Below is the style guidelines as well as my recipe. All grain. Probably mash around 155-165, haven't decided yet.
STYLE
Irish Red Ale
IBU 17-28
SRM 9-18
OG 1.044 1.067
FG 1.010 -1.014
ABV 4-6
My Specs
IBU 24.3
SRM Around 18?
OG 1.060
FG 1.014
ABV 6
MALT BILL
65% Maris Otter......7.5#.... 3.0 SRM... 4.5
20% Munich Malt.... 2.5#.... 9.0 SRM...4.5
05% Honey Malt..... 0.6#.... 25? SRM... 6.2?
10% Flaked Oats.... 1.2#.... ?? SRM... ??
00% Roasted Barley 0.15#... 300 SRM... 9
HOPS
German Hallertau 3.0AA @ 60 boil = 13.5 IBU
German Hallertau 3.0AA @ 30 boil = 10.8 IBU
YEAST
WLP004 Irish Ale Yeast
Little background: 3rd AG. 3rd recipe I've designed on my own and 5th time brewing. So far all my recipes never hit the appropriate color I desire. I'm looking for a beautiful dark red color.
Above i tried to make it look as neat as possible. I searched for the unit color on the wiki. I then multiplied the # by SRM and divided by 5 (total gallon size) to reach the far right numbers. If we add them up, total SRM is 24.2.
I can't find my previous Irish Red notes, but if memory is correct I used Maris Otter, Honey Malt, and Roast Barley. There may have been some 2 Row in there along with the Maris Otter for base malt. The color turned out Copper. This time I decided to try Munich for its darker color, and oats to maybe add a little chewy bread flavor. I don't know how the Oats will effect the color and I'm a little confused about the Honey Malt's color contribution.
Can anyone offer some input as to how the Oats and Honey Malt will contribute to the color? Is that something I should be worried about and rework the recipe? The goal of this brew is not only to experiment with the Oats, but hit a red color, preferably a darker red.
Also, thoughts on the Recipe's selection of Malt, Hops, and Yeast are all welcome for critiquing.
-Bhen
STYLE
Irish Red Ale
IBU 17-28
SRM 9-18
OG 1.044 1.067
FG 1.010 -1.014
ABV 4-6
My Specs
IBU 24.3
SRM Around 18?
OG 1.060
FG 1.014
ABV 6
MALT BILL
65% Maris Otter......7.5#.... 3.0 SRM... 4.5
20% Munich Malt.... 2.5#.... 9.0 SRM...4.5
05% Honey Malt..... 0.6#.... 25? SRM... 6.2?
10% Flaked Oats.... 1.2#.... ?? SRM... ??
00% Roasted Barley 0.15#... 300 SRM... 9
HOPS
German Hallertau 3.0AA @ 60 boil = 13.5 IBU
German Hallertau 3.0AA @ 30 boil = 10.8 IBU
YEAST
WLP004 Irish Ale Yeast
Little background: 3rd AG. 3rd recipe I've designed on my own and 5th time brewing. So far all my recipes never hit the appropriate color I desire. I'm looking for a beautiful dark red color.
Above i tried to make it look as neat as possible. I searched for the unit color on the wiki. I then multiplied the # by SRM and divided by 5 (total gallon size) to reach the far right numbers. If we add them up, total SRM is 24.2.
I can't find my previous Irish Red notes, but if memory is correct I used Maris Otter, Honey Malt, and Roast Barley. There may have been some 2 Row in there along with the Maris Otter for base malt. The color turned out Copper. This time I decided to try Munich for its darker color, and oats to maybe add a little chewy bread flavor. I don't know how the Oats will effect the color and I'm a little confused about the Honey Malt's color contribution.
Can anyone offer some input as to how the Oats and Honey Malt will contribute to the color? Is that something I should be worried about and rework the recipe? The goal of this brew is not only to experiment with the Oats, but hit a red color, preferably a darker red.
Also, thoughts on the Recipe's selection of Malt, Hops, and Yeast are all welcome for critiquing.
-Bhen