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Old 02-06-2013, 12:22 PM   #191
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good substitution on the hops! let me know how it turns out.
Will do. Just a question about the honey: When you were making the recipe, did you really want a honey flavor to come through, or were you more going for the gravity points and to dry it out?

I just ask because I've never heard of honey in a Red. I went with the flameout addition as opposed to adding it post fermentation because I didn't want that in your face honey flavor.
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Old 02-06-2013, 01:02 PM   #192
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Will do. Just a question about the honey: When you were making the recipe, did you really want a honey flavor to come through, or were you more going for the gravity points and to dry it out?

I just ask because I've never heard of honey in a Red. I went with the flameout addition as opposed to adding it post fermentation because I didn't want that in your face honey flavor.
it's mainly for the points and to dry it out a bit.
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Old 02-17-2013, 11:02 PM   #193
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How much water do you use for the strike and sparge?

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Old 02-18-2013, 12:32 AM   #194
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How much water do you use for the strike and sparge?
this was done BIAB.. I used ALL the water needed during mash (7.5 gallons).. since it was BIAB there was no sparge. If you are doing a traditional 3 vessel mash/sparge then use the appropriate amount of water for mashing and sparging based on your equipment.
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Old 02-18-2013, 01:26 AM   #195
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I mash at 1.5 qts/lb and sparge until I get my desired preboil. For this, doing a 15 gallon batch, I mashed with 11.25 pounds, then sparged until I got to 15 gallons. I boil in a keggle, then just topped off with water after my boil to get to 16.5 in fermentors.

I'm serving this keg on the 16th, going to lager this on gelatin for the next week and rack to keg the week prior to force carb.

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Old 02-21-2013, 02:45 AM   #196
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1 month in the bucket is just days away. Hoping to keg this brew this weekend...that's IF my kegs I just purchased come by then.

Oh yeah, I also dry hopped with Galena hops for last two weeks.

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Old 02-22-2013, 03:46 PM   #197
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I make a new recipe of an Irish red every year and this one has been by far my favorite! The melanoiden malt is an amazing addition. It creates a beautiful deep red, but also gives it a depth of malt character I didn't expect. I did change up the hopping schedule to 50 IBU and only used Centennial because I love that hop. Even at 50 IBU the malt character is very prevalent.

Great recipe! Pic to follow tonight.

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Old 02-22-2013, 05:22 PM   #198
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I make a new recipe of an Irish red every year and this one has been by far my favorite! The melanoiden malt is an amazing addition. It creates a beautiful deep red, but also gives it a depth of malt character I didn't expect. I did change up the hopping schedule to 50 IBU and only used Centennial because I love that hop. Even at 50 IBU the malt character is very prevalent.

Great recipe! Pic to follow tonight.
GREAT!! Glad ya like it!
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Old 02-22-2013, 06:47 PM   #199
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Curious, did anyone adjust their water for this? I ended up using baking soda, epsom salt, and gypsum to get it close to an Ireland water profile.

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Old 02-24-2013, 10:06 PM   #200
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Couple iPhone photos, not the best quality. This was in Primary for 24 days, cold crashed for 4 days, and kegged about 2 months ago. Looks great but batch is off a bit, was my first batch with a grain mill and I overshot OG by 10 points, which caused yeast to under attenuate since I didn't have a starter. And didn't have enough hops to balance it out better.



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