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Old 11-06-2012, 06:55 AM   #131
wobblymadman
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Oct 2012
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I haven't brewed this recipe yet, but am very tempted, given the rosy reviews and my liking for Irish red ale.

Some of the more recent comments relate to a desire for a rich ruby red colour. A few months ago I brewed an Irish red which had Vienna malt in the recipe. The red color imparted by this malt is superb and the flavour is well suited to the style. I would recommend substituting Vienna for the crystal to achieve a rich red color.

 
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Old 11-06-2012, 01:08 PM   #132
Mysticmead
 
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Jan 2010
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Quote:
Originally Posted by wobblymadman View Post
I haven't brewed this recipe yet, but am very tempted, given the rosy reviews and my liking for Irish red ale.

Some of the more recent comments relate to a desire for a rich ruby red colour. A few months ago I brewed an Irish red which had Vienna malt in the recipe. The red color imparted by this malt is superb and the flavour is well suited to the style. I would recommend substituting Vienna for the crystal to achieve a rich red color.
if you look at the recipe, I used no Crystal malt. I did use melanoiden and Caraaroma. Both with provide a very deep red. The caraaroma also adds the maltiness that an irish red should have. Now this is a very deep red and will almost look brown until its back lit. Then the deep red shows. the images below are the same beer (different glasses but same beer) top one is not back lit.. the flash gives a hint of the red color but just a hint.. the second one shows the beer once back lit.
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Old 11-07-2012, 10:05 PM   #133
wobblymadman
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Oct 2012
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Right you are - crystal HOPS, not crystal malt! I need to read more carefully, although some people in this thread were subbing crystal in here and there too.

The colour is superb in those photos, and the beer has been getting rave reviews. It has been added to my recipe hitlist. Great stuff.

 
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Old 11-08-2012, 12:12 AM   #134
Mysticmead
 
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you can sub crystal 120 for caraaroma... although in my opinion it would take away from the aroma of the beer.

 
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Old 11-08-2012, 03:00 PM   #135
jjeremy
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Jan 2012
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This came out great last time I brewed it. I think this will be the next batch I brew.

 
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Old 11-08-2012, 07:48 PM   #136
Big_Blue
 
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Camarillo, CA
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I had to sub in Crystal 120 since I couldn't get the Cararoma. Smelled plenty fine to me. Ready in little over a week.
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Old 11-10-2012, 03:18 PM   #137
Beernewb
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Aug 2008
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hi, are you fermenting htis at 68 ambient or 68 wort temp in a controlled chamber?

 
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Old 11-11-2012, 05:26 AM   #138
Mysticmead
 
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between 65-68 ambient when I first made it. now 65 in ferm chamber.

 
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Old 11-17-2012, 03:31 PM   #139
fury556
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Sep 2012
Homestead, FL
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Can you recommend a yeast other than WLP001 that would work well in 58-61 deg temps without changing the flavor of this brew? I use a winefridge as my fermentation chamber and I have no way to control the temps, the fridge usually sits right around 61 deg. Thanks

 
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Old 11-17-2012, 07:23 PM   #140
Hawgbranch
 
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Jan 2008
Shreveport, Louisiana
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Quote:
Originally Posted by Mysticmead View Post
this is a 6-6.5% beer (depending on how well it ferments for you. ) adding as extra pound of honey will raise it to 7-7.5%. I probably wouldn't change the color much but the taste would change. Probably have a noticeable alcohol warming which is out of place for the style
Mysticmead,
I am all set to brew this tomorrow. At 72% Beersmith is telling me 5.7%. I will be using BRY-97 American West Coast Dry Yeast. This will be for a competition in my local Homebrew Club so I want to try and stay in range.
Were you spot on at 72% effeciency and did you get a real strong fermentation in order to hit 6-6.5%?
I am trying to figure out what I might need to tweak, if anything.

 
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