- Jul 27, 2009
- Reaction score
- East Alabama Crafts
It's fine younger than 4 months. This is a fantastic recipe, I've actually got a batch of it in primary right now. It benefits from a month or so of lagering, and the result is a deliciously smooth Irish Red that's very clear, with just a hint of roastiness from the roasted barley.Does anyone have reports on drinking this younger than the recommended 4 months?
Awesome, glad to hear it.It's fine younger than 4 months. This is a fantastic recipe, I've actually got a batch of it in primary right now. It benefits from a month or so of lagering, and the result is a deliciously smooth Irish Red that's very clear, with just a hint of roastiness from the roasted barley.
A buddy and I brewed this back in the fall with WLP940 Mexican Lager. It was so good I pretty much went on a week-long bender and drank it all.I don't recall if anybody has reported the results of using lager yeast with this recipe, though. I think brewing it in a hybrid style, either with say, Scottish Ale yeast (1728, etc), or like an Alt (1007), depending on how much attenuation you want, would be pretty neat with this style.
My house Irish Red ale. It is best after 4 months of aging, so I brew 10 gallon batches and re-brew when the first keg kicks. The key to this style is malt forward but with a roasty, dry finish. Hop flavor is barely noticeable and there is no hop aroma. If you can lager, even better, use a clean lager yeast (eg. WLP840, WLP833). I only do ales though so I pitch Wyeast 1272, and ferment on the low end of the range to suppress ester production. Wyeast 1272 American Ale II is a nice, clean ale yeast that accentuates malt character. WLP051 is an exact sub for this yeast (it is the Anchor Liberty strain). If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152*F.
This style should be crystal clear in the glass and shine ruby red when held up to a light. If you bottle condition, I recommend a two week secondary followed by pitching some English yeast like a half package of S-04 in the bottling bucket so the beer finishes nice and clear in the bottle.
Malt Bill for 10 gallons:
12# Maris Otter (70%)
4# Vienna (24%)
12oz British Roasted Barley 500L (4%)
6oz Crystal 120L (2%)
Mash 150*F for 75 min.
Hop Bill for 10 gallons:
2oz 4.5% AA Fuggles (75 min)
1oz 5.0% AA Goldings (15 min)
Extract Version (for 5 gal):
4# Light DME
2# Munich LME
5oz Roasted Barley, steeped 20 min @155*F
2.5oz C120L, steeped 20 min @155*F
Aging is taking the fermented beer and racking it into a carboy or other suitable container, for whatever period is suitable. I have aged barleywines, for example, as these beers pretty much require it. I have made this beer, but never aged it. I see no point.This recipe calls for four months of aging. What is aging? How is it done in kegs vs bottles? Been brewing for a few months now, and have not yet come across anyone aging their beer.
Even with an airlock on, the Ideal Gas Law applies, and if there was headspace in the carboy- oxidation is likely.
I know people who aren't scientists talk about the 'co2 blanket' that magically covers the beer- but it is a myth. The laws of physics still apply. Long term in a carboy is fine- but it must have 0 headspace and even then small amounts of oxidation occur. Oxygen even comes through the water (or other liquid) in the airlock, and the airlocks themselves allow air in, as do the bungs. Read the results of this study, geared towards Better Bottles, but this part is about the bungs/closures and oxygen uptake: http://www.mocon.com/pdf/optech/Closures - Oxygen Passage Study.pdf
Winemakers do age long term in a carboy, but they use antioxidants at racking, as well as employ techniques like 0 headspace in carboys.
I'd say throw some gelatin in the primary and cold crash it to help that along. Shouldn't take 3 months.It suggested to age this beer for 3 months before drinking and add us-04 to secondary for clearing the beer
So will my attempt be good enough