Irish Red Ale "Drunken Lullaby" Irish Red

[tonyscha]

Thanks for letting me know Tony. Did you brew today?

My beer has been in the primary for 2.5 hours and I already have burps in the airlock. That Safale yeast is really active.

I brewed on Friday, finished up around midnight, by Saturday afternoon it was going crazy, it was bubbling out of my airlock, I checked it sunday, and it calmed down.

One question, when it comes to bottling, how much priming sugar to use? Do you use cane or corn sugar?

Thanks

 

[Sjorge3442]

I brewed on Friday, finished up around midnight, by Saturday afternoon it was going crazy, it was bubbling out of my airlock, I checked it sunday, and it calmed down.

One question, when it comes to bottling, how much priming sugar to use? Do you use cane or corn sugar?

Thanks

Depends. You can use both to Carb. You can use any fermentable sugar. Each will provide a different taste and mouth feel. Look into different priming sugars.

 

[tonyscha]

Racked this from Primary to secondary, drew a little, in a glass. All I can say is amazing!!! The wife even thought it was good (considering it was warm and flat).

Posted a few pictures - http://akschaefer.com/2013/01/23/new-beer-kit-part-2/

When I get around to bottling, I am assuming about 5oz of sugar?

Edit:

OG around 1.054
CG around 1.012 (CG = current gravity? lol, not final yet!)

 

[Bad_Horse_Brews]

So this was my choice for a first brew, however I of course decided I wanted to have my own opinion without knowing what I was doing at all.... Long story short, I doubled my dark grains. It's now a hefty porter color, just racked it to the secondary last Sunday and it's still damn tasty with the random change. I am going to be bottling in the next couple days, guess we'll see what the final product is like in a couple weeks....

 

[bert2190]

I am about to order the ingredients to make this recipe. I was just wondering if the amount of extract used in this recipe is dry or liquid. Thanks

 

[tonyscha]

I am about to order the ingredients to make this recipe. I was just wondering if the amount of extract used in this recipe is dry or liquid. Thanks

I brewed the 2010 recipe of this, still carbonating up, but the taste is awesome. Anyway I used LME for this recipe, but at the end of the day, its really up to what you prefer.

 

[dangerbrew]

I brewed the 2010 recipe of this, still carbonating up, but the taste is awesome. Anyway I used LME for this recipe, but at the end of the day, its really up to what you prefer.

This is true. I've found DME to be more "full-bodied" but usually use LME because it's easier for me to store.

In any case if you need help with conversion to DME, you can convert liquid extract to dry by multiplying by 0.89, or dry to liquid by multiplying by 1.1.

Enjoy!

P.S. Just put my version on tap last week. Finished up at 1.016 and tastes great. For an added bonus, I aged it for about a month and a half on Jameson-soaked toasted cherrywood cubes. It tastes normal but with just a subtle hint of wood and whiskey. I highly recommend trying this if you have the ability - or even just on oak chips or cubes if those are easier to find - adds a cool new dimension to the Lullaby. Slainte ma hath, my friends! Have a great St. Paddy's!!!

 

[bert2190]

For whatever reason when I ordered the grains to brew this I forgot to order vienna malt. Would it be a good idea to go ahead and brew without it or wait until I can pick some up?

Thanks

 

[tonyscha]

I brewed the 2010 recipe of this, still carbonating up, but the taste is awesome. Anyway I used LME for this recipe, but at the end of the day, its really up to what you prefer.

Mine took longer then normal to carbonate up, like 6 weeks, but now its carbonated, its an awesome brew. Thanks for the recipe dangerbrew

 

[dangerbrew]

For whatever reason when I ordered the grains to brew this I forgot to order vienna malt. Would it be a good idea to go ahead and brew without it or wait until I can pick some up?

Thanks

I would wait to get some vienna, but whatevs... I'm sure it will still be good. Hope your St. Paddy's was a good one this year!!

 

[HanorGoogan]

Thanks for the recipe. Going to try this out this week. Two questions: At what temp did you ferment at? Also, what temp are you steeping at? and did you sparge/rinse with a higher temp? Ok... so that's three questions.

Cheers



Edit. Mobile jacked me and didn't see the whole thread. Have all the temps now. What is your original volume of water for the grain steep? 1 1/2-2 gals?

Thanks again.

 

[dangerbrew]

Thanks for the recipe. Going to try this out this week. Two questions: At what temp did you ferment at? Also, what temp are you steeping at? and did you sparge/rinse with a higher temp? Ok... so that's three questions.

Cheers



Edit. Mobile jacked me and didn't see the whole thread. Have all the temps now. What is your original volume of water for the grain steep? 1 1/2-2 gals?

Thanks again.

Hey HanorGoogan,

I fermented around 66-68 F - steeped grains at about 155-156 F for around 35 to 40 min. Sparged with 170 F water.

May not be exact, but that's damned close.

Also I do around 2.5-2.75 gal each time for steeping.

 

[HanorGoogan]

Thanks for the info! Brewed this Monday. Fermenting strong at 62 F I'll get a pic up once it's done. Just have to enjoy this Submissive Brown Ale while I wait.

 

[robertmeyer]

Greetings Dangerbrew, I am new to the brewing game, but I have started my first partial mash with your recipe because it sounds delicious. I wanted to say thank you for posting the recipe.

Update: I just finished bottling the beer, and it taste great! It was my first PM, and I cannot wait to make more.

 

[dangerbrew]

Greetings Dangerbrew, I am new to the brewing game, but I have started my first partial mash with your recipe because it sounds delicious. I wanted to say thank you for posting the recipe.

Update: I just finished bottling the beer, and it taste great! It was my first PM, and I cannot wait to make more.

Hey Robert,

Glad you liked it! Always good to hear someone out there's enjoying a Drunken Lullaby.

 

[Palazar]

Hey all, not sure if I'll get any replies on this old thread but I'll give it a shot anyways.


dangerbrew, I have a question concerning this beer do you think some temp swings will seriously damage the beer during fermentation? I try to control my temps and keep them stable but I don't really have any way to control them besides immersing my primary in water with some ice added. My house usually stands around 80*F so I can probably expect my water temp to be around 65-75 (maybe lower if I use ice though I'd be willing to bet money that it'll sit in the 70's range). Will this be too high for the US-04? If so, do you know of any other yeast that will preform ok for me?

apologies if my wording is unclear - I'm still a noob and am hoping to make this beer my second brew
--------
Edit: words and stuff

 

[dangerbrew]

Hey all, not sure if I'll get any replies on this old thread but I'll give it a shot anyways.


dangerbrew, I have a question concerning this beer do you think some temp swings will seriously damage the beer during fermentation? I try to control my temps and keep them stable but I don't really have any way to control them besides immersing my primary in water with some ice added. My house usually stands around 80*F so I can probably expect my water temp to be around 65-75 (maybe lower if I use ice though I'd be willing to bet money that it'll sit in the 70's range). Will this be too high for the US-04? If so, do you know of any other yeast that will preform ok for me?

apologies if my wording is unclear - I'm still a noob and am hoping to make this beer my second brew
--------
Edit: words and stuff

Hey Palazar,

With 04, temp swings will definitely hurt it - it'll get pretty estery in that range. I'd try using US-05 instead and keeping it lower than 70-72 if at all possible. Good luck!

 

[Palazar]

Ok thanks! Very much apprecitated

Also, what kind of crystal malt did you use? The Site that I buy my supplies from has several different crystal malts listed. From the descriptions, it seems like you'd be using 60L. Is this right?

 

[dangerbrew]

Ok thanks! Very much apprecitated

Also, what kind of crystal malt did you use? The Site that I buy my supplies from has several different crystal malts listed. From the descriptions, it seems like you'd be using 60L. Is this right?

Yes, 60 Lovibond Crystal/Caramel Malt.

 

[Palazar]

Ok thanks again. I think I got it all down now.

 

[dangerbrew]

Kegged up this year's batch last week. Subbed out the 2-row for Maris otter this year and the sample tastes great! Anyone else end up brewing some for St. Paddy's 2014?

 

[tonyscha]

Kegged up this year's batch last week. Subbed out the 2-row for Maris otter this year and the sample tastes great! Anyone else end up brewing some for St. Paddy's 2014?

Sadly, I still have some bottles left over from last year, however they do keep getting better with age.

 

[mariahman]

Sorry if I'm not seeing it and it's there, but what is approximate FG?

 

[dangerbrew]

Sorry if I'm not seeing it and it's there, but what is approximate FG?

Should finish up around 1.016.

 

[FreezingBalls]

How important is it to use leaf hops instead of pellet?

 

[dangerbrew]

Not very.