Irish Red Ale Irish Red (1st place HBT comp) - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Irish Red Ale Irish Red (1st place HBT comp)

Reply
 
Thread Tools
Old 04-14-2010, 05:51 PM   #21
Lefe21
Recipes 
 
Feb 2010
London, ON
Posts: 76

Got around to brewing this one up yesterday, a partial mash version. Think I underestimated both my mash efficiency and how much weight of LME was in a 2L container from my LHBS, because my OG was 1.058. Also subbed Willamette for the Goldings. IBU's came in at 24 so that should balance the extra gravity nicely. I'm sure this one will still be delicious.

Thanks for the recipe!

 
Reply With Quote
Old 04-19-2010, 12:25 PM   #22
rmullins
HBT_LIFETIMESUPPORTER.png
 
rmullins's Avatar
Recipes 
 
Apr 2007
Long Island
Posts: 378
Liked 7 Times on 6 Posts


Brewed this yesterday, also subbing willamettes in since I had them in the freezer. Is this normally a slow starter on fermentation? I was a little over 12 hours with no activity. I might be a few degrees high. I'll head home at lunch and move into the old mans wine cellar if it hasn't started

 
Reply With Quote
Old 04-19-2010, 06:05 PM   #23
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 117 Times on 71 Posts


In my experience 1272 is a slow starter but once it gets going it is ferocious. Don't be surprised if it blows off.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-16-2010, 12:59 PM   #24
Jud
Recipes 
 
Sep 2009
Tucker, GA
Posts: 356
Liked 3 Times on 3 Posts


Has anyone tried this with a California Ale Yeast WLP001?
__________________
Beer is proof God loves us, and wants us to be happy.
-Ben Franklin

 
Reply With Quote
Old 05-24-2010, 07:53 PM   #25
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts


Do you reckon Sacc that honey could enter your recipe? It would be nice to have a scent of honey into a ruby red roasty ale..

And, as for roasted barley; do you mash with the other malts for the entire mash time? or do you just dip it into your mash during the last 15 min or so? maybe stupid question, i just have no clue..

 
Reply With Quote
Old 05-24-2010, 08:59 PM   #26
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 117 Times on 71 Posts


Quote:
Originally Posted by akardam View Post
Do you reckon Sacc that honey could enter your recipe? It would be nice to have a scent of honey into a ruby red roasty ale..
I don't think honey will do anything for this recipe, it's so subtle unless you use something like buckwheat or wildflower honey, it won't come through, and the more flavorful honey would clash with the flavors of the brew since it's mostly floral.

Quote:
And, as for roasted barley; do you mash with the other malts for the entire mash time? or do you just dip it into your mash during the last 15 min or so? maybe stupid question, i just have no clue..
My water is rather alkaline so I include it throughout the full mash time. It is possible to add the dark malt at the end (essentially just steeping it in the mash) if your water is soft, that will help prevent the mash pH from dropping too low and is a technique I have used before (eg schwartzbier).
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-24-2010, 09:00 PM   #27
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 117 Times on 71 Posts


Quote:
Originally Posted by Jud View Post
Has anyone tried this with a California Ale Yeast WLP001?
Cali Ale will produce a good result but I would mash 156-158 since otherwise it will finish too dry.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-27-2010, 10:11 PM   #28
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts


Thanks for quick reply Sacc! Another quickie: do you reckon munich malt is a good sub for vienna malt? unfortunately, my local dealer here in Stockholm doesnt distribute it..

and academically speaking, can you refer me to bibliography or literature explaining how mash temperature is related to type of yeast used in fermentation.. i quote what you mentioned 'If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152*F.' i would love to find out the mechanics behind all this.. thanks!

 
Reply With Quote
Old 05-28-2010, 03:04 AM   #29
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 117 Times on 71 Posts


Quote:
Originally Posted by akardam View Post
Thanks for quick reply Sacc! Another quickie: do you reckon munich malt is a good sub for vienna malt? unfortunately, my local dealer here in Stockholm doesnt distribute it..
I would use less munich if you are subbing. Maybe half of what you would use for vienna. Or you could lightly toast some of the malt for a few minutes in the oven at a moderate temperature to try to sub for vienna (not the same but it adds complexity of flavor).

Quote:
and academically speaking, can you refer me to bibliography or literature explaining how mash temperature is related to type of yeast used in fermentation.. i quote what you mentioned 'If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152*F.' i would love to find out the mechanics behind all this.. thanks!
howtobrew.com has some info about mash temps. US-05 and nottingham are more attenuative than other yeasts (80%+ rather than the typical 75%) so you want more longer-chain dextrines left in the wort that the yeast won't ferment. Otherwise the beer will end up flat and lifeless.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 05-29-2010, 04:24 PM   #30
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts


Thanks for info! I am currently brewing this in the kitchen..

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Scottish Heavy Scottish Ale 80 Shilling (2nd place HBT Comp) Boar Beer Homebrew Ale Recipes 54 07-26-2016 02:35 PM
Wee Heavy Krullsplitter Wee Heavy (2nd Place in HB Comp) lostcheesehead Homebrew Ale Recipes 3 02-09-2015 03:08 PM
Best Bitter Special Bitter (1st place HBT Comp) Boar Beer Homebrew Ale Recipes 74 01-26-2015 06:48 PM
Challenge!!! Trying to place in a HB Comp hhh2b Recipes/Ingredients 3 01-21-2014 04:48 PM
Weissbier 1st Place HBT Comp Category 15A Joe Dragon Homebrew Ale Recipes 27 04-20-2013 02:33 AM


Forum Jump