AG Irish Red Ale help. - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > AG Irish Red Ale help.

Reply
 
Thread Tools
Old 08-02-2012, 04:08 AM   #1
MirImage
Recipes 
 
Aug 2008
Pearland, TX
Posts: 311
Liked 17 Times on 16 Posts



I wanted a simple Haus Irish Red Ale. I just wanted to get some thoughts on this one. I would like it to be around 5%, on the malty side and medium bodied.

Irish Red Ale
Batch Size: 6.00 gal

Ingredients
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 86.4 %
1 lbs Caraaroma (130.0 SRM) Grain 2 9.1 %
8.0 oz Carafoam (2.0 SRM) Grain 3 4.5 %
1.00 oz Challenger [7.50 %] - Boil 60.0 min Hop 4 22.8 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 5 -


I appreciate your feedback.
__________________
The Yodeling Goat Brewery

Fermenting: malbec, Chocolate Raspberry Porter
Bottled: Ridgeback Red, Apfelwein, Blackberry Wheat
Kegged: Millennium Falcon IPA, Blackberry Wheat, Black Crack Imperial Stout
Coming: kiwi/prickle pear mead

 
Reply With Quote
Old 08-02-2012, 05:44 AM   #2
Pommy
Recipes 
 
May 2009
Auckland, NZ
Posts: 727
Liked 11 Times on 10 Posts


Irish reds generally have some roast barley in there, traditionally anyway. 1-2% will give it that nutty character.

 
Reply With Quote
Old 08-02-2012, 10:34 AM   #3

That's a bit much caraaroma. Might want to cut it back a bit for a house red. Also consider flaked barley in lieu of carafoam. I use roasted barley in my winter reds but omit for summer reds. I'm brewing this one up this weekend.

5 lbs Munich Malt (9.0 SRM) 47.6 %
4 lbs Pale Malt (2 Row) 38.1 %
1 lbs Barley, Flaked 9.5 %
4.0 oz Caraaroma (130.0 SRM) 2.4 %
4.0 oz English Crystal, Medium (55.0 SRM) 2.4%
__________________
Mead Lane Brewing
The liver is evil and must be punished

 
Reply With Quote
Old 08-02-2012, 11:23 AM   #4
MirImage
Recipes 
 
Aug 2008
Pearland, TX
Posts: 311
Liked 17 Times on 16 Posts


I am using beer smith, so going off of this for color. I used the caraaroma to get the red color, what else works well? What do you guys think of the MO for the base malt? I have never used MO before.
__________________
The Yodeling Goat Brewery

Fermenting: malbec, Chocolate Raspberry Porter
Bottled: Ridgeback Red, Apfelwein, Blackberry Wheat
Kegged: Millennium Falcon IPA, Blackberry Wheat, Black Crack Imperial Stout
Coming: kiwi/prickle pear mead

 
Reply With Quote
Old 08-02-2012, 12:47 PM   #5
cblack85
Recipes 
 
Mar 2010
Charlotte, NC, South Carolina
Posts: 59
Liked 2 Times on 2 Posts


Here is a recipe for an Irish Red that I brew several times a year, it comes out very nice and malty with just a hint of toasty/biscuity notes

9.00 lb Maris Otter
0.50 lb Crystal 40
0.25 lb Flaked Oats
0.13 lb Black Patent

1.00 oz East Kent Goldings [5.00 %] (60 min)
0.50 oz East Kent Goldings [5.00 %] (2 min)

1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1600 ml] Yeast-Ale

Mash @ 154 for 60 min.
Ferment @ 65 for 3 weeks then keg and carb (or bottle)

This comes out to about 5% ABV
__________________
A fine beer may be judged with only one sip, but it's better to be thoroughly sure. --Czech Proverb

Nugent Likes This 
Reply With Quote
Old 08-02-2012, 01:02 PM   #6
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


I like MO base malt. 2 oz of roasted barley gives it just about the perfect color. Some crystal is usually added too.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Old 08-02-2012, 01:12 PM   #7
MirImage
Recipes 
 
Aug 2008
Pearland, TX
Posts: 311
Liked 17 Times on 16 Posts


Quote:
Originally Posted by cblack85
Here is a recipe for an Irish Red that I brew several times a year, it comes out very nice and malty with just a hint of toasty/biscuity notes

9.00 lb Maris Otter
0.50 lb Crystal 40
0.25 lb Flaked Oats
0.13 lb Black Patent

1.00 oz East Kent Goldings [5.00 %] (60 min)
0.50 oz East Kent Goldings [5.00 %] (2 min)

1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1600 ml] Yeast-Ale

Mash @ 154 for 60 min.
Ferment @ 65 for 3 weeks then keg and carb (or bottle)

This comes out to about 5% ABV
Does this fermenting time include conditioning? I might switch to EKG because I have 1/2 oz left over.
__________________
The Yodeling Goat Brewery

Fermenting: malbec, Chocolate Raspberry Porter
Bottled: Ridgeback Red, Apfelwein, Blackberry Wheat
Kegged: Millennium Falcon IPA, Blackberry Wheat, Black Crack Imperial Stout
Coming: kiwi/prickle pear mead

 
Reply With Quote
Old 08-02-2012, 01:17 PM   #8
cblack85
Recipes 
 
Mar 2010
Charlotte, NC, South Carolina
Posts: 59
Liked 2 Times on 2 Posts


Quote:
Originally Posted by MirImage View Post
Does this fermenting time include conditioning? I might switch to EKG because I have 1/2 oz left over.
I usually leave it in the primary for 3 weeks, then keg. I will usually leave it in the keg at serving temp for about 2 weeks before I start pouring.
__________________
A fine beer may be judged with only one sip, but it's better to be thoroughly sure. --Czech Proverb

 
Reply With Quote
Old 08-02-2012, 03:15 PM   #9
MirImage
Recipes 
 
Aug 2008
Pearland, TX
Posts: 311
Liked 17 Times on 16 Posts


Thanks everyone for the help. I'm going on holiday for a few days so may or may not get a chance to tweak he recipe. I plan on brewing this mid to late Aug then have a tweaked 2nd batch by Dec when my Dad visits (his favorite style).
__________________
The Yodeling Goat Brewery

Fermenting: malbec, Chocolate Raspberry Porter
Bottled: Ridgeback Red, Apfelwein, Blackberry Wheat
Kegged: Millennium Falcon IPA, Blackberry Wheat, Black Crack Imperial Stout
Coming: kiwi/prickle pear mead

 
Reply With Quote
Old 08-03-2012, 10:57 AM   #10
Cordane
 
Cordane's Avatar
Recipes 
 
Jan 2012
Tallahassee, FL
Posts: 101
Liked 6 Times on 5 Posts


Hey MirImage. Let me help out a bit with this. First, the Marris Otter is perfectly fine in this recipe. You're right that you do want some good red coloration, but let's be particular with how we get to it. A little CaraAroma is fine, if you want that, but it shouldn't be quite that much.

You defined your goals as being red, tasting malty, and specifically Irish.

The other responses in this thread are absolutely right about the roasted barley. Use just a touch of it to get a bitter finish (5% or less), which will really help the drinkability of the final product. If you add a lot, you'll notice that it becomes a stout. Just a bit makes it red to brown.

The maltiness you want will comes from your choice of other malts. You're on the right track with the Cara products, but go with standard caramel (crystal) malts. Pick about three, like 20, 40, and 60. Mix them in your malt bill as necessary to get the color you want. The different levels of crystal cause different flavors, and this will give your beer a wonderful complexity.

If you're interested in some other ways to get malty character, try some Vienna or Munich base malts in addition to the Marris Otter for some more subtle tastes.


So, that's color and maltiness. You also said Irish too. Now, what makes the beer Irish? Unless you're using Dublin water or something, it's probably just the Irish yeast. For reds and stouts, many folks jump directly to the Irish strain. It's an awesome one, but it also excels at making very dry beers (like stouts). For your malty red, you might consider a sweeter British version, such as Scottish or English. I realize this removes the "Irish" element, but it was otherwise just an Irish Red in name, right?
__________________
Do - with which I buy beer stuff!
Ray - the guy I buy stuff from!
Me - the guy I make beer for!
Fah - a long way to the store!
So - I'll have another beer!
La - ... um... la la la la la laaaaa!
Ti - No thanks, make it a beer!
And that brings us back to Do!
Cordane's Rolling Kegerator (Image Intensive!) - 23 kinds of awesome!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Will my Irish Ale be Red? bigdaddybrew Recipes/Ingredients 9 09-17-2011 04:11 PM
Irish Red??? Bluelinebrewer Recipes/Ingredients 1 12-02-2009 10:02 PM
Irish Red; What do you think. MX1 Recipes/Ingredients 5 08-26-2009 05:34 PM
Irish Red, more like Irish Black! hollowdp Recipes/Ingredients 4 01-22-2009 05:45 AM
Looking for an Irish Red MeadLover Recipes/Ingredients 3 11-27-2006 11:51 AM


Forum Jump