Irish Red Ale Raging Red Irish Red Ale - Page 20 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Irish Red Ale Raging Red Irish Red Ale
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 02-06-2013, 01:22 PM   #191
mjap52
Recipes 
 
Mar 2012
Amherst, New York
Posts: 182
Liked 9 Times on 6 Posts


Quote:
Originally Posted by Mysticmead View Post
good substitution on the hops! let me know how it turns out.
Will do. Just a question about the honey: When you were making the recipe, did you really want a honey flavor to come through, or were you more going for the gravity points and to dry it out?

I just ask because I've never heard of honey in a Red. I went with the flameout addition as opposed to adding it post fermentation because I didn't want that in your face honey flavor.


__________________
Eggertsville Brewhouse: Stealing the livers of suburbanites, one pint at a time!

 
Reply With Quote
Old 02-06-2013, 02:02 PM   #192
Mysticmead
Recipes 
 
Jan 2010
Kingston, GA
Posts: 1,341
Liked 91 Times on 62 Posts


Quote:
Originally Posted by mjap52 View Post
Will do. Just a question about the honey: When you were making the recipe, did you really want a honey flavor to come through, or were you more going for the gravity points and to dry it out?

I just ask because I've never heard of honey in a Red. I went with the flameout addition as opposed to adding it post fermentation because I didn't want that in your face honey flavor.
it's mainly for the points and to dry it out a bit.



 
Reply With Quote
Old 02-18-2013, 12:02 AM   #193
marcha14
Recipes 
 
Jun 2012
Posts: 8

How much water do you use for the strike and sparge?

 
Reply With Quote
Old 02-18-2013, 01:32 AM   #194
Mysticmead
Recipes 
 
Jan 2010
Kingston, GA
Posts: 1,341
Liked 91 Times on 62 Posts


Quote:
Originally Posted by marcha14 View Post
How much water do you use for the strike and sparge?
this was done BIAB.. I used ALL the water needed during mash (7.5 gallons).. since it was BIAB there was no sparge. If you are doing a traditional 3 vessel mash/sparge then use the appropriate amount of water for mashing and sparging based on your equipment.

 
Reply With Quote
Old 02-18-2013, 02:26 AM   #195
mjap52
Recipes 
 
Mar 2012
Amherst, New York
Posts: 182
Liked 9 Times on 6 Posts


I mash at 1.5 qts/lb and sparge until I get my desired preboil. For this, doing a 15 gallon batch, I mashed with 11.25 pounds, then sparged until I got to 15 gallons. I boil in a keggle, then just topped off with water after my boil to get to 16.5 in fermentors.

I'm serving this keg on the 16th, going to lager this on gelatin for the next week and rack to keg the week prior to force carb.
__________________
Eggertsville Brewhouse: Stealing the livers of suburbanites, one pint at a time!

 
Reply With Quote
Old 02-21-2013, 03:45 AM   #196
Mofoa
Recipes 
 
Jan 2013
Posts: 96
Liked 12 Times on 12 Posts


1 month in the bucket is just days away. Hoping to keg this brew this weekend...that's IF my kegs I just purchased come by then.

Oh yeah, I also dry hopped with Galena hops for last two weeks.

Mysticmead Likes This 
Reply With Quote
Old 02-22-2013, 04:46 PM   #197
jstuts2260
HBT_SUPPORTER.png
Recipes 
 
Dec 2010
Kansas City, MO
Posts: 78
Liked 10 Times on 7 Posts


I make a new recipe of an Irish red every year and this one has been by far my favorite! The melanoiden malt is an amazing addition. It creates a beautiful deep red, but also gives it a depth of malt character I didn't expect. I did change up the hopping schedule to 50 IBU and only used Centennial because I love that hop. Even at 50 IBU the malt character is very prevalent.

Great recipe! Pic to follow tonight.

Mysticmead Likes This 
Reply With Quote
Old 02-22-2013, 06:22 PM   #198
Mysticmead
Recipes 
 
Jan 2010
Kingston, GA
Posts: 1,341
Liked 91 Times on 62 Posts


Quote:
Originally Posted by jstuts2260 View Post
I make a new recipe of an Irish red every year and this one has been by far my favorite! The melanoiden malt is an amazing addition. It creates a beautiful deep red, but also gives it a depth of malt character I didn't expect. I did change up the hopping schedule to 50 IBU and only used Centennial because I love that hop. Even at 50 IBU the malt character is very prevalent.

Great recipe! Pic to follow tonight.
GREAT!! Glad ya like it!

 
Reply With Quote
Old 02-22-2013, 07:47 PM   #199
mjap52
Recipes 
 
Mar 2012
Amherst, New York
Posts: 182
Liked 9 Times on 6 Posts


Curious, did anyone adjust their water for this? I ended up using baking soda, epsom salt, and gypsum to get it close to an Ireland water profile.
__________________
Eggertsville Brewhouse: Stealing the livers of suburbanites, one pint at a time!

 
Reply With Quote
Old 02-24-2013, 11:06 PM   #200
Kaotica
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Dec 2011
Concord, NC
Posts: 138
Liked 7 Times on 6 Posts


Couple iPhone photos, not the best quality. This was in Primary for 24 days, cold crashed for 4 days, and kegged about 2 months ago. Looks great but batch is off a bit, was my first batch with a grain mill and I overshot OG by 10 points, which caused yeast to under attenuate since I didn't have a starter. And didn't have enough hops to balance it out better.






Mysticmead Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Raging! Then the party was over. :( typebrad Fermentation & Yeast 25 05-08-2014 05:48 PM
The Raging B*tch and El Diablo kansastransplantvictim Fermentation & Yeast 41 03-19-2012 04:31 PM
Raging Bitch WildGingerBrewing General Beer Discussion 14 07-24-2011 02:42 PM
Raging Dog IPA? Lando General Beer Discussion 2 08-08-2010 03:53 PM
Flying Dog Raging B*tch IPA Sedge Commercial Brew Discussion 3 01-28-2010 01:33 AM


Forum Jump