my first Irish Red... suggestions?

[shawnR07]

My first Irish red; not to mention my first all grain... ideas??? Suggestions??


Type: All Grain
Date: 4/23/2011
Batch Size: 5.30 gal
Brewer:
Boil Size: 7.68 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 72.00
Taste Notes:

Ingredients


Ingredients
Amt Name Type % IBU Inventory Cost
7 lbs 4.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 70.1 % - 0.0 oz $9.06
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9.7 % - 0.0 oz $1.25
1 lbs Honey (1.0 SRM) Sugar 9.7 % - 0.0 oz $1.25
2.4 oz Special B Malt (180.0 SRM) Grain 1.5 % - 0.0 oz $0.19
2.1 oz Roasted Barley (300.0 SRM) Grain 1.3 % - 0.0 oz $0.16
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 80.00 % 19.97 0.00 oz $1.00
2.6 oz Chocolate Malt (350.0 SRM) Grain 1.5 % - 0.0 oz $0.20
2.4 oz Melanoiden Malt (20.0 SRM) Grain 1.5 % - 0.0 oz $0.19
8.0 oz Honey Malt (25.0 SRM) Grain 4.8 % - 0.0 oz $0.63
0.25 oz Goldings, East Kent [5.00 %] - Aroma 15.0 min Hop 20.00 % 0.00 0.00 oz $0.25


Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.046 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 0.0 %
Bitterness: 20.0 IBUs Calories: 169.3 kCal/12 oz
Est Color: 16.1 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 10 lbs 5.4 oz
Sparge Water: 5.51 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20


Mash Steps
Name Description Step Temperature Step Time
Mash In Add 11.68 qt of water at 174.9 F 158.0 F 45 min
Mash Out Add 4.67 qt of water at 198.3 F 168.0 F 10 min


Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.16 oz Carbonation Used: Bottle with 4.16 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

special b malt is ment to be extra special malt

 

[Oldsock]

There is nothing obviously wrong with the recipe, but I think it could stand to be simplified. For example I don't think you need roasted barley and chocolate malt or that ~2 oz is enough Melanoidin or Special Roast to make a noticeable flavor contribution.

As it stands you may have too much sweetness from the high mash temp and crystal/honey malts. The honey will help to dry it out a bit. What yeast are you using?

Good luck, welcome to the board etc…

 

[BrewThruYou]

That is a lot of specialty malts. For my last Irish Red, I did melanoiden, crystal and roasted barley. I used 4oz roasted barley and it was way too dark...but then I did use Crystal 80L and you are using 10L.

I think yours will come out too dark with the chocolate, roasted barley, and special B. I might lose the chocolate.

I've never used honey so I can't comment. This is definitely an interesting recipe with roasted barley and honey malt.