homebrewdad
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP004 (Irish Ale)
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.065
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 29
- Color
- 16.4
- Primary Fermentation (# of Days & Temp)
- 2 weeks
- Secondary Fermentation (# of Days & Temp)
- 2 weeks
- Tasting Notes
- Malty, some grainy complexity, reserved esters.
I love Irish red ales, but I often feel like they are just a bit lacking. Understand, I don't want some monster 9% Frankenbrew, but to me, it would be perfect if you had an Irish red that was a bit more substantive.
This is my very first recipe that I call my own. That being said, I want to give full credit to Malticulous - this recipe is based off of his very popular Mojave Red ale recipe (a west coast red). Also, let me give props to Revvy, who gave me advice on formulation.
The final result is everything good about an Irish red.... just a bit bigger than normal. Malty with a dry enough finish to make you want another sip. Nice grainy complexity with some subtle esters from the yeast. Just delicious beer that I can honestly say is the tastiest I have ever brewed.
As an aside, it brews a beautiful deep red color.
ABV: 6.7%
Grain (assumes 74% efficiency)
10 lb 8 oz Maris Otter
8 oz Crystal 40
8 oz Crystal 60
8 oz Crystal 80
3 oz Melanoiden
2 oz Carafa II
1 oz Roasted Barley
Mash @ 152 degrees F.
Hops
1 oz Challenger (7.2% alpha) @ 60 minutes
.5 oz Northdown (5.7% alpha) @ 20 minutes
.5 oz Fuggles (5% alpha) @ 10 minutes
I personally add a tablespoon of Irish moss @ 15 minutes for clarity.
Ferment @ 65 degrees F.
When I brew this, I let it primary for at least 3-4 weeks, then secondary for a week or two (yeah, I'm one of those guys). Obviously, the secondary step is not necessary.
This isn't a monster beer that needs extended aging, but I find that it does improve with some age.
Carb to 2.3 volumes of CO2.
If you brew this one, please let me know how it turns out for you. Sláinte!
This is my very first recipe that I call my own. That being said, I want to give full credit to Malticulous - this recipe is based off of his very popular Mojave Red ale recipe (a west coast red). Also, let me give props to Revvy, who gave me advice on formulation.
The final result is everything good about an Irish red.... just a bit bigger than normal. Malty with a dry enough finish to make you want another sip. Nice grainy complexity with some subtle esters from the yeast. Just delicious beer that I can honestly say is the tastiest I have ever brewed.
As an aside, it brews a beautiful deep red color.
ABV: 6.7%
Grain (assumes 74% efficiency)
10 lb 8 oz Maris Otter
8 oz Crystal 40
8 oz Crystal 60
8 oz Crystal 80
3 oz Melanoiden
2 oz Carafa II
1 oz Roasted Barley
Mash @ 152 degrees F.
Hops
1 oz Challenger (7.2% alpha) @ 60 minutes
.5 oz Northdown (5.7% alpha) @ 20 minutes
.5 oz Fuggles (5% alpha) @ 10 minutes
I personally add a tablespoon of Irish moss @ 15 minutes for clarity.
Ferment @ 65 degrees F.
When I brew this, I let it primary for at least 3-4 weeks, then secondary for a week or two (yeah, I'm one of those guys). Obviously, the secondary step is not necessary.
This isn't a monster beer that needs extended aging, but I find that it does improve with some age.
Carb to 2.3 volumes of CO2.
If you brew this one, please let me know how it turns out for you. Sláinte!