Working On Irish Red

[MrManifesto]

just looking for some quick notes on a recipe i just slapped together, thanks!

9 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 88.5 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 9.3 %
2 oz Chocolate Malt (350.0 SRM) Grain 3 1.1 %
2 oz Roasted Barley (300.0 SRM) Grain 4 1.1 %

1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 17.2 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 6 4.7 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 5.0 min Hop 7 1.8 IBUs

1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml]

 

[HollisBrewCo]

in my last attempt at an irish red i used 1.9% roasted barley and it didnt come out red at all. I ended up calling it a brown ale. Im not sure wether this means i added too much or too little (im thinking too much)
I would tone down the carmel a little if it were me to about 7% but thats more of a matter of preference. I would say if you are going to mash at a lower temp the 9.3% would probably be ok.
Additionally i would skip the hallertauer and add another .5 oz of goldings, but again this comes down to preference.

 

[MrManifesto]

perhaps the caramel will make up for the lower roasted? or tone down the caramel and boost the roast? not looking for a super roasty brew, more just an accent.

i was on the fence about the hops and if i switch to just another .5 of goldings, it'll save me having to buy another oz of hops, a good idea, thanks.

 

[MrManifesto]

oh, lower the roast, sorry.

 

[MrManifesto]

ok tweated just a tad...


10 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 91.4 %
12.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 6.9 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 3 1.2 %
1.0 oz Roasted Barley (300.0 SRM) Grain 4 0.5 %

1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 17.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 6 4.7 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 1.9 IBUs

1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 8 -

 

[Tinpanharry]

I just finished a partial recipe that came out so smooth, with a crisp slightly roasted clean finish...
4 lb 2 oz light dme 2lb 8oz amber dme
6.6oz Crystal 60
6.6oz Crystal 120
5.5 oz roasted barley
1 oz Kent Goldings 60min with wort boil
.. forgot to mention... I used a starter of Wyeast 1084.
Cheers!
TPH

 

[thyirishmen]

all my reds look red and turn into brown

 

[C-Rider]

This looked redder in the test tube than on BeerSmith. Will know for sure in 3 weeks when I crack the first bottle.

Amt Name Type # %/IBU
3 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 84.2 %
7.2 oz Melanoiden Malt (20.0 SRM) Grain 2 10.8 %
1.1 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 1.7 %
1.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 1.7 %
1.0 oz Roasted Barley (300.0 SRM) Grain 5 1.6 %
0.60 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 25.8 IBUs
0.07 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
2.00 oz Malto-Dextrine (Boil 5.0 mins) Other 8 -
1.0 pkg SafAle English Ale (DCL Yeast #S-04) [10.00 ml] Yeast 9 -

 

[MrManifesto]

all my reds look red and turn into brown

That happens to my dinner