The Irish Red of 2013 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > The Irish Red of 2013

Reply
 
Thread Tools
Old 01-08-2013, 04:45 AM   #1
frazier
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
illinois
Posts: 1,883
Liked 159 Times on 135 Posts


Recipe Type: All Grain   
Yeast: WLP028 Edinbugh   
Yeast Starter: Yes   
Batch Size (Gallons): 5.25   
Original Gravity: 1.054   
Final Gravity: 1.014   
IBU: 20   
Boiling Time (Minutes): 60   
Color: Amber Red   
Primary Fermentation (# of Days & Temp): 28 days at 65 max   
Tasting Notes: Smooth caramel, toffee, beer!   

This recipe originally came on a promo card from White Labs that was in my issue of BYO. I can't recall if I made any changes to the grains or hops, but I did switch out the yeast. It originally called for WLP862 Cry Havoc (someday I'll try this), but I used WLP028 which is a workhorse for me.

Ingredients:
9 lbs. Vienna Malt
12 oz. C60
8 oz. C40
8 oz. C20
2 oz. Roasted Barley 300L
1 oz. Fuggles @60 min.
0.5 oz. EKG @45 min.
0.5 oz. EKG @15 min.

Mash at 154 for 60 minutes

This came out better than expected, as I hoped. Smooth, malty but not sweet, and a gorgeous red amber. This beer has no exotic ingredients to make you sit up and take notice; this beer will not interrupt your conversation or make the ten o'clock news. This beer is the comfortable sweatshirt in the back of your closet; the dog resting at your feet; the well earned break at the end of a hard day. I made this beer in anticipation of St. Patrick's Day parties, but I don't think I can make it last that long.

FWIW, this beer sat in primary for nearly seven weeks due to various stresses and activities for the holidays. Also, if anyone has wondered what an all-Vienna base malt would be like, you should mos def try it!
__________________
~
"Anything worth doing, is worth doing slowly." ~~ Mae West

 
Reply With Quote
Old 03-11-2013, 08:44 PM   #2
CopperBeechBrew
Recipes 
 
Jun 2012
CapeTown, WesternCape
Posts: 6

This looks really good, I'm going to give it a bash this weekend.

Just one question, we have really limited (but slowly growing) access to homebrew supplies here in South Arica, and I just want to clarify what the C20/40/60 are? I'm presuming they are crystal malts?
Are there alternatives that would produce similar results from this suppliers list?
http://beerguevara.com/category/brew...altsandgrains/

Any guidance would be appreciated.
Thanks

 
Reply With Quote
Old 03-11-2013, 08:59 PM   #3
alane1
Recipes 
 
Jun 2012
South East Massachusetts
Posts: 901
Liked 252 Times on 168 Posts


Quote:
Originally Posted by CopperBeechBrew View Post
This looks really good, I'm going to give it a bash this weekend.

Just one question, we have really limited (but slowly growing) access to homebrew supplies here in South Arica, and I just want to clarify what the C20/40/60 are? I'm presuming they are crystal malts?
Are there alternatives that would produce similar results from this suppliers list?
http://beerguevara.com/category/brew...altsandgrains/

Any guidance would be appreciated.
Thanks
The chateau 130 is the same thing as crystal 60, you could probably substitute the crystal 20 with caramunich 1
Cheers.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
2013 AHA convention CBelli General Beer Discussion 13 04-26-2013 08:16 PM
Bells Hopslam 2013 Ostomo517 Commercial Brew Discussion 17 02-07-2013 02:18 PM
2013 CityOChampBrew Drunken Ramblings and Mindless Mumbling 2 01-01-2013 06:41 AM
So.. when does the world end in 2013? Dan Drunken Ramblings and Mindless Mumbling 4 12-27-2012 08:39 PM
My 2013 hopyard is here! goingmad Hops Growing 4 12-22-2012 09:43 PM


Forum Jump