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Old 03-27-2012, 05:30 PM   #91
homebrewdad
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I has PMed Revvy for advice on a good Irish Red, and he pointed me to this recipe with the disclaimer that it wasn't Irish, per se, but was an amazing beer. Looks like both judges and regular people feel the same way, so I believe that I'll do this one - or at least a version of it.

Thanks for providing this recipe, Malticulous!

First off, I'm using BeerSmith to convert this to a partial mash; I don't yet have the equipment for AG.

Secondly, I'd like to "Irish" it up just a bit. I'm posting what I have now... input would be very much appreciated.



Recipe Type: Partial Mash
Yeast: WLP004 (White Labs Irish Ale)
Yeast Starter: yes
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.25
Original Gravity: 1.064
Final Gravity: 1.017
IBU: 29.8
Boiling Time (Minutes): 60
Color: 16.9
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 7

39.6% 4 lbs Extra Light Dry Malt Extract
42.1% 4 lbs 4 oz Maris Otter
5% 8 oz Caramel/Crystal Malt - 80L
5% 8 oz Caramel/Crystal Malt - 40L
5% 8 oz Caramel/Crystal Malt - 60L
2% 3 oz Melanoidin Malt
1% 2 oz Carafa II special
0% 1/2 oz Roasted Barley - 550L
Mashed at ~152

60 mins 1.0oz Challenger 7.2
20 mins .5oz Fuggles 5.0
10 mins .5oz Northdown 5.7

Pitch yeast starter

Carbonated to 2.5 volumes


This would give me a beer of the same ABV as the original recipe. A shade darker (still red, I am hoping), a bit less hoppy, with slightly more of an Irish character to it, thanks to the Maris Otter, the UK hops, and the Irish Ale yeast.

Any other suggestions at all are greatly appreciated!
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Old 03-27-2012, 05:42 PM   #92
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For and Irish style I would not use the Cascade dry hop. They should not have much if any hop aroma, certainly not Cascades. If you do use the Cascades it's still better off in competition as an American Amber. That little dry hop really changes this beer a bunch.

I'm going to try out Pacman next time I brew this. I'm tempted to toss in some Simcoe too.
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Old 03-27-2012, 06:49 PM   #93
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Quote:
Originally Posted by Malticulous View Post
For and Irish style I would not use the Cascade dry hop. They should not have much if any hop aroma, certainly not Cascades. If you do use the Cascades it's still better off in competition as an American Amber. That little dry hop really changes this beer a bunch.
Thanks for this advice. I wondered about removing the dry hop.

Understand, I won't be entering this in an sort of competition (homebrewing is illegal still in Alabama), I'm just trying to hit my goal of an "Irish" Irish Red.

Any other hop substitution suggestions?
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Old 03-27-2012, 07:37 PM   #94
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Quote:
Originally Posted by homebrewdad View Post
Thanks for this advice. I wondered about removing the dry hop.

Understand, I won't be entering this in an sort of competition (homebrewing is illegal still in Alabama), I'm just trying to hit my goal of an "Irish" Irish Red.

Any other hop substitution suggestions?
I think I mentioned in my pm for hops use English varieties such as Fuggles, EKGs, Northdown, Challenger, Target, Northern Brewer, Brewers Gold, things from the UK.
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Old 03-27-2012, 07:51 PM   #95
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Quote:
Originally Posted by Revvy View Post
I think I mentioned in my pm for hops use English varieties such as Fuggles, EKGs, Northdown, Challenger, Target, Northern Brewer, Brewers Gold, things from the UK.
So you did, Revvy. Me = moron. Sorry!
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Old 03-28-2012, 02:17 PM   #96
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Okay, I have revised my recipe above. Hop schedule is now 1 oz Challenger at 60 minutes, .5 oz Fuggles at 20 minutes, .5 oz Northdown at 10 minutes. I also slightly modified the grain bill - a little more grain, a little less extract.

Beersmith tells me that I am just a tad high on both gravity and IBUs for the style, but I think that I'm okay with that.

This incarnation should be a bit more malt forward than the original recipe (.465 bitternes ratio versus the original .567); honestly, I'm guessing that in and of itself will make it a bit more "Irish".

From an absolute newbie's perspective, this is looking like it will be a really good beer. Thoughts?
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Old 04-01-2012, 02:55 AM   #97
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I brewed this up today, but had to make a few ingredient substitutions due to my LHBS inventory. Here were the changes

Carafa III instead of II (amount unchanged)
~3x the amount of Roast Barley (~.13lb, due to a heavy hand )
Perle instead of Palisades
Saaz instead of Sterling (1.0oz instead of 0.5 due to some weak Hops)

I hit my numbers exactly, so I am stoked to see how it turns out. I will be serving this next month at the Texas Blues and Brews Festival, so I am hoping it turns out as good as it sounds.
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Old 04-16-2012, 07:38 PM   #98
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I brewed this up over the weekend and it sure looks and smells tasty! I also went with Saaz instead of Sterling. And I increased the grain bill a bit to account for my lower efficiency. I hit 72% this time around so not too bad.

9lbs 2 row
10oz of 40L, 60L, 80L
5oz Melanoidin
3.5oz Carafa II
and 1oz roasted barley

Its bubbling away in my fermentation chamber so I am looking forward to drinking this

Thanks for the recipe!
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Old 05-02-2012, 10:38 PM   #99
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Tasted this last night for the first time and its good, but seems to be missing something. Its much darker than the pics on the first page, and I can't taste any of the hop flavor. I'm considering adding some hops to the keg....

Not real sure where I went wrong, but most likely its the mash. I didn't stir the mash much when doing this brew for some reason, i just forgot. So my efficiency was down around 56% after recalculating, not 72% like I thought :/
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Currently fermenting:
Ale Pail - Mohave Red
6gal carboy -
5gal carboy -
5gal bucket -
3gal carboy -
Bottled:
Rogue Dead Guy Ale | Apfelwein | Autumn Amber Ale

Kegged:
Hop Valley Alphadelic IPA

Next up: IPA of some sort

 
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Old 05-03-2012, 12:29 AM   #100
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Some gypsum could help bring the hops out, especially with that soft Oregon water. But then this is more malty than hoppy.
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