What Did I Just Brew?!?

[Vamptrump]

So I messed up when brewing what was supposed to be an Irish Red the other day. What I was supposed to add hops (based on a recipe) for a 75 min boil, I accidentally threw in Columbus instead of Fuggle. Needless to say it's extremely bitter.

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: 1.045 (from BeerSmith)
Final Gravity: 1.010
IBU: 71.4 (should have been ~30)
Boiling Time (Minutes): 75
Color: 14.8
Primary Fermentation (# of Days & Temp): 28 @ 72F (was busy)

6 lbs - Maris Otter
2 lbs - Vienna
3 oz - Roasted Barley
3 oz - Caramel 120
1 oz - Columbus - Boil 75 min (should have been Fuggle)
1 oz - Goldings, East Kent - Boil 15 min

Mash at 152F for 60 minutes.

It's bottled now. Based on the bitterness from the Columbus there is no way I can honestly call this an Irish Red. It also lacks any hop character that I could tell to call it a Red IPA. So the question is, what exactly should I classify this as, other than a massive mistake? It's slightly roasting, red, and has a lingering bitter that sits on the pallet for a good minute after taking a sip.

 

[SnakeRidge]

Unless you're entering a contest, there is really no reason to get too caught up in labels. I brew mostly to style, but not always. You say it's in the bottle, so too late to dry hop. You have what you have.

I'd call it the Red Hammer.

 

[Vamptrump]

Yeah, this thing is going no where near a competition. It's more of determining a label for when people ask and for cataloging purposes.

 

[SnakeRidge]

Then, call it an experiment and act like you meant to do it!

 

[hunter_le five]

Call it an imperial stout, because f*** the po-lice!

 

[hunter_le five]

Or call it Steve.

 

[lowtones84]

I'd still call it in Irish Red honestly. Irish-American Red perhaps? We do love to shove lots of American hops at existing styles in order to make it our's

 

[TallDan]

I'd still call it in Irish Red honestly. Irish-American Red perhaps? We do love to shove lots of American hops at existing styles in order to make it our's

Call it Jack Dempsey, Irish-American and packs a hop punch.

 

[ryanryates]

Dry hop it with the fuggles to give it some floral aroma. Then call it an English IPA.

 

[Vamptrump]

Unfortunately it's too late to dry hop. Already in the bottles. I'm going to see what happens after bottle conditioning.

I like Irish-American Red.

 

[UpsetsBrewing]

Hopped-Up Session Amber Ale??

 

[whovous]

Better Red than Dead?

 

[rjschroed]

As long as it's not infected or anything else. Call it a lesson and drink it up.

 

[ChelisHubby]

Hopped-Up Session Amber Ale??

This is your best bet!

 

[KangerBrew6]

American Ruby Bitter Ale.

 

[Vamptrump]

Hopped-Up Session Amber Ale??

I think this is spot on.

I'm looking forward to see what happens as it bottle conditions. Hopefully either the East Goldings pop up some (which I doubt) or the bitterness drops some.

Going through the BJCP 2015 guidelines, I'm wondering if this could be a non-lagered version of an Altbier. Unfortunately, I can't recall ever drinking an Altbier, for comparison. Time to hunt one down.