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Old 01-02-2012, 09:04 PM   #1
Keyes88
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Default All-Grain - Recipe Feed Back - Irish Red Ale

Recipe Feed Back - Irish Red Ale

Looking for feed back on tweaking this clone recipe. Any Feedback would be welcomed. I was doing some reading on different types of well reviewed Irish Reds from BA and wanted to make a Great Lakes Conway's Irish Ale Clone. Fun part about this is I wont be able to compare my clone till next month when the beer is released but I need to make this now as I have a family event that I am making this for. Again, any information or tweaking would be great! Hopefully keeping this simple will work out well.


Conway Irish Ale

Style: Irish Red Ale
OG: 1.066
Type: All Grain
FG: 1.018
ABV: 6.29 %
Calories: 217
IBU's: 25.16
Efficiency: 75 % (not sure about this, idk where the program got this number from)
Boil Size: 5.83 Gal
Color:***16.6 SRM**
Batch Size: 5.00 Gal
Boil Time: 60 minutes
*
Grains
10.00 lbs Briess 2-Row Brewers Malt
2.00 lbs Crisp Crystal Dark 77L (might need to sub this, any ideas?)
*
Hops
0.50 ozs Northern Brewer @60 mins
0.50 ozs Hallertauer @ 30min
1.00 ozs Fuggles @ 10min

Yeasts
Wyeast Labs 1084
*
Additions
Whirlfloc Tablet @15 mins


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Old 01-19-2012, 01:19 AM   #2
happypanties
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I love Conway's! Just saw an add from my local grocery store that its now available. Going to pick up as much as I can tomorrow. Let me know how your clone turns out. I want to try brewing it too.


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Old 01-27-2012, 02:14 PM   #3
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I'd love to get a recipe for it too. I know it doesnt say it on the website, but I swear I taste special roast in it. Anyone else?
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Old 02-17-2012, 11:50 PM   #4
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thread revival....

definitely special roast , it's got that biscuity flavor.
I tried a clone last year that was good but not quite toasty enough.
Gonna try again tomorrow - half pound special roast this time

BTW, their house ale yeast is WY-1028
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Old 02-18-2012, 03:55 AM   #5
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When you say special roast do you mean special B or roasted barley?
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Old 02-18-2012, 01:07 PM   #6
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the grain is called "special roast"
made by Briess I believe, SRM about 50
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Old 02-18-2012, 07:08 PM   #7
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Quote:
Originally Posted by Ender View Post
I'd love to get a recipe for it too. I know it doesnt say it on the website, but I swear I taste special roast in it. Anyone else?
+1 on the special roast!

Cheers
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Old 02-18-2012, 11:06 PM   #8
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I am also working on a conways clone. So far I have...
4 lb 2 row
7 lb Maris otter
.75 crystal 70; 77 if they have it
.5 special B
.33 biscuit malt

Should I be substituting special B or biscuit malt for special roast? I know I am getting my color mostly from special B
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Old 02-19-2012, 12:33 AM   #9
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I kinda think of special roast as super biscuit personally. Id sub it for that.
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Old 02-19-2012, 04:16 PM   #10
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Special B is totally different, you want to stick w/ "biscuity" malts.
Great Lakes is kind of "tricky" with their ingredient listings on their site now - I think they list some of them but not all.
For Conway, they used to say:
"American Two-row and Special Roast, English Pale and Crystal, and Belgian Biscuit."

I've been using MO as a base, along with Victory, Special Roast and Crystal-80.

I'll let you know in 5-6 weeks how the latest try went....


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