Good Irish Red Ale???

[JohnnyK68]

With St. Patricks day coming, I want to brew a good Irish Red Ale. Can anyone help me with a recipe for this? I cant do AG only PM. I can convert it though if it is an AG recipe. Thanks.

I have thought about this one
3 lbs of light LME
4lbs of Am 2 row
1lb Munich 10L
.25 Special B
1lb Orange Blossom Honey
1oz Fuggle (60)
.5 EKG (20)
.5EKG (5)
Wyeast 1084

Any thoughts??

 

[sause]

Nice recipe, the color might be a little light for a red. I would throw half a pound of crystal 80-90L into the mix, that should offset the dryness that might come from the honey. Depending on the size of the boil the hops go from the high side 23IBU (6 gal) to the low side with 15IBU(3 gal). The 23 IBU is what I would shoot for because you have a lot of malt in there.

 

[cweston]

Not sure what you're gravity is there, but since it's a little late to be planning a St Patrick's Day brew (that's what, 7 weeks away?), I'd eliminate the honey, since it tends to ferment a little slower than malts, and I'd shoot for the low end of the style range for gravity (and therefore IBUs). That way your beer will mature a little faster and be close to it's prime when the time comes.

Edit: Also, I wouldn't use honey in a red anyway. Honey makes a beer drier, and that's not really what the red ale style is about, IMHO.

 

[david_42]

8-10 oz. of Crystal 60L-80L for color. I'd ditch the honey and use wheat extract for head retention.

Jasper Murdock's Whistling Pig Red

2.5 lb 2-row
10 oz. C60L
2 oz. Roasted Barley
45 min. @ 155F

5 lb. pale LME
1 lb. Wheat LME
4 oz. Malto dextrine

3/4 oz Chinook @ 60 [not likely for a real Irish red, but tasty]
3/4 oz. Fuggles @ 15
3/4 oz. EKG @ 5

 

[knipknup]

Here's what I did

New Ireland IPA
Brew Type: Extract Date: 1/15/2007
Style: English IPA Brewer: knipknup
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min

-- Steep Specialty Grains
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain
8.0 oz Munich Malt (10.0 SRM) Grain

-- Add water to achieve boil volume of 5.72 gal
-- Estimated Pre-boil Gravity is: 1.062 SG with all grains/extracts added
Boil for 60 min Start to Boil

7 lbs Light Dry Extract (8.0 SRM) Dry Extract
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract
1.00 oz Cluster [6.70%] (60 min) Hops
1.00 oz Hallertauer [4.80%] (60 min) Hops

45 min into boil Add 0.50 oz Cascade [5.60%] (15 min)
45 min into boil Add 0.50 oz Williamette [4.10%] (15 min)
50 min into boil Add 1.00 tsp Irish Moss (Boil 10.0 min)
55 min into boil Add 0.50 oz Williamette [4.10%] (5 min)
55 min into boil Add 0.50 oz Cascade [5.60%] (5 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

1/15/2007 Measure Original Gravity: ________ (Estimate: 1.071 SG)
1/15/2007 Measure Batch Volume: ________ (Estimate: 5.00 gal)
7 days Ferment in primary for 7 days at 68.0 F
1/22/2007 Transfer to Secondary Fermenter
10 days Ferment in secondary for 10 days at 68.0 F
-- Add Ingredients to Fermenter
Amount Item Type
0.50 oz Cascade [5.60%] (Dry Hop 7 days) Hops
0.50 oz Williamette [4.10%] (Dry Hop 7 days) Hops
0.50 oz Oak Chips (Secondary 7.0 days) Misc

2/1/2007 Measure Final Gravity: ________ (Estimate: 1.018 SG)
-- Bottle beer at 60.0 F with 10.2 oz of dried malt extract.
2.0 Weeks Age for 2.0 Weeks at 68.0 F
2/15/2007 Sample and enjoy!

Taste Rating (50 possible points): 35.0

Notes
Modeled after page 99 of Beer Captured
OG measured 1.078 at 74F 1/15/07 and in primary
Measured gravity from primary to secondary was 1.021 01/24/2007
Used Hickory chips instead of oak.

 

[JohnnyK68]

cool, I'm 86ing the honey! In place of another malt. Not sure if I want to use wheat. Because its a red I would like it to clear and wheat dosent clear all that great. Thanks guys