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Old 04-12-2013, 08:42 PM   #1
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Default Homebrewdad's Big Irish Red

Recipe Type: All Grain
Yeast: WLP004 (Irish Ale)
Yeast Starter: yes
Batch Size (Gallons): 5.25
Original Gravity: 1.065
Final Gravity: 1.014
IBU: 29
Boiling Time (Minutes): 60
Color: 16.4
Primary Fermentation (# of Days & Temp): 2 weeks
Secondary Fermentation (# of Days & Temp): 2 weeks
Tasting Notes: Malty, some grainy complexity, reserved esters.

I love Irish red ales, but I often feel like they are just a bit lacking. Understand, I don't want some monster 9% Frankenbrew, but to me, it would be perfect if you had an Irish red that was a bit more substantive.

This is my very first recipe that I call my own. That being said, I want to give full credit to Malticulous - this recipe is based off of his very popular Mojave Red ale recipe (a west coast red). Also, let me give props to Revvy, who gave me advice on formulation.

The final result is everything good about an Irish red.... just a bit bigger than normal. Malty with a dry enough finish to make you want another sip. Nice grainy complexity with some subtle esters from the yeast. Just delicious beer that I can honestly say is the tastiest I have ever brewed.

As an aside, it brews a beautiful deep red color.


ABV: 6.7%

Grain (assumes 74% efficiency)
10 lb 8 oz Maris Otter
8 oz Crystal 40
8 oz Crystal 60
8 oz Crystal 80
3 oz Melanoiden
2 oz Carafa II
1 oz Roasted Barley

Mash @ 152 degrees F.

Hops
1 oz Challenger (7.2% alpha) @ 60 minutes
.5 oz Northdown (5.7% alpha) @ 20 minutes
.5 oz Fuggles (5% alpha) @ 10 minutes

I personally add a tablespoon of Irish moss @ 15 minutes for clarity.

Ferment @ 65 degrees F.

When I brew this, I let it primary for at least 3-4 weeks, then secondary for a week or two (yeah, I'm one of those guys). Obviously, the secondary step is not necessary.

This isn't a monster beer that needs extended aging, but I find that it does improve with some age.

Carb to 2.3 volumes of CO2.


If you brew this one, please let me know how it turns out for you. Sláinte!
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Old 04-12-2013, 11:44 PM   #2
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This sounds great, the best of both worlds, the maltiness of an Irish, with the crispness of a red. Cool!
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Old 04-13-2013, 03:20 AM   #3
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Wow, that sounds good. Crap, now I have to add another recipe to the "to brew" list. Well, SWMBO loves reds, so maybe this should go up the list.
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Old 04-13-2013, 11:38 PM   #4
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If you do brew it, I hope that you enjoy it. If you have any feedback, please let me know!
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Old 06-10-2013, 09:10 PM   #5
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Gearing up to brew this again on Father's Day. Also starting to watch the mail; a guy from the reddit homebrewing sub brewed up ten gallons of this six or so weeks ago, and is sending me a sixer.
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Old 06-24-2013, 02:26 PM   #6
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Any pics of this homebrewdad? Just curious about color. My JZ's Irish Red has turned out very well, but my efficiency was higher than expected and OG was around 1.060 (FG 1.012), so slightly bigger than planned. Also darker. I did 3 gal AG. Seeems to hit all the hurdles in the style guidelines as far as aroma, taste, dryness etc though. Does yours get better with age? Wait, nm, I see you said that in your OP. JZ also uses more roasted barley I think.
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Old 06-24-2013, 02:38 PM   #7
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Quote:
Originally Posted by Malty_Dog View Post
Any pics of this homebrewdad? Just curious about color. My JZ's Irish Red has turned out very well, but my efficiency was higher than expected and OG was around 1.060 (FG 1.012), so slightly bigger than planned. Also darker. I did 3 gal AG. Seeems to hit all the hurdles in the style guidelines as far as aroma, taste, dryness etc though. Does yours get better with age? Wait, nm, I see you said that in your OP. JZ also uses more roasted barley I think.
This batch is still in primary, so the pics there won't be too helpful for color. I plan to do a full blog post about this brew, however, in case you care to read/look at pics.

I will gladly post a color pic once this batch is ready, but be warned - I'm very much of a "patience" guy, so I doubt that I bottle for at least another month, and I probably won't crack one sooner than a month in bottles. I'm not sure if I took a pic the first time I brewed it.
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Old 06-28-2013, 02:15 PM   #8
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When I switched over to AG the my first try was NB's Irish Red kit. It tasted so bad that I would have gone back to extract if my second batch hadnt been outstanding. Ive been avoiding reds since, but I want to take a run at this one.

Any thoughts on WLP002 or WLP013. Maybe WLP 029 fermeted cold?
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Old 06-28-2013, 02:26 PM   #9
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Quote:
Originally Posted by joyceman View Post
When I switched over to AG the my first try was NB's Irish Red kit. It tasted so bad that I would have gone back to extract if my second batch hadnt been outstanding. Ive been avoiding reds since, but I want to take a run at this one.

Any thoughts on WLP002 or WLP013. Maybe WLP029 fermeted cold?
From what I read, I think that WLP002 would be a better match than WLP013. WLP029 is a kolsch yeast, which seems like a mismatch to me... but what do I know?

I will say, though, that the WLP004 (Irish ale yeast) that the recipe calls for is really nice with this beer. I think that the flavor balance is excellent, but if you do go a different direction, I'd love to hear how it turns out.
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Old 06-28-2013, 03:00 PM   #10
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029 ferments out very crisp and clean at low temps. Ive started using it in my IPA's and it really emphasizes the hops (at least to my taste).

Probably go with 002. Id pick up the 004 but Im a yeast hoarder and need to get rid of some old jars... or start slanting. Ill put this on the agenda for late July and let you know how it tastes.
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