering adding coriander and orange peel in the secondary fermentation after soaking the spices in vodka for 2 weeks. Afraid of how it will turn out. Any input on what extra flavors will go good with the Irish Red?

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Old 02-16-2013, 01:08 PM   #290
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Quote:
Originally Posted by slohsandt View Post
I am using the Irish Red extract from Northern Brewers but I am trying to give it something extra. I was considering adding coriander and orange peel in the secondary fermentation after soaking the spices in vodka for 2 weeks. Afraid of how it will turn out. Any input on what extra flavors will go good with the Irish Red?
It would be different, it would kind of have a Belgian character without the yeast type funk. The Irish red has a nice malty taste that might drown out the spice.

Depending on how you go about it, it might be ok. Don't over do the spices as a slight detection is a better route. If you can tell its there in every sip its too much. IMHO.

Personally, I would use orange peel and coriander in a light wheat beer. Leave this one be. Enjoy the malt character.
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