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Old 01-01-2013, 02:34 PM   #1
ChrispyBites
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Default Irish Whiskey Red

Hey folks. So, I'm planning to brew an Irish red with some whiskey characteristics for St. Paddy's in a couple of weeks. This is the recipe I'm tooling with:

Grain
7.5 lbs Stout Malt (SRM 2)
3 lbs Melanoiden (SRM 20)
1/3 lb Cherrywood Smoked Malt (4 SRM)
1/3 lb Roasted Barley (300 SRM)

BeerSmith tells me I'll get about 15-16 SRM with that bill.

Hops
1/2 oz. Target @ 60
1/2 oz. Willamette @ 15
1/2 oz. Fuggles @ knockout

Yeast: WLP004

Doing a single infusion mash with a batch sparge.

What do you guys think? Specifically, what do you guys think about the addition of the smoked malt in this? Will it be too little to make a difference? Will the smoke flavor ruin this beer? Any ideas for improvement?

Cheers!


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Old 01-01-2013, 02:38 PM   #2
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3 lbs of melanoiden strikes me as a LOT. I usually use .25-1lb tops.
The smoked malt is relatively low. How about some medium roast oak cubes and 8 ounces of Jameson whiskey in secondary fermentation for a month?


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Old 01-01-2013, 02:40 PM   #3
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Now the Jameson and oak cubes I could definitely do. So, you think the melanoiden is too much? I wanted to go for a sweeter, rounder red. The last time I used WLP004, the beer was exceptionally dry. That's good, but I wanted to offset that a little with some more maltiness.
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Old 01-01-2013, 02:51 PM   #4
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Maybe someone else will chime in on the melanoiden - but I would be afraid it would make it too sweet. Maybe use a couple pounds of munich to add some sweetness and maltiness. Mash a little higher in the 154 range to keep it a little fuller as well. A good irish whiskey will add a little sweetness to it as well.

I think this could be a pretty good beer - never thought about an irish red with whiskey in it until I saw your title. I make a bourbon porter every year that I love, I could see this being a smaller, lighter version of a similar beer.

Wait to see what others say about the melanoiden . . . maybe others have used it successfully in that quantity.
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Old 01-01-2013, 03:07 PM   #5
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Thanks for the mash notes, I'll definitely do that. This will only be my second all-grain batch, my first being an qualified failure.

So, I don't do secondary fermentation. Primarily because carboys are super expensive and I'm a brewer on a budget, but also because my Palmer book tells me it's unnecessary. Should I invest in a carboy and start doing secondary?
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Old 01-01-2013, 03:23 PM   #6
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I have been trying to figure out what to brew today - and this idea has inspired me - Irish Whiskey Red is on the brew list for today. I found this recipe that looks very well popular, and will probably do something similar to this - I like the idea of the cara aroma in it.

http://www.homebrewtalk.com/f65/ragi...ed-ale-239188/

Also looked up melanoiden, and it said can be used "up to 20% of grainbill" but I will probably keep to my normal half pound or so and sub in some munich.

Fermenting - I generally only primary ferment for 3 weeks and then keg/bottle too. When doing this beer (and bourbon porter) though, I will primary for 3 weeks. About a week before the 3 weeks are up, I will put 8-12 ounces of Jameson in a mason jar with two ounces of medium roast oak cubes and let them sit (in case anything needs to be sanitized on the cubes). I will then transfer to a secondary with the whiskey and oak and let it sit another 2-4 weeks. Then keg/bottle.

I use buckets for fermenting. Cheap, easy to clean, etc. You could get a bucket for secondary fermenting for $10-$15 easy. Then you would have it in the future for additional fermenter.

Thanks for the inspiration - looking forward to trying this beer out.
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Old 01-01-2013, 03:27 PM   #7
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Also - FWIW - I will skip the honey addition in the above recipe.
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Old 01-01-2013, 03:31 PM   #8
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Quote:
Originally Posted by Braufessor View Post
I use buckets for fermenting. Cheap, easy to clean, etc. You could get a bucket for secondary fermenting for $10-$15 easy. Then you would have it in the future for additional fermenter.
I am a moron. I have no idea why I thought I'd need a carboy for secondary fermentation. I actually have 2 fermentation buckets, I just assumed, weirdly, that they'd always have to be for primary.

Anyway, glad I was able to inspire! And thanks for all your tips and suggestions, I'm ordering my ingredients now.
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Old 01-01-2013, 04:06 PM   #9
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The secondary needs to have very little headspace to prevent oxidation since your beer won't be producing enough co2 to fill a lot of headspace. If you really don't want to get a carboy you could purge the headspace of a bucket with co2.
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Old 01-01-2013, 04:22 PM   #10
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This is the recipe I settled on (6.5 gallon batch)- time to head to the basement and start weighing grain and getting my water heating. Thanks again for the inspiration - looking forward to this experiment.

Irish whiskey red
Style: Irish Red Ale OG: 1.051
Type: FG: 1.013
Rating: 0.0 ABV: 4.98 %
Calories: 167 IBU's: 20.23
Efficiency: 80 % Boil Size: 7.39 Gal
Color: 16.1 SRM Batch Size: 6.50 Gal
Preboil OG: 1.048 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 60.0F
Secondary 21 days @ 60.0F

Grains & Adjuncts
Amount Percentage Name Time Gravity
4.50 lbs 36.63 % Rahr 2-Row 60 mins 1.035
2.00 lbs 16.28 % Weyermann Munich I 60 mins 1.038
0.66 lbs 5.37 % Weyermann Caraaroma 60 mins 1.034
2.00 ozs 1.02 % Roasted Barley 60 mins 1.025
0.25 lbs 2.04 % Melanoiden Malt 60 mins 1.037
0.25 lbs 2.04 % Carafoam 60 mins 1.033
4.00 lbs 32.56 % Fawcett Golden Promise Pale Malt 60 mins 1.038
0.50 lbs 4.07 % Oats, Flaked 60 mins 1.037

Hops
Amount IBU's Name Time AA %
1.50 ozs 20.23 Goldings, East Kent 60 mins 5.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg German Ale starter Wyeast Labs 1007

Additions
Amount Name Time Stage
1.80 g Calcium Chloride 15 mins Mash
0.50 g Gypsum 15 mins Mash
1.00 tbsp Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil
0.30 g Epsom Salt 15 mins Mash

Mash Profile
Medium Body Infusion In 60 min @ 154.0F
Add 15.36 qt ( 1.25 qt/lb ) water @ 166.0F


Notes
Three gallons RO water. Two gallons tap water. Bru'n water amber malty profile. Will add 8-12 ounces of Jameson whiskey and two ounces of medium roast oak cubes to secondary for about 3-4 weeks.


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