Building an Irish Red Ale

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ZOG

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I have put together this recipe for an Irish Red
this is my first guess at a non-kit

can I get some feedback before I start please?

6 pounds Light/Pale Malt Extract Syrup
10 oz. Caramel/Crystal Malt - 10L
8 oz. Caramel/Crystal Malt - 80L
5 oz. Light Dry Malt Extract
4 oz. Special B Malt
4 oz. American Two-row Pale

1.0 oz. East Kent Goldings 60 min.
0.5 oz. Fuggles 20 min.
1.0 oz. East Kent Goldings 5 min.

Wyeast Irish Ale (1084) smack pak
15 min. boiling whirfloc tablet.

calculated
SRM is 13
Og is 1.051
Fg is 1.014
IBU 21.9
 

Weezknight

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Sounds pretty good to me. I'm also making an Irish Red Recipe right now, and I'm using the following:

6.0 lbs. Pale LME
1.0 lbs. Caramel/Crystal 40L
.25 lbs. Biscuit Malt
.12 lbs. Roasted Barley
1.0 oz. Cascade Hops (60 min.)
0.5 oz. EK Goldings Hops (15 min.)
0.5 oz. Fuggles (5 min.)
Wyeast Irish Ale

Estimates:
OG: 1.044
FG: 1.012
SRM: 15.6
IBU: 21.3

I'm still unsure about using the Cascade, so I may change that. Good Luck!
 

Lou

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Sounds pretty good to me. I'm also making an Irish Red Recipe right now, and I'm using the following:

6.0 lbs. Pale LME
1.0 lbs. Caramel/Crystal 40L
.25 lbs. Biscuit Malt
.12 lbs. Roasted Barley
1.0 oz. Cascade Hops (60 min.)
0.5 oz. EK Goldings Hops (15 min.)
0.5 oz. Fuggles (5 min.)
Wyeast Irish Ale

Estimates:
OG: 1.044
FG: 1.012
SRM: 15.6
IBU: 21.3

I'm still unsure about using the Cascade, so I may change that. Good Luck!

yeah, man, i would replace the cascade with some more fuggles or EKG
 
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ZOG

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what calculations are you using for SRM

I ran yours and only came up with a 10 from beer calculus.com

using the light extract lovibond of 1

I just dont want to get mine to dark.
 

Lou

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what calculations are you using for SRM

I ran yours and only came up with a 10 from beer calculus.com

using the light extract lovibond of 1

I just dont want to get mine to dark.

light extract has a lovibond of about 5-8.
 

Weezknight

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what calculations are you using for SRM

I ran yours and only came up with a 10 from beer calculus.com

using the light extract lovibond of 1

I just dont want to get mine to dark.

I built my recipe using BeerSmith software. The light extract I was looking at shows as an 8.
 
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ZOG

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ZOG - You might want to add a hint of roast barley (4oz) or so for the slight roasty bite/finish at the end (it will also help your color).


that is what the special B malt was for

I read it was a strong caramel with a light roast flavor

is this wrong?

great interest to me

thanks


the lovibond was wrong at 1 thanks
 
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ZOG

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I ran my items through beerclculus.com and beer smith

they are not close

which one is closer to the true end result?
 

GreenwoodRover

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I've never used beercalculus, IMO every time I've used beersmith I thought the final product was within 1-2 SRM points of their estimate.
Just make sure the SRM or Lovibond are for each ingredient is entered correctly.
in the instances where a range is given I usually use the agerage...
 

mr_clean

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The first one i did was this

1 1/2 LBS 2-Row
1 LB Munich
1/2 LB 120L crystal
1/2 LB cara munich
5 LBS Munich extract
1 1/2 OZ. Hallertau(60 Min)
1 OZ. East kent golding(15 Min)
1/2 Oz. Hallertau(5 Min)
White labs Irish ale

It was great.Now i did a second batch of it this past sunday,and used the same recipe but with different hops(Due to the percentage being low on hallertau in this area).

1 OZ.Tradition,1 Oz. Saaz(60 Min)
1 OZ. East kent golding(15 min)
1/2 OZ. Styrian(5 Min)
 

Weezknight

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I just put my recipe into beercalculus, made the necessary adjustments to SRM/bitterness, and it was pretty close to beersmith's calculations.

The IBU's were within .1
The SRM was with .6
The only difference was the estimated gravities.
BeerCalc showed OG: 1.050, FG: 1.014
BeerSmith showed OG: 1.044, FG: 1.012
However the ranges each showed were pretty close.
 
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ZOG

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Maybe I should double check the ratings of each again.

Any word on the use of special b malt instead of roasted barley?
 
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ZOG

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IMO they are two different flavors. Special B is a little sweeter/maltier Roast Barley is a little drier and roastier (is roastier a word?).


should I use one or both?

I need a roasted flavor but not too much

i could split the 4 special b into 2 of each.
 
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ZOG

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I stop at the store on the way home and picked up the roasted barley

I now have both and will decide by brew day.

i was going to use the Special B cause no one had listed it so i was going to be the Rebel.

but i do need the slight roastier (your new word) flavor as you described


thanks for all the help.
 

GreenwoodRover

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Yes. I pulled them out tonight here are the recipes:

BYO recipe
OG 1.052 - FG 1.011
29 IBU - 23SRM
2# Light DME
3.75lbs light LME
Steeping Grains:
1lb 6oz British Pale Ale Malt
3oz C90L
7oz Roasted Barley
.66oz Columbus 12%aa 60min
late add the LME at 15min

Zymurgy recipe
OG 1.053 FG1.016
26 IBU - 17SRM
6.5lbs English light DME
Steeping Grains
3# munich
8oz cara Red
6oz C120L
4oz Roasted Barley
1.5oz Fuggle 4.6%AA 45min
1oz East Kent Goldings 4.5%AA 15min
 
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ZOG

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13.00 oz Light Dry Extract (8.0 SRM)
96.00 oz Pale Liquid Extract (8.0 SRM)
10.00 oz Caramel/Crystal Malt - 10L (10.0 SRM)
8.00 oz Pale Malt (2 Row) US (2.0 SRM)
3.00 oz Caramel/Crystal Malt - 80L (80.0 SRM)
2.00 oz Roasted Barley (300.0 SRM)
2.00 oz Special B Malt (155.0 SRM)
1.00 oz Goldings, East Kent [5.00 %] (55 min)
0.50 oz Fuggles [4.60 %] (13 min)
1.00 oz Goldings, East Kent [5.00 %] (5 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs Irish Ale (Wyeast Labs #1084)

this was my actual final ingredients

the final product was very good

try it!!!
 

renderman

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Here is my take of an Irish Red

8oz Caramel/Crystal 120L (120 SRM)
6oz Cara-Pils (2 SRM)
1oz Roasted Barley (300 SRM)
1oz Chocolate Malt (350 SRM)

6lbs Light Dry Extract (thinking though I might cut this to 5oz)

Columbus (Tomahawk) [14.00%] 60 min (bittering)
Cascade [5.50%] 15min
Crystal [3.5%] 5min

Pacman Yeast

SG: 1.053
IBU: 30.4
SRM: 14.3
Est. ABV 5.3
 

renderman

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So brewed this last weekend ... The pacman is munching away ... On schedule for St Patricks Day
 

nymtber

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I brewed an Irish Red yesterday, might come out a bit dark but here is what I went with (from a recipe I found, somewhere?):

-6lbs DME (extra light)
-0.4lb Roast Barley
-0.4lb Caramel 120
-0.4lb Caramel 40
-0.5oz Northern Brewer Hops (60min)
-1.0oz East Kent Goldings (30 min)
-Nottingham yeast pack, rehydrated.

OG: 1.056

Its going to be a darker red, but not too much. I forget exact numbers, but IBU, SRM, and everything else is all within Irish Red guidelines. I was supposed to use 6oz of each grain, but my math was not working at the brew shop and I came up with 0.4lb being close. should have been 0.375lb, but I don't think their scale is that accurate.

I will probably ferment 2 weeks and bottle if its reached final gravity. Has to be outta there by St patty's day weekend, brother and I are going to brew 2 batches of Kolsch! If I am going to take up the fermentation chamber for 6-8 weeks, I am going to make it worth it! :)

First time rehydrating dry yeast....I will be doing this as standard procedure now! Within 12 hours it was bubbling away like crazy, this morning (not even 24 hours in) its almost blowing out through the blowout tube! No more airlocks during the first few days of primary for me!
 

DroolingNeoBrewery

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Just brewed this based it off some research in the direction that Irish home brewers and craft brewers are taking the Irish Red:

Style: Irish Red Ale
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 6.47 gal
Post Boil Volume: 5.28 gal
Batch Size (fermenter): 5.28 gal
Bottling Volume: 5.02 gal
Estimated OG: 1.049 SG
Estimated Color: 17.4 SRM
Estimated IBU: 30.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
2.0 lbs Maris Otter (4.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Munich Malt - 40L (37.0 SRM)
8.0 oz Oats, Flaked (1.7 SRM)
2.5 oz Caramel/Crystal Malt -120L (120.0 SRM)
2.5 oz Roasted Barley (500.0 SRM)
4.4 lbs Pale Liquid Extract (8.0 SRM)
0.67 oz Northern Brewer [10.10 %] - Boil 60.0 min
0.46 oz Goldings, East Kent [4.40 %] - Boil 15.0 min
2.0 tsp Irish Moss (Boil 10.0 mins)
1.0 pkg Nottingham (Danstar #-)


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8 lbs 3.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 5.34 qt of water at 162.0 F 150.0 F 90 min

Batch sparge

Ferment at 64F


I also think the grain bill with more base malt and no roast barley would make a hell of an IPA.
 
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