Irish Red Ale Copperhead Red Ale

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1Mainebrew

Well-Known Member
Joined
Jun 18, 2010
Messages
934
Reaction score
39
Recipe Type
All Grain
Yeast
S-04
Yeast Starter
No
Batch Size (Gallons)
5.25
Original Gravity
1.056
Final Gravity
1.000
Boiling Time (Minutes)
60
IBU
23.15
Color
14.7
Primary Fermentation (# of Days & Temp)
19 days at 56 F
Secondary Fermentation (# of Days & Temp)
28 days at 56 F
Additional Fermentation
2 weeks in bottle at room temp.
Tasting Notes
Sweet caramel with a refreshing finish.
MALTS

10 lb 2-row
0.75 lb crystal 60
4 oz RB (I would do 1-2 oz next time but it tastes great as is, just a little darker than I wanted)

HOPS

0.75 oz Northern Brewer 8.5% AA for 23.15 IBU's

YEAST

S-04 properly rehydrated

MASH

60 mins at 154 with 13.75 quarts water
Sparge with 19 quarts.

RESULTS

A very smooth, sweet beer that is an easy drinker. It's a little darker than I would have preferred, but decreasing the RB will help with that next time.

Pics momentarily...
 
Here you go:

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Fermenting low was crucial to this not becoming an estery conglomeration. It makes it nice and clean.
 
What kind of roasted barley did you use? Also do you know what the lovibond was for the roasted barley?
 
1.000 terminal gravity, was this things really dry tasting? I know you mashed at 154 so it shouldn't be too dry, but I'm just curious once I saw that FG.
 
No it actually has a nice sweet and crisp mouthfeel. It's not thin at all. I actually had to recheck my notes bc I thought it was a typo since it doesn't feel or taste like a 1.000 beer at all.
 
I just realized that 1.000 was what my brix was calculated to before I knew there was an equation to adjust for alcohol. Oops! Since then I broke my refractometer, which is a super bummer
 
My batch got ruined after 6 hours of labor because a cheap thermometer exploded in my wort right before pitching...re-brewing in a week or so. Super bummer...
 
No I meant to but accidentally asked for 4 ounces at the hbs. I think when I re-brew I'm going to knock it down to 2 or 3 though
 
Do you think it's possible to make the color a brighter red?
I've been looking for a bright red beer to make. Wanting it red for cosmetic appeal only, but needing it to taste good also.
 
If you're looking for super red, then search the forum. You'll get more info there.
 
thanks for the recipe. Was looking for a quick easy ale heading into spring. I'll keep updating with how it turns out

edit - store didn't have UK Pale so had to go with Golden Promise. Also dialled back to 2oz Roast Barley.
 
I am quite happy with this. It didn't carb under room temperature for 4 weeks so I moved it to the hot water cupboard for a week. Tastes like it needs maybe another weeks conditioning now that the carbing has been activated. Quite a nice malty but sweet taste (could be the Golden Promise?), looking forward to tasting it again down the line

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Yeah, it's pretty mean once it's ready. Definitely a session ale which is what I'm all about, with some colour porn thrown in
 
daggers_nz said:
Yeah, it's pretty mean once it's ready. Definitely a session ale which is what I'm all about, with some colour porn thrown in

Planning a brew of this. Probably for the NZ Summer Xmas.
 
2o4uriqc.fty.jpg


I can't quit this beer. It's probably my favourite of the 10+ I have on tap right now. Pity I only made 19L of it and it'll be gone very soon
 
Nothing that hasn't already been said in this thread. It's a nice balance between session beer and something a bit more intense. I did use Golden Promise instead of 2-Row which may be slightly sweeter, and only 2oz of RB.
 
2o4uriqc.fty.jpg


I can't quit this beer. It's probably my favourite of the 10+ I have on tap right now. Pity I only made 19L of it and it'll be gone very soon

I have to say that is one of the nicest compliments I've gotten on a recipe. I'm glad you're loving it!
 
2o4uriqc.fty.jpg


I can't quit this beer. It's probably my favourite of the 10+ I have on tap right now. Pity I only made 19L of it and it'll be gone very soon

was the only Hop addition you used the .75 oz northern brewer? Im assuming that was a 60 min addition?
 
Couple questions I have, may be dumb but I cant find the answer on the net.

1.) When are you adding the hops? At the beginning, end, you all throughout the boiling process?

2.) And what is 4 oz of RB? I cant really find the answer to that by searching.

I'm very excited to try this recipe out.
 
Couple questions I have, may be dumb but I cant find the answer on the net.

1.) When are you adding the hops? At the beginning, end, you all throughout the boiling process?

2.) And what is 4 oz of RB? I cant really find the answer to that by searching.

I'm very excited to try this recipe out.

I asked the hop question before and he told me it was the .75 oz at 60 min and that was it.

RB is roasted barley. It took me a minute to figure that one out as well.
 
Thanks for the recipe, I plan on brewing this weekend. Seems like a nice easy one. Is the consensus that only 2 oz of RB is sufficient?
 
What was the OG for this? Beersmith is giving me 1.059 at 75% efficiency which seems a little high for a Red ale. I'm getting 5.7% for this. Does that seem right?
 
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