Irish Red recipe help

[rtstrider]

I'm working on building up an Irish Red recipe for my next brew. I've been reading up online and it seems the consensus is use a base malt (usually 2 row but I've seen Maris Otter mentioned), caraaroma (for the roasted/toastiness) and melanoidin (for the red tint and maltiness). I've seen the Raging Irish Red which is very popular on this forum and I've brewed the Quaffable Irish Red (2nd brew ever so extract was perfect). Anywho I'm working on this using the brewers friend guidelines and wanted to keep the recipe simple. It would be preferred to be more malty than toasty/roasty. So my question is would it be a good idea to keep caraaroma and melanoidin at say 15% (each) or less?

 

[snowtiger1987]

I say much less on the cara aroma and meladoidin (5% each). Add just a bit of roasted barley (no more than 2oz for 5 gallons) to get a deep red color.

 

[jcav]

If you don't want it too roasty you could go with a roasted barley that is not 500-600 lovibond and use something like Briess roasted barley, which is 300 lovibond. It will still be good and add some dryness but not the have the huge roasted punch. I use the lower lovibond roasted barley in the Irish Red I brew and it works great and tastes fantastic. I do not use cara aroma or melanodian in my Irish Red though. Good luck!

John

 

[JimRausch]

I used all RedX malt in my Irish Red last Spring. Surprisingly the color wasn't the deep red expected, but the flavor was perfect.
Previous years I've used Maris Otter as a base, plus carared and melanoidin plus an oz. or 2 of midnight wheat to get an SRM of 14-16. And I've been pleasantly surprised using WY1450 instead of an English yeast.

 

[JONNYROTTEN]

I know your building your own but I've made this many times...really good. You could use it as a base

https://www.homebrewtalk.com/forum/threads/smithwicks-clone.594395/

 

[zeptrey]

Midnight wheat could help with color and wouldn't impart the roasty taste. Is it Carafa III that's dehusked...can't remember if its 2 or 3. Whichever is dehusked would also be a good option for color and not impart that much of that roasty flavor.

 

[ESBrewer]

You want the roasted barley to make a true Irish red. This would be combined with lots of Irish/British pale ale malt and sometimes a small amount (0-max. 5%) of light-medium range crystal malt (such as Simpson's Crystal Light or equivalent). Too much / too dark crystal and you will lose the balance and the red hue that actually comes from roasted barley. The amount of roasted barley should be decided based on the color. 500L and 3 ounces (in a 5 gal batch) would be enough in your case, 300L barley and you could use 5-6 ounces. I would choose the husked version, this will make it more balanced. It is a quaffable and balanced beer and properly kilned pale ale malt + low attenuation of the yeast will make it malty enough. You can also control the malt body by adjusting mash temp slightly. If you want something else than Irish red, you can go with lots of crystal and dehusked barley.

 

[MX1]

HOME BREW RECIPE:
Title: Irish Red Ale
Author: Texas AleWorks
Brew Method: BIAB
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 9 gallons
Boil Gravity: 1.038
Efficiency: 67% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.016
ABV (standard): 5.51%
IBU (tinseth): 21.84
SRM (morey): 17.44
FERMENTABLES:
10 lb - United Kingdom - Maris Otter Pale (70.8%)
3 lb - American - Munich - Light 10L (21.2%)
0.5 lb - American - Caramel / Crystal 40L (3.5%)
0.5 lb - American - Caramel / Crystal 120L (3.5%)
2 oz - United Kingdom - Roasted Barley (0.9%)
HOPS:
0.5 oz - Sterling, Type: Pellet, AA: 11.3, Use: First Wort, IBU: 21.84
MASH GUIDELINES:
1) Temperature, Temp: 152 F
OTHER INGREDIENTS:
6.5 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
2 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
3 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
White Labs - Irish Ale Yeast WLP004
Starter: Yes
Form: Liquid
Attenuation (avg): 71.5%
Flocculation: Med-High
Optimum Temp: 65 - 68 F
Fermentation Temp: 67 F
Pitch Rate: 1.25 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0
Water Notes:
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/193451/irish-red-ale
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-10-29 23:01 UTC
Recipe Last Updated: 2018-09-26 22:51 UTC