Let it set a month or two then try one. If no good maybe you can use it for making chili.
I've made a couple really crappy Irish Reds too. Main thing is to try to figure out why it didn't turn out right. Post recipe here and you'll probably get a few comments that will help you sort it out. I've got a recipe I love so now I'm married to it.
Hey!! That Irish turned out WONDERFUL!! Thanx!!
Puddlethumper, what's the Irish Red recipe that you like a lot? Thanks, Steve
Thanks very much! I just started doing BIAB so I will be trying this in the near future.
I do AG so will give it to you in that format. I'm not too good at converting between AG and extract but I'm sure that can be done easily enough by someone with a little more expertise.
7 1/2 lb. Maris Otter
12 oz. British dark crystal (could sub Crystal 120)
8 oz. Munich
6 oz. Roasted Barley
Mash 60 min. @ 152
Batch sparge @180 to preboil volume of 7.0 gal.
Boil 60 min.
1 oz. Fuggle @60 min.
1 tsp. Irish Moss or 1 Whirfloc tablet @ 15 min.
1 oz. Fuggle @10 min.
1 vial WLP004 Irish Ale yeast (1L starter recommended but not absolutely necessary)
Ferment 10-14 days @ 66F
Bright tank/Settling tank 10-14 days @66F
Carbonate to ~1.5 - 2.0 vols. co2
OG 1.037-1.044
FG 1.010-1.011
IBU 20
Color 19 SRM
ABV 3.4%
This recipe yields a very smooth a drinkable session ale. Much like an English ordinary bitter (from which Irish red ales evolved) but with a distinct rich smokiness. It seems the longer it sets in the keg or bottle the better the flavor gets.
Cheers!
This looks great! I've been looking for an Irish red recipe for my next brew, I think I'll give this a go. Thanks for posting!
Fermented between 69-72
Again, my pleasure. I've made this recipe a number of times and it has never disappointed me. But again, I'd like to learn how it turns out for you if you brew it.
BTW, we have fairly hard water here that is fairly high in bicarbonates. So I mix our well water 50/50 with RO water from a nearby vending machine. Add 1 tsp. calcium chloride per 5 gal. of that to get things close. It isn't as precise as some will do but it works well enough for me.
Cheers!
Just a follow-up on this thread, I'm getting set up to make another run of this recipe but adding 1/2 lb. of #2 Invert sugar to the recipe.
Enter your email address to join: