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Old 02-02-2011, 04:57 PM   #1
rack04
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Default Thoughts on Irish Red Ale?

Recipe: Irish Red Ale
Brewer: Justin
Asst Brewer: N/A
Style: Irish Red Ale
Type: Extract

Recipe Specifications
--------------------------

Batch Size: 5.25 gal
Boil Size: 6.28 gal
Estimated OG: 1.049 SG
Estimated Color: 17.3 SRM
Estimated IBU: 21.9 IBU
Boil Time: 60 Minutes

Ingredients:
------------

Amount Item
7.00 lb Munich Liquid Extract
0.375 lb Caramel/Crystal Malt - 40L
0.375 lb Caramel/Crystal Malt -120L
0.125 lb Roasted Barley
1.25 oz Goldings, East Kent (60 min)
1 Pkgs Wyeast Labs #1084


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Old 02-02-2011, 05:57 PM   #2
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Looks like a solid recipe for a nice Irish red.


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Old 02-02-2011, 06:18 PM   #3
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Looks good, I just bottled a very similar recipe last night and the sample tasted great. Mine had 1# brown sugar added to boil last 5 minutes to up the fermentables and boost abv. I wanted to make sure there was plenty of Irish in the beer.
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Old 02-02-2011, 06:26 PM   #4
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What color is the LME?? I would use a pale LME/DME for an extract Irish red ale... You could, optionally, add a small amount of hops at 5 minutes (or less) left in the boil... Some EKG or Fuggles come to mind... I did that for my Irish red that was bottled this past weekend. Looking good so far (will know for certain once it's carbonated fully).
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Old 02-02-2011, 06:28 PM   #5
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I wonder if the munich extract might make it too malty tasting? irish reds are somewhat dry beers.
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Old 02-02-2011, 06:29 PM   #6
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Good call golddiggie, I should have mentioned that I had a 5 minute addition of Fuggles.
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Old 02-02-2011, 06:35 PM   #7
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I mashed mine at 154 for 90 minutes... Came out pretty damned good... OG of 1.064, FG of 1.018... Not as low as the style would like, but I did start off a bit higher. Figure it's just a hair over 6% ABV...

I like the flavor you get from Fuggles and EKG with late additions... How much are you adding?
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Old 02-02-2011, 06:40 PM   #8
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I'm not sure I would be overly concerned with an Irish red being "too malty". I think the roasted barley he's using will help with the slightly dry finish. Overall, Irish and Scottish ales are pretty malt focused.

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Old 02-02-2011, 06:44 PM   #9
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I did mine PM, so after steeping some specialty grains and boiling lme and brown sugar mine started at 1.060 and finished at 1.014, just like you said right at 6%. I can't remember, I think I used Notty for my yeast.
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Old 02-02-2011, 06:52 PM   #10
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Quote:
Originally Posted by Golddiggie View Post
What color is the LME?? I would use a pale LME/DME for an extract Irish red ale... You could, optionally, add a small amount of hops at 5 minutes (or less) left in the boil... Some EKG or Fuggles come to mind... I did that for my Irish red that was bottled this past weekend. Looking good so far (will know for certain once it's carbonated fully).
It is approximately 8 SRM.

Quote:
Originally Posted by Walker View Post
I wonder if the munich extract might make it too malty tasting? irish reds are somewhat dry beers.
The Munich extract is a blend of 40% Munich malt and 60% 2-row.


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