I like to go with a few simple ingredients. Assuming up to 1.050 starting gravity, something like 90% base malt, 8% C40, and 2% black patent. That's it, unless I sub about 8% of the base malt for torrified wheat.
Help! Want more RED in my Irish Red Ale
- Thread starter Zippy123
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Planning my brews for the rest of the year. I have a pre-pro lager in primary now with Wyeast 2035 American Lager yeast. When I rack that off I’m thinking I want to do an Irish Red but use that yeast and do it as a lager.
Color has always been the tricky part of an irish Red recipe. I use BeerTools. I have records of one recipe srm 14 where I wrote color too light. Another says 15.4 I wrote color too light. I have a Scottish ale recipe that says 17.4 and wrote that seems like the color for Irish Red. BJCP says srm 9-14.
I’ve brewed 3 gallon recipes and I don’t seem to be having luck using roasted barley. I’ve used as little as 1.75 oz in a 6 pound grain bill for 3 gallons to get to 1.047 and every recipe I’ve written “too roasty flavor, more nutty, more like Newcastle English Brown ale”. I’m not using any other specialty grains besides some crystal (I’ve used 40 and 80 with it) and one time I substituted 1 oz chocolate malt for some of the roasted barley. I’ve written “try Crystal 120”. I have some Cara Aroma I think I’m going to try in this recipe.
The last 4 or 5 times I’ve tried this have not been quite right.
Color has always been the tricky part of an irish Red recipe. I use BeerTools. I have records of one recipe srm 14 where I wrote color too light. Another says 15.4 I wrote color too light. I have a Scottish ale recipe that says 17.4 and wrote that seems like the color for Irish Red. BJCP says srm 9-14.
I’ve brewed 3 gallon recipes and I don’t seem to be having luck using roasted barley. I’ve used as little as 1.75 oz in a 6 pound grain bill for 3 gallons to get to 1.047 and every recipe I’ve written “too roasty flavor, more nutty, more like Newcastle English Brown ale”. I’m not using any other specialty grains besides some crystal (I’ve used 40 and 80 with it) and one time I substituted 1 oz chocolate malt for some of the roasted barley. I’ve written “try Crystal 120”. I have some Cara Aroma I think I’m going to try in this recipe.
The last 4 or 5 times I’ve tried this have not been quite right.
Wyermann make Sinamar too - a little goes a long way
@bwible I'm a big fan of reds. Been brewing them a long long time. I use the kiss method and it seems to work for me. Keep It Simple Stupid. I won awards with mine back when I was paying people to drink my beer and tell me how good it was lol. But 2 row pale,caramel 20, Carmel 40 and a 1/4 lb of roasted barley give you basically the perfect red ale. The hops is where you add your label. I again use the kiss method, Fuggles for 60 min and cascade for 30 min. Turns out great every time. Let me know if you want more details.
I'm usually happy to have a complicated grain bill, but for an Irish Red I like English Pale malt (e.g., Maris Otter), Simpsons DRC, and chocolate rye. Roughly an ounce per gallon each for the DRC and the rye.
