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Old 05-29-2010, 04:29 PM   #31
Reno_eNVy
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Oct 2008
Reno, Nevada
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Just bought the ingredients for this and I'm extra stoked since I found this recipe a while back.

I'll be using Nottingham and I am very aware of it's relatively high attenuation. I figure I'll keep the mash ~152-154* to make sure the notty doesn't strip everything away that will make it great.

Also, due to not knowing what lovibond my LHBS's domestic roast is, I opted instead for Carafa Special II 400L. I figured it will be alright and may actually be ready faster than the 4 months you mentioned due to not having to wait for the roast to mellow. Also, in the list of specifications for the beer, for color you put "Ruby red." Do you happen to have the actual estimated SRM so I might compare?

This will also be the first brew in which I do water adjustments with salts. Going for a slightly malty profile which I'm sure will let everything shine through that should. Slightly higher calcium concentration to simulate many famous UK brewing cities.

Hopefully will be brewing this one on Monday... so I'm just going to be obsessively planning it in my head for the next two days! I'll be sure to post what changes were made in the end and how it turned out!
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Old 06-23-2010, 11:51 AM   #32
xiang
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Oct 2007
MI
Posts: 316

I brewed this recipe back in February, but I forgot to post. The recipe is pretty similar to my IRA, so I decided to try a lager yeast with this one. I used WLP840 in a 5gal batch. Some notes from my journal.

"Very nice beer. Great malt flavor. Has a bit more roast character then mine, roast balances well and is more inviting than anticipated. Nice dry finish. Should have done 10gal."

I filled a couple bottles from the keg so I could compare it to mine when I re-brew it using WLP840. I managed to advance my IRA recipe to the 2nd round of NHC last year. But I think I like Sacc's better. This recipe is a keeper for certain.
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Old 06-24-2010, 02:21 AM   #33
Saccharomyces
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Awesome, thanks for the great feedback. I was hoping the lager yeast would really help the malt character to pop. I tried to keep the esters as low as possible but I think this will be the way to go when I re-brew.
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Old 08-13-2010, 12:27 PM   #34
beerloin
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Jan 2010
Hebron, Ct
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Quote:
Originally Posted by Saccharomyces View Post
My house Irish Red ale. It is best after 4 months of aging, so I brew 10 gallon batches and re-brew when the first keg kicks. The key to this style is malt forward but with a roasty, dry finish. Hop flavor is barely noticeable and there is no hop aroma. If you can lager, even better, use a clean lager yeast (eg. WLP840, WLP833). I only do ales though so I pitch Wyeast 1272, and ferment on the low end of the range to suppress ester production. Wyeast 1272 American Ale II is a nice, clean ale yeast that accentuates malt character. WLP051 is an exact sub for this yeast (it is the Anchor Liberty strain). 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.

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.

Malt Bill:

12# Maris Otter (70%)
4# Vienna (24%)
12oz British Roasted Barley 500L (4%)
6oz Crystal 120L (2%)

Mash 150*F for 75 min.

Hop Bill:

2oz 4.5% AA Fuggles (75 min)
1oz 5.0% AA Goldings (15 min)

can someone scale down to 5G? i don't have any software. thanks!!!

 
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Old 08-22-2010, 09:10 PM   #35
akardam
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Sep 2009
crete
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just brewed it exactly as you mentioned in recipe. nailed the OG on the spot, etc. except one thing, it doesnt look too red to me... it is more amber like than red..you reckon it'll open up after fermentation?
i even went from 4% to 3% of roasted barley (i'm not sure its British roasted barley, but I did buy it in England!). mmm.. These red ales are tricky! second time i try and it turns brown..

 
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Old 11-02-2010, 05:54 PM   #36
ballegre
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Nov 2008
Bahama, NC
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Hi,

I'd like to brew this beer but my SWMBO doesn't like burnt (roasty) flavors in her beer. Should I keep the roasted barley out altogether or just cut it down to half (6oz)?

I'm concerned that if I leave the roasted barley out it will change the beer too much but knowing my SWMBO she'd like the beer better with none. Appreciate any thoughts.

Thanks.

 
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Old 11-02-2010, 06:32 PM   #37
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Just pulled my first couple pints of this bad boy. Nice beer. I would make it again. Forgot to put roasted malt on my shopping list so I nixed it from my recipe. Also I'm kind of new to brewing and my attenuation wasn't as high as i'd like (aeration problem I think), so mines a little sweeter than it should be.

Thanks for the the recipe Saccharomyces. And thanks for having saccharomyces as your name. It has made me remember how to spell

P.S. doing this again and probably will be using a lager yeast. Wanna make a couple lagers will it's winter time
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Old 11-23-2010, 08:17 AM   #38
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Any thoughts about wyeast 1338 for this recipe?
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Old 11-28-2010, 10:57 PM   #39
lower1310
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Jul 2008
Seattle
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So I brewed this up a month ago and forgot to post. I split the batch into 5 gallons lager, and 5 ale. After two weeks I moved the ale into a secondary and the initial taste was a really good beer. I'm interested to see how it will turn out in 2 more months. Thanks for the recipe!

 
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Old 01-10-2011, 10:22 AM   #40
Paramecium
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May 2010
Long Beach, Ca.
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Brewing this tomorrow as a 5 gallon batch. My local store had 650l roasted barley so I cut it back using beersmith to get around 16 srm. I'll let ya know how it comes out.
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