Irish Red Ale Little Red Irish Ale

[Jeff...]

Racked into keg to cold crash and until I get an open faucet. Best I can tell, it finished secondary @ 1.011 or about 4.3% ABV.

 

[Broothru]

Racked into keg to cold crash and until I get an open faucet. Best I can tell, it finished secondary @ 1.011 or about 4.3% ABV.
View attachment 680613

Hey, Jeff.

My 'red' is into Day 3 of fermentation and looking really good so far. I hit all my numbers on brewday, and SG is sitting at 1.016, down from 1.044 at pitch. Target is 1.009 FG and an ABV ~ 4.8%. The color is darker and more brown/red than mahogany but I'm hoping the hues will deepen and redden as it clears. Still too early for a final judgment on taste but the sample hints strongly of a malty beer. The combo of Fuggles and EKG was definitely the way to go. It should be in the range for all BJCP guidelines for style. This will be a keeper.

Brooo Brother

 

[Jeff...]

Hey, Jeff.

My 'red' is into Day 3 of fermentation and looking really good so far. I hit all my numbers on brewday, and SG is sitting at 1.016, down from 1.044 at pitch. Target is 1.009 FG and an ABV ~ 4.8%. The color is darker and more brown/red than mahogany but I'm hoping the hues will deepen and redden as it clears. Still too early for a final judgment on taste but the sample hints strongly of a malty beer. The combo of Fuggles and EKG was definitely the way to go. It should be in the range for all BJCP guidelines for style. This will be a keeper.

Brooo Brother

Sounds like you also having success. I'm quite happy with your recipe tweaks on V4. Late kettle addition of Fuggles is most definitely the way to roll, along with East Kent Golding early addtions for the Irish Red Ale style.

 

[Broothru]

Sounds like you also having success. I'm quite happy with your recipe tweaks on V4. Late kettle addition of Fuggles is most definitely the way to roll, along with East Kent Golding early addtions for the Irish Red Ale style.

My final recipe was V4, with two tweaks:

Instead of 9# M.O., I went with 7# M.O. and 2# Best Malz Red-X (which contains 'some' melanoidin), and the 4 oz roasted barley was subbed with 2 oz Dehusked Carafa III + 2 oz Black Prinz.

We'll see how the final color comes out after clarification and conditioning. V5 may drop the Red-X in favor of 4 oz melanoidin and 1.5# of CaraRed.

Brooo Brother

 

[Jeff...]

@Brooothru V4 is smooth, flavorful and easy drinking but it didn't finish red, so we'll call it a Nice English Brown Ale.

This is a pour from a 1/2 gallon growler I primed with .5 oz of table sugar and gave my Daughter In Law. She left it on the kitchen counter 2 weeks, then stuck it in the fridge for a few days. Not the best photo, sorry.about that.

Edit... Maybe Barley Brown Irish Ale?

 

[Broothru]

@Brooothru V4 is smooth, flavorful and easy drinking but it didn't finish red, so we'll call it a Nice English Brown Ale.

This is a pour from a 1/2 gallon growler I primed with .5 oz of table sugar and gave my Daughter In Law. She left it on the kitchen counter 2 weeks, then stuck it in the fridge for a few days. Not the best photo, sorry.about that.
View attachment 683889

Edit... Maybe Barley Brown Irish Ale?

Finally got mine tapped. It really tastes gooood, but it came out darker than I wanted. It cleared on it's own without fining though you can't really see it since it's so dark. 4.6% ABV, hit all my numbers, so I'm quite happy. Next time I'll dial back the Carafa and/or Blackprinze. 4 oz melanoidin worked out well, but won't use an ounce more than that.

Brooo Brother

 

[Jeff...]

Finally got mine tapped. It really tastes gooood, but it came out darker than I wanted. It cleared on it's own without fining though you can't really see it since it's so dark. 4.6% ABV, hit all my numbers, so I'm quite happy. Next time I'll dial back the Carafa and/or Blackprinze. 4 oz melanoidin worked out well, but won't use an ounce more than that.View attachment 689675

Brooo Brother

Looks yummy

 

[dwightr8]

Any updates?

 

[Broothru]

Any updates?

Actually, six months after brewing, the keg is finally about to kick, aided by my son's family (and his Irish mother-in-law) who came to dinner three nights ago. It's still pouring clear and smooth, though the hops are starting to fade ever so slightly. My lasting impression is still the same as my initial impression: it's a very authentic example of the style, but is just a bit darker than I'd hoped it would be. The melanoidin definitely needs to be included in the grist and I think 4 oz for a 5 gallon batch is exactly the right amount. OTOH, 2 oz of dehusked Carafa III + 2 oz BlackPrinze could be reduced to 1 oz each while adding an additional amount of CaraRed (2#) to the Maris Otter base malt.

It's a killer recipe that I think will be made even better with the above mentioned changes. Definitely go with both EKG and Fuggles, and don't be afraid to go on the heavy side rather than lighter with the hops. Nottingham worked quite well in this recipe, though A09 "Pub" (Windsor, IIRC) or a dedicated Irish Ale yeast would work just as well. This one is definitely on the "re-brew" list for St. Patty's Day.

 

[Immocles]

I won’t get around to it for months, but I’ve also added this to my beersmith recipes, subbing pale chocolate (250L)for the roasted barley. Hopefully have an update by this fall...

Oof. That didn't age well. I'm first getting around to brewing a red ale based on this tomorrow, but not following the recipe exact (using a sprinkle of roasted barley and 120L, which I know is not at all in the original recipe) since I'm forcing myself to sub ingredients instead of purchasing additional grains. Aiming to keep the color a light red, closer to the base recipe. Pretty excited for it though. I'll be excited to have something fun and festive for st Pattys day.

Actually, six months after brewing, the keg is finally about to kick, aided by my son's family (and his Irish mother-in-law) who came to dinner three nights ago. It's still pouring clear and smooth, though the hops are starting to fade ever so slightly. My lasting impression is still the same as my initial impression: it's a very authentic example of the style, but is just a bit darker than I'd hoped it would be. The melanoidin definitely needs to be included in the grist and I think 4 oz for a 5 gallon batch is exactly the right amount. OTOH, 2 oz of dehusked Carafa III + 2 oz BlackPrinze could be reduced to 1 oz each while adding an additional amount of CaraRed (2#) to the Maris Otter base malt.

It's a killer recipe that I think will be made even better with the above mentioned changes. Definitely go with both EKG and Fuggles, and don't be afraid to go on the heavy side rather than lighter with the hops. Nottingham worked quite well in this recipe, though A09 "Pub" (Windsor, IIRC) or a dedicated Irish Ale yeast would work just as well. This one is definitely on the "re-brew" list for St. Patty's Day.

I'm going the melanoidan malt route as well. You mention Windsor yeast. I've used it once, in a brown ale, and really like it. You've got me second guessing which yeast to use (notty or Windsor). I have both, but my notty is opened, so I think I might force myself to go that route. Plus that stuff drops like a rock for me How quickly does Windsor drop clear? Hard for me to tell in my brown ale ( which is bordering on stout SRM, if i'm being honest)

 

[Broothru]

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]

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.

 

[Argie86]

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.

 

[Broothru]

Can I ask your hop schedule?

Thanks in advance.

Sorry. Away from my computer with a few distractions going on. I'll try to get it to you. Ping me in a day or two if I don't.

Cheers!

 

[Broothru]

Can I ask your hop schedule?

Thanks in advance.

Found it. Here's the hopping schedule. 7.8 U.S. gallon pre-boil volume/5.6 U.S. gallon batch volume. 75 minutes boil, Est. IBUs 25.2.

 

[Broothru]

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]

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!

 

[Immocles]

I’m very happy with my results from this recipe thread. I made some small tweaks, but tried to stay reasonably true. I’m terrible at pictures and can’t quite catch the red color very well, but it’s there. Definitely not as upfront as OP though!

 

[Yaksha808]

I will be brewing this as the first beer on my new system(whenever that gets in). Hopefully in the next two weeks! I want to bring it as a bribe to my soon to be MiL.

 

[Beer Viking]

Looks great! I noticed that you make a final addition of hops at the 0 minute mark, does this mean you add them at the very end of the boil and then chill the wort? If you are not getting any IBUs out of the addition it is purely for aromatics right?

 

[Immocles]

Looks great! I noticed that you make a final addition of hops at the 0 minute mark, does this mean you add them at the very end of the boil and then chill the wort? If you are not getting any IBUs out of the addition it is purely for aromatics right?

If this was directed at me, then yes exactly that. I toss 0 min (flame out) hops in, cut the boil on my unit, and putz around for a minute or so before I start my chilling. So it sees minimal heat. Mainly for the aromatics, but it does impart a bit of flavor as well. I love EKG, and really enjoy the pairing of the floral from that late addition with the slight roast character. It's cleared significantly since that post. Really, really enjoyable beer.

 

[Beer Viking]

If this was directed at me, then yes exactly that. I toss 0 min (flame out) hops in, cut the boil on my unit, and putz around for a minute or so before I start my chilling. So it sees minimal heat. Mainly for the aromatics, but it does impart a bit of flavor as well. I love EKG, and really enjoy the pairing of the floral from that late addition with the slight roast character. It's cleared significantly since that post. Really, really enjoyable beer.

Got it. What is EKG and are you sure that an addition at flameout won't add to the IBU?

 

[Immocles]

East Kent goldings. It adds some ibu, I couldn’t give you a number, but I’d imagine it’s pretty minimal. It’s only seeing 200F wort for a couple minutes before chilling.

 

[Jeff...]

Just getting back on HBT after moving and finally getting by brew room set up.

I'm glad some folks tried the recipe and like it. I think the key to the red is a gentle boil for the entire 60 minutes.

I'll be brewing this recipe again in a few weeks for a September wedding.

 

[Jeff...]

Looks great! I noticed that you make a final addition of hops at the 0 minute mark, does this mean you add them at the very end of the boil and then chill the wort? If you are not getting any IBUs out of the addition it is purely for aromatics right?

Exactly right... flame out, then add the hops, then start the chill. Gives a nice aroma to the finished beer with little to no IBU addition.

 

[Yaksha808]

Just brewed this last night, it went a bit long as it was my first time using my new system... but its in the fermenters right now 10gal batch done! The numbers I hit were a bit high, 1.057 sg.

 

[Jeff...]

Just brewed this last night, it went a bit long as it was my first time using my new system... but its in the fermenters right now 10gal batch done! The numbers I hit were a bit high, 1.057 sg.

Do you know what your efficiency % was? The grain bill I posted was for a 6 gallon batch. I know... I just have to be difficult

 

[bwible]

I just bottled my Irish Red, (not this recipe but similar) and I’m finding it has a roasty flavor that I more associate with Newcastle brown ale.

I realize that most of the Irish Reds we get in the states are lagers. But I have had Smithwicks and it doesn’t have as much of the roasty flavor. My recipe was 3 gallons and it was Golden Promise, Crystal 40 and 3 oz of roasted barley for the batch. I’ve made this twice and changed ingredients around so I know it’s the 3 oz of roasted barley giving the flavor.

Is roastiness like the flavor of Newcastle considered a fault in an Irish Red? Everything else is right with this beer and I was hoping to put it in a local competition later this month. Wondering if I should enter it as Irish Red or British Brown Ale.

Thanks

 

[RevDroz]

This beer alone makes me wanna go right to AGB, but alas, I do not have the space for this.

Very gorgeous looking beer.

 

[Erik the Anglophile]

I just bottled my Irish Red, (not this recipe but similar) and I’m finding it has a roasty flavor that I more associate with Newcastle brown ale.

I realize that most of the Irish Reds we get in the states are lagers. But I have had Smithwicks and it doesn’t have as much of the roasty flavor. My recipe was 3 gallons and it was Golden Promise, Crystal 40 and 3 oz of roasted barley for the batch. I’ve made this twice and changed ingredients around so I know it’s the 3 oz of roasted barley giving the flavor.

Is roastiness like the flavor of Newcastle considered a fault in an Irish Red? Everything else is right with this beer and I was hoping to put it in a local competition later this month. Wondering if I should enter it as Irish Red or British Brown Ale.

Thanks

A subtle toasty/roasty taste is quite common in Irish red ale,yes. Most real Irish or at least Brittish reds are actually quite dry with that little bitter roasted "bite" at the end of the palate. Most American versions I've tried have been sweeter and more like the Kilkenny red, wich is probably my least favorite. I don't know what the style guide says over there but ours say it should have a subtle dry, roasted finish.