StoutNoDoubt
Well-Known Member
definitely going to brew this for my youtube channel using the grainfather. This looks like a beautiful irish red ale. Cheers!
How do you like the Grainfather?
Mine comes this week!
Here it is 2 weeks later
I like it! You can call it the Raging Canadian! I may try that next time I make this.
Here it is first draw off of the keg. Very good beer.
I made this beer using dark amber maple syrup instead of the honey and it was a hit with everyone that tried it and placed fourth in its category at the state fair. The maple was not inherently detectable as maple syrup, but it definitely added a unique underlying quality that played very well with the toffee flavors from the malt bill. Highly recommended riff on a great recipe!
How did you get that grizzly to hold a beer without spilling it?
I did just under 4 oz. Beersmith recommended 3.61. Came out greatThanks OP, brewed it as well currently crashing it! Anybody have advice on how much priming sugar they added during bottling? Thanks again!
Brewed this up earlier this year and have had almost every bottle explode on me.
Process:
* Brewed it up and waited three weeks to test gravity the hopefully FG.
* Waited another week and tested again, gravity stayed the same.
* Added priming sugar solution to bottling bucket, and racked.
* Bottled into 100% brand new, sanitized bottles.
* Bottles were excessively carbonated within a few weeks and got more so as time went on.
* Went on vacation, and came home to 16 of 24 bottles exploded and all over the basement floor.
What the hell happened? I'm super meticulous about sanitization and cleanliness. Tried the beer pre-bottling and it seemed just fine, no clues to infection. Gravity was stable over the span of the week.
Any ideas? This isn't the first time I've had bottle bombs..
Should I just pasteurize from here on? Not sure what the issue is.
Brewed this up earlier this year and have had almost every bottle explode on me.
Process:
* Brewed it up and waited three weeks to test gravity the hopefully FG.
* Waited another week and tested again, gravity stayed the same.
* Added priming sugar solution to bottling bucket, and racked.
* Bottled into 100% brand new, sanitized bottles.
* Bottles were excessively carbonated within a few weeks and got more so as time went on.
* Went on vacation, and came home to 16 of 24 bottles exploded and all over the basement floor.
What the hell happened? I'm super meticulous about sanitization and cleanliness. Tried the beer pre-bottling and it seemed just fine, no clues to infection. Gravity was stable over the span of the week.
Any ideas? This isn't the first time I've had bottle bombs..
Should I just pasteurize from here on? Not sure what the issue is.
Sorry I didn't want to read through 100 pages to find an answer but what is the premise for the honey? It just seems odd (as a new brewer) in an Irish Red. I saw a couple people use different kinds of sugar as substitutes. Are you just pouring honey into the kettle? This looks like an awesome recipe and I'm looking forward to trying it.
So what the verdict??so i made a 12 gallon batch this time. i used the recommended and tested true California ale yeast in one carboy. and an Irish ale yeast in the other. anyone tried this before? i just thought an Irish red should have an Irish yeast? ill try and post the results.
Yeah how much priming sugar did you use?
I entered this in the 2011 Peach State Brew Off taking 1st place. Thhis has a DEEEEEP red color and is big on the malt flavor. Enjoy
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.059 SG
Estimated Color: 15.9 SRM
Estimated IBU: 29.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
Amount Item
8.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Caraaroma (130.0 SRM)
0.50 lb Carafoam (2.0 SRM)
0.50 lb Melanoiden Malt (20.0 SRM)
1.00 oz Crystal [3.50 %] (60 min) (First Wort Hop)
1.00 oz Cascade [5.50 %] (30 min)
1.00 lb Honey (1.0 SRM) (add at flame out)
1 Pkgs California Ale (White Labs #WLP001)
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