Irish Red

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pryornfld

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My first attempt at a Red Ale. Decided to go with an Irish Red. Little darker than what I was going for but tastes awesome!!
 

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pryornfld

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Yea it is..but from what I read its color comes from the hops. I should have went with an American Red Ale which uses a different hop..oh well!! Live,learn,drink and move on!!
 

CascadesBrewer

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Yea it is..but from what I read its color comes from the hops. I should have went with an American Red Ale which uses a different hop..oh well!! Live,learn,drink and move on!!

I am not sure if you brewed this with extract or all grain, or your recipe vs a kit...but I have gotten the best red color from just a small amount of a Roasted Barley (about 3-4 oz in a 5 gallon batch). Some medium colored grains give a bit more brown colors. There are a few grains geared toward giving a red color (Red X is one that comes to mind), but I have not tried them myself.

Glad that it tastes awesome!!
 

Oleson M.D.

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You can go as high as 4 oz in 5 gallons with the roasted barley, 300* L.
It will give you that nice red color, and just a hint of roast character.
 

BrewBerg

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My first Irish Red attempt looked like that too! You learn really quickly that a little bit goes a long way.

Keep that recipe and adjust your malt profile to nail it next time! Just like Oleson said, you can use a little roasted barley to get the color you're looking for without pumping it full of caramel/crystal malts.

Good luck, keep it up!
 
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pryornfld

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I am not sure if you brewed this with extract or all grain, or your recipe vs a kit...but I have gotten the best red color from just a small amount of a Roasted Barley (about 3-4 oz in a 5 gallon batch). Some medium colored grains give a bit more brown colors. There are a few grains geared toward giving a red color (Red X is one that comes to mind), but I have not tried them myself.

Glad that it tastes awesome!!
I used the recipe from Mangrove Jack which says to use a malt extract
I am not sure if you brewed this with extract or all grain, or your recipe vs a kit...but I have gotten the best red color from just a small amount of a Roasted Barley (about 3-4 oz in a 5 gallon batch). Some medium colored grains give a bit more brown colors. There are a few grains geared toward giving a red color (Red X is one that comes to mind), but I have not tried them myself.

Glad that it tastes awesome!!
 

Kickass

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from what I read its color comes from the hops
Maybe a misspeak or bad source of info but hops don’t directly contribute color like you’re experiencing.

Lots of hops in a light colored beer that’s oxidized can cause beautiful golden and straw to turn murky and light brown/purple.

Your color is likely from aged or scorched malt extract.
 

Miraculix

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I am not sure if you brewed this with extract or all grain, or your recipe vs a kit...but I have gotten the best red color from just a small amount of a Roasted Barley (about 3-4 oz in a 5 gallon batch). Some medium colored grains give a bit more brown colors. There are a few grains geared toward giving a red color (Red X is one that comes to mind), but I have not tried them myself.

Glad that it tastes awesome!!
Give red X a try! Nice single malt beer, pretty much the reddest red you can get from malt. Just as good as roasted barley, but with zero roast and loads of other flavours.
 

CascadesBrewer

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Give red X a try! Nice single malt beer, pretty much the reddest red you can get from malt. Just as good as roasted barley, but with zero roast and loads of other flavours.
To me, that touch of roast character is what makes the beer an Irish Red, vs just a Red colored beer.
 
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Miraculix

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To me, that touch of roast character is what makes the beer an Irish Red, vs just a Red colored beer.
You're absolutely correct. Me praising the red x was more referring to ARA and the like, maybe it would have been clearer if I would have not only thought that but also expressed that in written form :D.
 

CascadesBrewer

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What is it everyone should know about Irish Red?
Killian's was one of my gateway beers into "good" beer. The last time I had one, well I guess my tastes have changed! I am not too surprised that the story behind the beer was mostly a marketing gimmick from Coors.

I did not fully digest the entire article, but it does point at some historic references to beers made in Ireland with a red hue. I always thought there was some historic connection between the use of Roasted Barley in Stouts in Ireland due to tax laws and the use of Roasted Barley to add color to Irish Reds...but yeah, Beer History and Style Guidelines are often more fantasy than reality, especially when trying to capture 200+ years of brewing across numerous breweries into a single style description.

I should add an Irish Red to my schedule as it has been a few years. I wonder what dry yeast would be a good fit. Maybe Nottingham?
 

Miraculix

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Killian's was one of my gateway beers into "good" beer. The last time I had one, well I guess my tastes have changed! I am not too surprised that the story behind the beer was mostly a marketing gimmick from Coors.

I did not fully digest the entire article, but it does point at some historic references to beers made in Ireland with a red hue. I always thought there was some historic connection between the use of Roasted Barley in Stouts in Ireland due to tax laws and the use of Roasted Barley to add color to Irish Reds...but yeah, Beer History and Style Guidelines are often more fantasy than reality, especially when trying to capture 200+ years of brewing across numerous breweries into a single style description.

I should add an Irish Red to my schedule as it has been a few years. I wonder what dry yeast would be a good fit. Maybe Nottingham?
I made my last one with mj liberty bell and it was a nice beer but notty should be fine as well.
 

Oleson M.D.

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I should add an Irish Red to my schedule as it has been a few years. I wonder what dry yeast would be a good fit. Maybe Nottingham?

Here is what we did, a 10 gallon split batch. Two different yeasts.
1. Diamond Lager
2. S-04 London Ale

Fermented at 62F. The results were spectacular!

The Diamond maintained it's lager like flavor, even fermented at typical Ale temps.

Both of these beers are very good. Entered these in a regional contest, the Dixie Cup.
 
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pryornfld

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Give red X a try! Nice single malt beer, pretty much the reddest red you can get from malt. Just as good as roasted barley, but with zero roast and loads of other flavours.

To me, that touch of roast character is what makes the beer an Irish Red, vs just a Red colored be

Nice job. You know what style the color reminds me of? EffinDelicious!
It tastes deadly!!
I made my last one with mj liberty bell and it was a nice beer but notty should be fine as well.
It is an awsome beer. Just was surprised with the colour
 
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pryornfld

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Maybe a misspeak or bad source of info but hops don’t directly contribute color like you’re experiencing.

Lots of hops in a light colored beer that’s oxidized can cause beautiful golden and straw to turn murky and light brown/purple.

Your color is likely from aged or scorched malt extract.
You are right. I was told after it was the liquid malt I had added
 
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