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Irish Red Ale Little Red Irish Ale

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Brooothru

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Perfect timing on reviving this thread. Two days ago I was thinking to myself: "Self," I said to myself, "it's time you should be brewing an Irish Red Ale for St. Patrick's Day." And right on time, I came across your post to this thread from last March/April. My recollection of Windsor is that it starts slower than Nottingham, does floc quite nicely, but takes longer to clear. Both attenuate about the same (mid-70s%). Only used Windsor, maybe twice, but I've used Notty quite a bit, both Lallemand dry format and WLP-039 liquid. Of the two I prefer the Lallemand dry yeast, which is unusual since I'm a big fan of liquid yeasts.

For this year's grist I think I'll forget the Red-X since I never got the clarity I wanted or expected and think it contributed to the darker than desired final color. So, base will be Maris Otter with about 2# CaraRed and 4 oz. or less melanoidin. I'll round out the color with 1 oz. each of dehusked carafa and BlackPrinze. Hops will be Fuggles and EKG around 26 IBUs. For yeast, I've got both Windsor (Imperial A09 "Pub") and Lallemand Nottingham in the yeast bank, and will probably go with the Notty.

All this talk has got my mouth watering for corned beef and boiled potatoes. AND an Irish Red!
 

Immocles

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I have some viking red active malt stashed away, but im saving that for a red ipa.

Irish red getting delayed a day due to it snowing this weekend, and I might as well brew if im going to be stuck indoors all day anyway. Gathering grain, I noticed my C120 was ordered crushed, and is easily two years old. So out that goes. Instead I found some English C75 and 1oz of roasted barley. Beersmith tells me its going to be a tad darker than I would like, but I'm still hoping to coax out enough red to please my eyes. 3G batch. I had planned on using pale chocolate and a pinch of Carafa, but this uses up the remainder of my roasted malt. Decided on notty. Its my go-to and I have half a packet opened up already. I think that means it was meant to be used.

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Argie86

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Perfect timing on reviving this thread. Two days ago I was thinking to myself: "Self," I said to myself, "it's time you should be brewing an Irish Red Ale for St. Patrick's Day." And right on time, I came across your post to this thread from last March/April. My recollection of Windsor is that it starts slower than Nottingham, does floc quite nicely, but takes longer to clear. Both attenuate about the same (mid-70s%). Only used Windsor, maybe twice, but I've used Notty quite a bit, both Lallemand dry format and WLP-039 liquid. Of the two I prefer the Lallemand dry yeast, which is unusual since I'm a big fan of liquid yeasts.

For this year's grist I think I'll forget the Red-X since I never got the clarity I wanted or expected and think it contributed to the darker than desired final color. So, base will be Maris Otter with about 2# CaraRed and 4 oz. or less melanoidin. I'll round out the color with 1 oz. each of dehusked carafa and BlackPrinze. Hops will be Fuggles and EKG around 26 IBUs. For yeast, I've got both Windsor (Imperial A09 "Pub") and Lallemand Nottingham in the yeast bank, and will probably go with the Notty.

All this talk has got my mouth watering for corned beef and boiled potatoes. AND an Irish Red!
Can I ask your hop schedule?

Thanks in advance.
 

Brooothru

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Can I ask your hop schedule?

Thanks in advance.
I see from your avatar that you are located near Cordoba. I used to fly into Buenos Aires on occasion, and the arrival routing would take us overhead Cordoba. I used to love the trips to B.A., and especially the bife de limo, provoleta, and of course a fine Malbec from Mendoza! I miss those trips quite a lot.
 

Argie86

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I see from your avatar that you are located near Cordoba. I used to fly into Buenos Aires on occasion, and the arrival routing would take us overhead Cordoba. I used to love the trips to B.A., and especially the bife de limo, provoleta, and of course a fine Malbec from Mendoza! I miss those trips quite a lot.
Yes, Villa General Belgrano is located 100km/60 miles from Córdoba Airport.
Next time you come by, you are invited to a good asado with provoleta, wine, an of course, a homebrew! 😁
 

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