How's my Red recipe look?

[Monk]

I tried my first experimental version of an Irish Red Ale. I'm sure I'll be making modifications to future batches, but here's what I started with:

3 lbs. English 2-Row
2.25 lbs. British Light DME
.75 lbs. Crystal 60*
.25 lbs. Crystal 120*
.25 lbs. Special Roast
.125 lbs. Amber Malt

.8 oz. Northern Brewer for 60 min
.5 oz. Tettnanger for 2 minutes

two packets of Safale US56

the OG came out to be around 1.048. The IBUs are probably around 23.

Anybody got any comments?

Monk

 

[RichBrewer]

Sounds great. The only thing you may want to change is the yeast. Safale US56
attenuates out quite a bit. It might go too far and thin the beer more than you want. Let us know how it turns out and if you would change anything.

 

[Brewsmith]

How'd the color come out?

The recipe looks good. The yeast will make it fairly attenuated, but that's fine. If you want it a little sweeter try using WLP 002 English Ale. If you like the way it is, then don't change a thing!

Still gonna stop by SF tomorrow?

 

[Monk]

The color came out a kind of amber brown. Not really read, so much. I know there's a billion "how do I make my red ale red?" threads on here, but I didn't look at em. Oh well. It smells great. I think I'm starting to just focus in on what I like in my homebrew, and it doesn't fit very well into a category...

As for the yeast, I would like it a bit sweeter. So next time I'll probably try the 002. Thanks for the advice, guys. I'll let you know how the 56 treats it.


Bryan - I'll be at SF around 1:30 on Sunday.

 

[Brewsmith]

Hey, thanks for the brew! You didn't need to so it's really appreciated. And everything Stone makes is great. I hope you like the Old Ale.

And as far as attenuation goes, you can't quite be sure. I used 002 in the Old Ale and it went to 78%, alot more than I was expecting. It must have been the perfect combination of starter, mash and ferment temperatures and airation. But if sweeter is what you want, that would be a good yeast to try.