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Old 10-08-2012, 05:40 PM   #1
bigdaddybrew
 
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Apr 2011
Jackson, Michigan
Posts: 537
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Recipe Type: All Grain   
Yeast: Munton\'s Gold Dry   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.011   
IBU: 21   
Boiling Time (Minutes): 60   
Color: SRM11   
Primary Fermentation (# of Days & Temp): 30 days 61-65F   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Amber/Red, creamy, smooth, toasted Caramel, hint of roasted malt.   

Ingredients
88% 8 lbs Maris Otter
5.5% 1/2 lbs 80L Crystal
5.5% 1/2 lbs 20L Carared
1% 1/8 lbs Roasted Barley

1 tsp Irish Moss last 15 minutes of boil

1 oz of Kent Goldings Hops pellets for 60 min

1/8 tsp Chalk
1/2 tsp Baking soda
1 1/2 tsp Gypsum
1/4 tsp Epsom
1 tsp Salt
Add minerals to a pint of Club soda to dissolve then add to 8 gallons of Reverse Osmosis water.

Procedure
pre-heated mash tun with 5 gallons of hot tap water, drained
4 gallons of strike water at 160f
Mashed for 60 minutes at 150f, drained
Batch sparge 2 gallons at 180f, stirred, waited 10 minutes, drained
Batch sparge 2 gallons at 170, stirred, waited 10 minutes, drained

80% efficiency
5.125 galons in the Primary

Beautiful amber/red color, just enough hops to balance the caramel sweetness, toastiness from the maris and a hint of roasted barley, creamy head with good retention, some lacing. Delicious Irish Red.
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Bottled: Amber Ale
Future: Belgian something

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Old 10-08-2012, 06:13 PM   #2
bigdaddybrew
 
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Apr 2011
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Posts: 537
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Heres a picture...
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__________________
Primary: hopes and dreams
Kegged: Summer Citra Cerveza, Summer Haze IPA, Kentucky Common
Bottled: Amber Ale
Future: Belgian something

Long life-quick death-cold beer.

 
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Old 11-23-2012, 01:19 AM   #3
bobby4
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Oct 2012
Port Elgin, Ontario
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That is a nice looking beer! I just did my first all-grain with a very similar recipe, but a bit darker. I may try yours next time

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Old 11-23-2012, 04:21 AM   #4
bigdaddybrew
 
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Apr 2011
Jackson, Michigan
Posts: 537
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It was very smooth and delicious. I might add 2 more ounces of roasted barley next time for a little more of that irish roasted flavor. Took my corny to a pig roast and they drank it all. First time thats happened for me. Maybe I should leave the recipe alone.
__________________
Primary: hopes and dreams
Kegged: Summer Citra Cerveza, Summer Haze IPA, Kentucky Common
Bottled: Amber Ale
Future: Belgian something

Long life-quick death-cold beer.

 
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Old 01-02-2013, 04:14 PM   #5
kombat
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Oct 2009
Ottawa, Ontario, Canada
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I brewed this back in mid-November. I cold crashed it mid-December and followed-up with gelatin. It went into the keg on Dec. 19. At that time, I took a small sample. I was a little discouraged with the flavor, but nevertheless left it to carbonate over the Christmas break while I was out of town.

I came home last night and tasted another sample (now that it's carbonated), and wow, what a difference! It tastes fantastic. It definitely evokes a flavor profile similar to Smithwick's, in my opinion. The carbonation still has a little ways to go (I think I overfilled the keg), and the colour is a little too light to be considered a true "red," but overall, this is one of the best beers I've brewed to date.

Thanks for the recipe!

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Old 01-10-2013, 12:42 PM   #6
bigdaddybrew
 
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Apr 2011
Jackson, Michigan
Posts: 537
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I'm gald you liked the recipe. It is a little light for a red. Was yours lighter than mine? I find it very smooth and chuggable. This is on my brew rotation. Happy New Year!
__________________
Primary: hopes and dreams
Kegged: Summer Citra Cerveza, Summer Haze IPA, Kentucky Common
Bottled: Amber Ale
Future: Belgian something

Long life-quick death-cold beer.

 
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Old 01-10-2013, 01:39 PM   #7
kombat
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Oct 2009
Ottawa, Ontario, Canada
Posts: 5,487
Liked 1976 Times on 1241 Posts


Mine is actually a little bit lighter than an IPA I brewed at the same time. I reused the yeast and just brewed a different red recipe (Saccharomyces' recipe in the Scottish and Irish Ale recipe database), which has 3 times as much roasted malt, so I can compare the two. But so far Donovan's has gotten rave reviews from everyone I've shared it with.

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Old 06-26-2015, 04:37 PM   #8
bigdaddybrew
 
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Apr 2011
Jackson, Michigan
Posts: 537
Liked 77 Times on 53 Posts


Copied so it will display for mobile devices...

Recipe Type:
All Grain
Yeast: Munton\'s Gold Dry
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.011
IBU: 21
Boiling Time (Minutes): 60
Color: SRM11
Primary Fermentation (# of Days & Temp): 30 days 61-65F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Amber/Red, creamy, smooth, toasted Caramel, hint of roasted malt.

Ingredients
88% 8 lbs Maris Otter
5.5% 1/2 lbs 80L Crystal
5.5% 1/2 lbs 20L Carared
1% 1/8 lbs Roasted Barley

1 tsp Irish Moss last 15 minutes of boil

1 oz of Kent Goldings Hops pellets for 60 min
__________________
Primary: hopes and dreams
Kegged: Summer Citra Cerveza, Summer Haze IPA, Kentucky Common
Bottled: Amber Ale
Future: Belgian something

Long life-quick death-cold beer.

 
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