Irish Red Ale Irish Red (1st place HBT comp)

[shelly_belly]

Irish reds are supposed to get their color from the roasted barley. I am going to drop the caramel and up the roasted barley to get the color right.

I will also lager this, not sure what yeast I will use.

I've made this as a lager and as a lager the roasted barley is too prominent. I used WLP833 German Bock Lager yeast and mashed at 156F.

 

[user 78027]

Irish reds are supposed to get their color from the roasted barley. I am going to drop the caramel and up the roasted barley to get the color right.

I will also lager this, not sure what yeast I will use.

My comment here is just totaly wrong, not sure I read what I read, but I am going to make this as is.

I want to lager it, should I drop the roasted barley a small amount?

 

[shelly_belly]

I would try the 300L roasted barley (my preference) or reduce the 500L by 1/3 or 1/2.

 

[user 78027]

I would try the 300L roasted barley (my preference) or reduce the 500L by 1/3 or 1/2.

What schedule did you use to lager:

I was thinking of 10 days primary, 5 days at 65, and then it has to sit for 90 days at 35.

 

[shelly_belly]

Mine fermented for 2 weeks @ 48F, 1 week at room temp(63F), 4 weeks @ 29F in a bourbon barrel(too long), 12 weeks in a keg. Most of it lasted 1 year in bottles (took that long to mellow the oak) and I have a few left that are a little over 2 years old that I enjoy on special occasions.

 

[wyowolf]

since this will be my first 10 gal batch, I have a couple questions.
has anyone ever split this into two 5 gal batches and use a lager yeast and an ale yeast and compare the two?

I have some harvested lager yeast and an ale yeast to try out. I will have to ferment both at the same temps in my fridge, which is controllable...

 

[skipper1953]

I split a 6 gallon batch this past January and used ale yeast in one and lager yeast in the other. I used White Labs Irish Ale Yeast and Saflager Yeast.

I'll definitely be lagering at least one 6 gallon batch this winter. It makes a nice crisp beer. Every one who tried it liked it.

 

[wyowolf]

Anyone use Saflager ?

 

[skipper1953]

i split a 6 gallon batch this past january and used ale yeast in one and lager yeast in the other. I used white labs irish ale yeast and saflager yeast.

I'll definitely be lagering at least one 6 gallon batch this winter. It makes a nice crisp beer. Every one who tried it liked it.

yup. Post #187.

 

[wyowolf]

Hey not everyone can read properly!!

thank you

 

[xaturnascends]

Did anyone use priming sugar as well as pitching new yeast when bottling, or was the yeast sufficient to carbonate?

 

[fifthcircle]

Did anyone use priming sugar as well as pitching new yeast when bottling, or was the yeast sufficient to carbonate?

I have never had a problem with carbonation when bottling, just adding the appropriate amount of priming sugar. Unless you are killing or filtering your beer, you shouldn't need to add any yeast.

 

[xaturnascends]

I have never had a problem with carbonation when bottling, just adding the appropriate amount of priming sugar. Unless you are killing or filtering your beer, you shouldn't need to add any yeast.

I have never pitched new yeast at bottling, but this recipe calls for the yeast.

When you condition with the primary yeast, the yeast that are left to carbonate the beer are the least flocculant cells (and there aren't many of them) meaning your beer will take awhile to carb and will be difficult to clear. When you pitch fresh yeast you have more flocculant cells and more of them, so the beer carbs quickly and clears quickly. Most commercial breweries that bottle condition beers add yeast at bottling time for this reason.

I'm wondering if I should also add priming sugar or if the new yeast is sufficient.

 

[rico567]

My batch for this Fall has finally conditioned, and once again, "Saccharomyces'" recipe comes through. I've tried several Irish Ale recipes, and this, to me, is the winner by a significant margin.

 

[JPrather]

Just looking around for ideas for an irish/scottish red to brew soon-ish, something popped into my mind reading this thread:

Since this recipe seems to like being brewed with lager yeasts and/or cold, how about using WLP036 or Wyeast 1007 and fermenting this like an alt (e.g. 55-60 deg F primary, ~4 weeks @ <40f in secondary, etc)? Just an idea...

 

[nathan33]

I have never lagered but am thinking about giving it a try. Would saglager s23 I believe be ok. And will one package be enough to do it. Only have one package of yeast

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[nathan33]

Lol. Should have read more posts. Ok saflager is ok. But is it ok to just use one pakage?

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[kombat]

Um, I don't think anyone is actually brewing it with lager yeast, I think the recommendation was simply to "lager" it (i.e., store it at cold temperatures) for several weeks before drinking it. It's still brewed with an ale yeast.

Admittedly, it's been a while since I read this thread and brewed this beer, and I'm not about to go back through 20 pages of posts to see if anyone mentioned using a lager yeast.

That said, no, I don't expect one packet of lager yeast would ever be enough for a 5 gallon batch of any beer with an O.G. over 1.020 (no typo). Lagers require twice as much yeast as ales.

 

[JPrather]

Um, I don't think anyone is actually brewing it with lager yeast, I think the recommendation was simply to "lager" it (i.e., store it at cold temperatures) for several weeks before drinking it. It's still brewed with an ale yeast.

Admittedly, it's been a while since I read this thread and brewed this beer, and I'm not about to go back through 20 pages of posts to see if anyone mentioned using a lager yeast.

Well, reading the OP would've been enough .

If you can lager, even better, use a clean lager yeast (eg. WLP840, WLP833).

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.

 

[nathan33]

I have a couple options but am looking for input on the yeast I should use. I could go with London esb. London ale 3, us05. or I can lager with saflager or Mexican lager. I would love to know for the ones that have brewed which yeast they preferred.

 

[shelly_belly]

Lager info
https://www.homebrewtalk.com/f65/irish-red-1st-place-hbt-comp-141086/index19.html#post5311554

I think I prefer this as an ale brewed with an English style yeast

 

[kombat]

Well, reading the OP would've been enough .

Right you are, mea culpa! It's been a long time since I read this thread and I'd forgotten that the OP mentioned a lager yeast. I brew mine with Irish Ale yeast.

 

[rchrdpdl]

Does anyone have reports on drinking this younger than the recommended 4 months?

I definitely want to try this but if it really does need the 4 months then that will impact my pipeline so I'll have to do it next weekend as opposed to today...

 

[kombat]

Does anyone have reports on drinking this younger than the recommended 4 months?

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.

 

[rchrdpdl]

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.

Awesome, glad to hear it.

Thanks for the tip on the lagering.

 

[Fyrestorm]

Has anyone cut the 10 gallon recipe in half to brew a 5 gallon all grain?

 

[BannyBrewer]

I brewed this January 3rd and tapped last week, wow what a great beer! As mentioned it is quite dark but the flavor is amazing. Several of my critical tasting friends claim this is my best........you guessed it my grain bill will arrive tomorrow for another batch this weekend! I would like to modify slightly to get a more red less dark color but not impact flavor, any suggestions?

 

[Saccharomyces]

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.

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.

J/K but it didn't last very long, I think it was my favorite so far, with 1272 (my original yeast) coming in second and a version with US-05 being my least favorite.

 

[steelheader2626]

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

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[pfgonzo]

I just tapped my keg on a 5.5g version of this. My malt bill was:

8lbs Marris Otter
2lbs Vienna
1/2lb Carared
1/2lb Crystal 120
2oz Roasted Barley (less than half the original 10g recipe... wanted to see if I could lighten it and let more red through)

1oz fuggles at 60, and 1 oz of EKG at 10.

[Edit] I should mention that I pitched this with Notty, and fermented at 66F. [/Edit]

(Note, the mill at my LHBS had an issue and I had less than ideal efficiency on the above grain bill. Instead of ~6.3%abv, I'm just barely over 5%.)

I brewed it on Feb 1st, and it is already delicious, and getting rave reviews from friends/family/coworkers. Light and very drinkable. Def a rebrew!

Here it is held up to a window to let the light shine in (you can't tell it's clear unless you do!).