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Old 01-17-2013, 03:07 PM   #141
forcabrew
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Nov 2010
somewhere, Ct
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Quote:
Originally Posted by ResumeMan

I'm also curious about this. I've been enjoying WY1450 in my hoppy beers, but was considering using it in something like this as well. Anyone used it yet?

Also, when I plug this recipe (scaled in half) into BeerTools, I get a color of over 21 SRM, vs. a maximum style guideline of 18. And the little glass of beer on the recipe page does look very dark for an Irish Red - more reddish-brown than red.

Any feedback on that point? How dark does this come out?
Thanks
Racking off the 1450 this weekend. When I take a gravity reading ill let you know but it will still need to age to get the full effect of the yeast

 
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Old 01-21-2013, 03:48 PM   #142
fifthcircle
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Apr 2011
Lincoln, NE
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Thanks for posting the recipe. I brewed it yesterday and used 1.75mL Hop Shots in place of the Fuggles for my 6gal batch.
I will update when it's done (if I remember to...). Also I used Wyeast1272, and kept all other ingredients per the recipe.

I have done a couple Irish Reds before, and this is the first one that looked red in the boil bubbles. I'm excited to see it after the yeast do their business!!

 
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Old 01-22-2013, 05:28 PM   #143
NewJersey
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Oct 2012
Boonton, NJ
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really stupid question, but for a 5 gal brew i just halve everything, right?

 
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Old 01-22-2013, 11:15 PM   #144
mgortel
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May 2010
Stewartstown, PA
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You can half everything.....but remember the original recipe was for 10.5 gallons....so you probably want to do a 5.5 gallon brew to get 5 gallons out...so multiply all ingredients by (5.5/10.5) 52%.

Also, if your efficiency is different you will need to adjust for that.

Do you have brewing software like Beersmith?
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Old 01-23-2013, 01:54 PM   #145
mgortel
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May 2010
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Original post calls for 10 days primary.....anyone have any thought on weather 8 days in primary will be sufficient before transferring to secondary. I am breing this Saturday and turns out I will need to transfer after 8 days because of a schedule conflict.

What SG should I be looking for before transfering to primary.
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Old 01-23-2013, 01:59 PM   #146
Dolomieu
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i would just pass on the secondary. I'd prefer no to rush things so I would rather not secondary than rush it, IMO.
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Old 01-23-2013, 02:03 PM   #147
mgortel
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I normally do not secondary my brews....but the original post was specific about primary then secondary.....so perhaps secondary is not really necessary which would be great.....
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Old 01-23-2013, 03:17 PM   #148
NewJersey
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Oct 2012
Boonton, NJ
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Quote:
Originally Posted by mgortel View Post
You can half everything.....but remember the original recipe was for 10.5 gallons....so you probably want to do a 5.5 gallon brew to get 5 gallons out...so multiply all ingredients by (5.5/10.5) 52%.

Also, if your efficiency is different you will need to adjust for that.

Do you have brewing software like Beersmith?
i do not have beersmith, but ive had no problems "eyeballing it" it so far, haha
my efficiency is usually between 75-80 (closer to 75 typically)

 
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Old 01-23-2013, 08:01 PM   #149
ResumeMan
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Quote:
Originally Posted by mgortel View Post
I normally do not secondary my brews....but the original post was specific about primary then secondary.....so perhaps secondary is not really necessary which would be great.....
If you don't normally secondary don't bother. There's nothing specific about this particular recipe that would require it. I'm sure the OP was just writing out his procedures that he would use for any ale. I have this (well, something inspired by it) in the fermenter now, and I'm just gonna leave it there for around 3 weeks until I'm ready to keg it.
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Old 01-23-2013, 09:31 PM   #150
fifthcircle
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Apr 2011
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I'm just going to primary mine too, because I have coffee stout that needs to take up the new 6gal Better Bottle at the same time. I may carbonate in the keg with sugar, instead of co2...since I have not done that before, and the keezer is full. Such a bummer

 
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