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Old 10-06-2012, 10:34 PM   #121
Hackwood
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Mar 2011
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I've been sharing my homebrew with a buddy that I race with and last night I asked him his favorite style and he said as of late it has been Red Ales. The last Red Ale i brewed was a Brewer's Best extract and was very very good. I jumped on here this morning and grabbed the recipe and headed to the LHBS. Grabbed my grain bill and headed home.

I'm brewing this today. Mashed at exactly 153. Sparged and temp stayed at 154 throughout. Getting ready to boil and wait and see how good it is. Looks to be an awesome brew.

Thank you for the recipe and all the good replies on how great the recipe has worked for others. CHEERS!


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Old 10-06-2012, 11:28 PM   #122
rico567
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Apr 2008
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You will not be sorry. This is the best Irish Red I've brewed.


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Old 10-08-2012, 02:12 AM   #123
BeerBaronBob
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Quote:
Originally Posted by Saccharomyces View Post
On Saturday I'm going to brew up a 10 gallon batch to split with a buddy. We're going to use Mexican Lager yeast.

RE the base grains, I have noticed a big difference between using Maris Otter and 2-row in my other darker beers (particularly my imperial stout). Unless I'm brewing a batch for someone else, I rarely use 2-row anymore; my go-to base grain for lighter beers is Great Western pale ale malt. This recipe might work OK with the pale ale malt but I like the slight nutty flavor that comes through from the Maris Otter.
I am on batch #4 of your recipe... the first 3 with Rahr Pale Ale Malt as my base grain. The Irish Red that is coming out of my fermenter now is my first with Maris Otter. All to date have been using Wyeast 1272 American Ale II .

I think I will try the Mexican Lager yeast next time. What are you using for your primary/secondary fermenting and lagering schedule times/temps for this lager yeast? Do you do a Diacetyl rest?

I too have been cutting back slightly in my Roasted Barley from your 4% down to 3.4% in my last batch.

Thanks for sharing. This has been one of my favorite beers to make and share.
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Conditioning/Lagering/Carbing: - Cades Campout Ale, Biere de Garde

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Old 11-10-2012, 04:25 PM   #124
forcabrew
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Nov 2010
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Anybody try this with Denny's fav 50? Wondering if it would work well with this as I'm washing some yeasties today

 
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Old 12-04-2012, 07:35 PM   #125
Sudz
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Hey Saccharomyces...

I was lookin' for a good Irish Red and from what I read this clearly has to be it. One question for you.

I was loading your recipe into my BeerSmith to tweak it for my system. If I crunched the numbers correctly (highly doubtful) I observe you got a system efficiency of about 83% for your OG of 1.051.

Is this correct?

I typically get about 74% so I was preparing to up the grain bill accordingly to hit the 1.051 on my rig. Just wanted to verify I was seeing things correctly.

 
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Old 12-05-2012, 11:19 PM   #126
Hackwood
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I've enjoyed a few of these and they are pretty darned great. I haven't handed any out to get others response, but I will soon. Thanks again for the recipe.
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Old 12-11-2012, 02:28 AM   #127
mgortel
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Quote:
This style should be crystal clear in the glass and shine ruby red when held up to a light. If you bottle condition, I recommend a two week secondary followed by pitching some English yeast like a half package of S-04 in the bottling bucket so the beer finishes nice and clear in the bottle.
So since the original post recipe was for 10 gallons....I assume for a 5 gallon batch i would pitch only 1/4 pack for bottle conditioning???
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Old 12-17-2012, 09:12 PM   #128
mgortel
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May 2010
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Recipe states 1.051 OG.....what efficiency is that based on ?

Looks like it would have to be based on an 84% total efficiency....

I am getting OG in Beersmith of 1.042 with my typical efficiency of 70%....so I will need to bump up grain bill......

Just want to confirm that makes sense.....
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Old 12-21-2012, 12:01 AM   #129
forcabrew
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So I have some harvested us-05 and Denny's fav 50. Should I use any of these or go with the original yeast in the OP. I also have the ability to lager

 
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Old 12-27-2012, 10:54 PM   #130
pwkblue
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I'm brewing this recipe Saturday....should be ready by March 17th



 
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