Imperial Irish Red Ale

[HighlandRanger]

I wanted to get some thoughts on this recipe. I've seen a few around and have taken some cues from them and added some variation of my own.

I'm looking for a balance with a more "Irish" feel to it rather than a over hopped American style red. Thoughts?

Title: Beoir Rí - Royal Irish Red Ale
Author: HighlandRanger

Brew Method: Partial Mash
Style Name: Imperial Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.056
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.083
Final Gravity: 1.018
ABV (standard): 8.55%
IBU (tinseth): 50.99
SRM (morey): 16.83

FERMENTABLES:
7.5 lb - Dry Malt Extract - Light (63.5%)
1.5 lb - Cane Sugar - (late addition) (12.7%)
1.75 lb - German - Melanoidin (14.8%)
8 oz - United Kingdom - Crystal 45L (4.2%)
4.5 oz - American - Caramel / Crystal 120L (2.4%)
4.5 oz - United Kingdom - Pale Chocolate (2.4%)

HOPS:
0.9 oz - Magnum, Type: Pellet, AA: 12.2, Use: Boil for 60 min, IBU: 36.03
0.2 oz - Perle, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 4.03
1 oz - East Kent Goldings, Type: Pellet, AA: 5.5, Use: Boil for 20 min, IBU: 10.93

YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (custom): 78%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 65 F
Pitch Rate: 1.25 (M cells / ml / deg P)

 

[slym2none]

I thought Irish reds had roasted barley in them?

 

[HighlandRanger]

This is a description of Irish red ale. It is characterized by red hue and a toffee-like caramel malt profile that is less sweet than many examples would have you think. A small charge of roasted barley is responsible for the style’s signature ruby color as well as a pleasingly dry finish that makes it all too easy to drink this style in quantity. Hops are generally understated, with just enough of a bittering addition to balance the malt. Unlike their English siblings, the bitters, Irish red ales feature very little in the way of yeast character and are best fermented on the cool side with a clean ale strain.

So with that being said...I've added a bit of roasted malt... thoughts?


Title: Beoir Rí - Royal Irish Red Ale
Author: Ken

Brew Method: Partial Mash
Style Name: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.056
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.083
Final Gravity: 1.018
ABV (standard): 8.53%
IBU (tinseth): 51.04
SRM (morey): 20.84

FERMENTABLES:
7.5 lb - Dry Malt Extract - Light (63.5%)
1.5 lb - Cane Sugar - (late addition) (12.7%)
1.5 lb - German - Melanoidin (12.7%)
8 oz - United Kingdom - Crystal 45L (4.2%)
4.5 oz - American - Caramel / Crystal 120L (2.4%)
4.5 oz - United Kingdom - Pale Chocolate (2.4%)
0.25 lb - American - Roasted Barley (2.1%)

HOPS:
0.9 oz - Magnum, Type: Pellet, AA: 12.2, Use: Boil for 60 min, IBU: 36.06
0.2 oz - Perle, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 4.04
1 oz - East Kent Goldings, Type: Pellet, AA: 5.5, Use: Boil for 20 min, IBU: 10.94

YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (custom): 78%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 65 F

 

[HighlandRanger]

Try #3. Color was getting too brown... brought it back to deep red. Decreased 120, removed Pale Chocolate and upped the Melanoidin for maltiness. Want to keep the SRM right around 16-17.

Title: Beoir Rí Brian Bóramha - Royal Irish Red Ale
Author: HighlandRanger

Brew Method: Partial Mash
Style Name: Imperial Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.055
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.083
Final Gravity: 1.018
ABV (standard): 8.5%
IBU (tinseth): 51.3
SRM (morey): 16.71

FERMENTABLES:
7.5 lb - Dry Malt Extract - Light (64.2%)
1.55 lb - Cane Sugar - (late addition) (13.3%)
1.75 lb - German - Melanoidin (15%)
8 oz - United Kingdom - Crystal 45L (4.3%)
2 oz - American - Caramel / Crystal 120L (1.1%)
0.25 lb - American - Roasted Barley (2.1%)

HOPS:
0.9 oz - Magnum, Type: Pellet, AA: 12.2, Use: Boil for 60 min, IBU: 36.24
0.2 oz - Perle, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 4.06
1 oz - East Kent Goldings, Type: Pellet, AA: 5.5, Use: Boil for 20 min, IBU: 11

YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (custom): 78%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 65 F

 

[HighlandRanger]

Anyone have any advice on this?

 

[slym2none]

I'd drink that!

 

[seabrew8]

I like the fact that you dropped the choclate and added roasted barley. I actually have a red ale cold crashing now. My SRM was calulated at 16 and its pretty red/dark.

Looking like you have to mash German - Melanoidin? I never used it before myself.

 

[HighlandRanger]

Try #4
Removed Melanoidin to avoid mashing, added CaraMunich instead to achieve a slight sweet malty character and swapped Crystal 45 for Crystal 40 and upped the amount a bit. Removed Crystal 120. SRM sitting at 16-17 now.


Title: Beoir Rí Brian Bóramha - Royal Irish Red Ale
Author: HighlandRanger

Brew Method: Partial Mash
Style Name: Imperial Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.056
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.084
Final Gravity: 1.018
ABV (standard): 8.6%
IBU (tinseth): 50.8
SRM (morey): 16.71

FERMENTABLES:
8 lb - Dry Malt Extract - Light (68.1%)
1.5 lb - Cane Sugar - (late addition) (12.8%)
0.75 lb - German - CaraMunich I (6.4%)
1.25 lb - American - Caramel / Crystal 40L (10.6%)
4 oz - American - Roasted Barley (2.1%)

HOPS:
0.9 oz - Magnum, Type: Pellet, AA: 12.2, Use: Boil for 60 min, IBU: 35.89
0.2 oz - Perle, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 4.02
1 oz - East Kent Goldings, Type: Pellet, AA: 5.5, Use: Boil for 20 min, IBU: 10.89

YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (custom): 78%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 65 F