Irish Red Ale Quaffable Irish Red (Extract)

[clarkattack]

Brewing this on Sunday! Really excited to have this for St. Paddy's!

 

[theshoe82]

Damn, I think I screwed mine up a bit. I think I measured wrong and used too much chocolate malt .3 or .4 lb versus .13. Beer is looking more brown than red. Oh well, I guess it will be an Irish Brown instead of an Irish red.

 

[Schlenkerla]

Damn, I think I screwed mine up a bit. I think I measured wrong and used too much chocolate malt .3 or .4 lb versus .13. Beer is looking more brown than red. Oh well, I guess it will be an Irish Brown instead of an Irish red.

It'll still be good. :rockin:

 

[Specwar]

Just brewed this a week ago and transferred to secondary last night. LOOK, SMELLS AND TASTES AWESOME! (and that was flat and warm!) :rockin:
Can't wait to keg it!

Any suggestions on what to force carb this at?

 

[Schlenkerla]

Just brewed this a week ago and transferred to secondary last night. LOOK, SMELLS AND TASTES AWESOME! (and that was flat and warm!) :rockin:
Can't wait to keg it!
.
Any suggestions on what to force carb this at?

How about 10-12psi. Whatever to get about 1.5 volumes of co2.

 

[Schlenkerla]

Anybody drinking or making this today?

 

[Pdeezy]

I'm looking for a recipe to use up a few OZ of EKG that i have. Will this recipe suffer if I take out the Willamette, and sub with more goldings?

 

[Schlenkerla]

A big....

NO!

 

[Pdeezy]

A big....

NO!

No, it wont suffer......or no, don't do it? Lol

 

[Schlenkerla]

No, it wont suffer......or no, don't do it? Lol

I was implying that you should do it with your hop substitution. Just check the alpha acids and calculate the ibu so you add the right amount during the boil. If you do that your beer will be pretty much identical.

 

[Pdeezy]

I was implying that you should do it with your hop substitution. Just check the alpha acids and calculate the ibu so you add the right amount during the boil. If you do that your beer will be pretty much identical.

Ya that's what I thought. Thanks. I'm trying to decide between yours and saccha's (not spelling out that whole name), and I can't decide. I only have 3oz of KG.

 

[AaronBrews]

Any comments and suggestions on this recipe would be greatly appreciated. This is an Imperial Red that I came up with. Based off the northern brewer irish red kit, I added 1 lbs of grain to steep, 3.13 lbs of LME, a yeast nutrient, and 1 Lbs of candi sugar to get the higher alcohol. I also doubled the hops bill to compensate. What do you think?

1lb briess caramel 40l
.5lb dingemans caramel pils
.25lb briess special roast
.125lb dingemans buscuit
.125lb english choclate malt, all steeped at 155F for 20-30mins

9.13 lbs Gold malt syrup

1oz willamette, 60 mins
1oz goldings, 60mins, 30 mins
1oz centennials, 30 mins, 15 mins
1oz cascade, 10 mins, 5 mins
1lb candi sugar, 15 mins
yeast nutrient, 15 mins

OG 1.082 FG 1.021 14 SRM 42.3 IBU 8.1% abv

 

[BAJones]

I brewed this recipe yesterday but used the BRY 97 yeast, and made a few extra hop additions with what I had on hand. .5oz centennial at 60 and probably less than .5oz liberty at 10. Don't know if this will do much, but I love hoppy reds.

 

[amandley]

Planning on doing this recipe tomorrow. Never done LME always DME. Any tips or differences I should be aware of? Also, Ive always done 4 gallons to begin with, steep specialty grains and add the dME to that,Boil 60 then dump the wort into the primary with the other 2 gal. Is that too much water for the specialty grains to steep in? Also, I noticed in the recipe it states 5 gallons, I know 5 gallon batch is typical but I have always started off with a total of 6 to account gor boil off and trub. Is that gonna throw this recipe off? ( ive never done anything except a kit)

 

[IanJ]

Brewed a slight variation of this last week.

Used with 6lbs Amber DME.
Managed to hit ~1.046 OG, and it's been actively fermenting for 5 days at 64-66 ambient.

Will report back, smells great so far.

Edit: And this is pretty solid, probably one of the tastiest I've brewed. Worked out well!

 

[okiedog]

I'd like to try this. I'm looking for a good Irish red. How long was it aged when you liked it best?

 

[Schlenkerla]

I would say probably about a month or so.

 

[Schlenkerla]

Planning on doing this recipe tomorrow. Never done LME always DME. Any tips or differences I should be aware of? Also, Ive always done 4 gallons to begin with, steep specialty grains and add the dME to that,Boil 60 then dump the wort into the primary with the other 2 gal. Is that too much water for the specialty grains to steep in? Also, I noticed in the recipe it states 5 gallons, I know 5 gallon batch is typical but I have always started off with a total of 6 to account gor boil off and trub. Is that gonna throw this recipe off? ( ive never done anything except a kit)

The most important thing here in following the recipe is your boil volume as it effects hop utilization. It would not matter on steeping grains if you had more water. More water would increase hop utilization or increase the bitterness in the final beer.

Sorry for not getting back to you sooner.

 

[slohsandt]

I am using the Irish Red extract from Northern Brewers but I am trying to give it something extra. I was considering adding coriander and orange peel in the secondary fermentation after soaking the spices in vodka for 2 weeks. Afraid of how it will turn out. Any input on what extra flavors will go good with the Irish Red?

 

[Schlenkerla]

I am using the Irish Red extract from Northern Brewers but I am trying to give it something extra. I was considering adding coriander and orange peel in the secondary fermentation after soaking the spices in vodka for 2 weeks. Afraid of how it will turn out. Any input on what extra flavors will go good with the Irish Red?

It would be different, it would kind of have a Belgian character without the yeast type funk. The Irish red has a nice malty taste that might drown out the spice.

Depending on how you go about it, it might be ok. Don't over do the spices as a slight detection is a better route. If you can tell its there in every sip its too much. IMHO.

Personally, I would use orange peel and coriander in a light wheat beer. Leave this one be. Enjoy the malt character.

 

[evltrtl]

Hello,
I am planing on brewing this as a gift to my little sister-in-law for her 21st B-day. I have scanned this entire thread and have a few questions.
1. The original recipe states no starter used. Have you ever used a starter with this recipe and if so, is there a noticeable difference?
2. I have not had much success using a secondary. Have you ever made this with a long primary?
3. I have read may tips on wort transfer to secondary. Do you have any of your own to share that have been successful for you?
This recipe sounds great and I cant wait to brew it!

 

[Schlenkerla]

Hello,
I am planing on brewing this as a gift to my little sister-in-law for her 21st B-day. I have scanned this entire thread and have a few questions.
1. The original recipe states no starter used. Have you ever used a starter with this recipe and if so, is there a noticeable difference?
2. I have not had much success using a secondary. Have you ever made this with a long primary?
3. I have read may tips on wort transfer to secondary. Do you have any of your own to share that have been successful for you?
This recipe sounds great and I cant wait to brew it!

1) You don't really need a starter on this beer. If you have a good fresh smack-pack or rehydrated yeast its OK. Beers over 1.050 probably should have a starter or two yeast packs. I normally don't for this beer,but you could, but I doubt flavor-wise you could tell whether or not a starter was used. According to the Mr Malty yeast calculator it says to use one. Its really up to you since I think its borderline. I think Wyeast has their cut-off at 1.050, meaning over this use a starter.

http://www.mrmalty.com/calc/calc.html

2) I have made this several times using just a primary. I used to secondary alot when I first started kegging. I was brewing alot so I used my 8 galllon brew buckets over rigging a blow off. Using the 2ndary freed up my brew buckets.

3) Use an auto-siphon and racking cane. This tool is indispensable for me. Try racking w/o splashing much and you will be fine. Taking your time and planning is big part of brewing as is cleanliness and patience.

 

[okiedog]

+1 on "Taking your time and planning". I'm not a veteran brewer, but it didn't take long for me to realize that cleaning what you can as you go makes cleanup much easier. I'm sure anxious to start kegging though. I just ordered my starter kegging system yesterday.

 

[laerck]

My LHBs only has white labs, so what would be your suggestion for a replacement?
According to this the best replacement for the Wyeast American Ale II is the WLP California Ale V, however Im wondering if the Irish ale yeast would be better for this brew, although my LHBs has both yeasts.

 

[Schlenkerla]

My LHBs only has white labs, so what would be your suggestion for a replacement?
According to this the best replacement for the Wyeast American Ale II is the WLP California Ale V, however Im wondering if the Irish ale yeast would be better for this brew, although my LHBs has both yeasts.

Either would be good. My choice would be the Irish ale yeast.

 

[zeptrey]

I used the California V with no starter and it took a good while for the yeasties to do their job; however, a week in to bottle conditioning the beer tastes great! Got another couple of weeks to go, but I'm pumped to get these bad boys in the fridge. Thanks to this brew I got the wife on board with my brewing...good job sir, good job! She's now spearheading my keezer project, which is fine with me.

 

[SheriffWhiteChocolate]

Either would be good. My choice would be the Irish ale yeast.

So I have seen terms partial boil and full boil thrown around. What does that mean exactly?

 

[Schlenkerla]

Partial boil means that you don't boil the full wort volume. 5-6 gallons. Maybe up to 3 gallons. The limiting factor that has to do with this, is the size of your brew kettle. Not everybody starting out has the large kettle or the heat source. Electric stoves and gas stoves generally require a long time to get five or six gallons to a boil. Thirty to forty minutes. Maybe longer. Many people use Turkey Fryers for larger boil volumes.

Full boil is what it sounds, full wort volume plus whatever evaporates.

 

[SheriffWhiteChocolate]

Partial boil means that you don't boil the full wort volume. 5-6 gallons. Maybe up to 3 gallons. The limiting factor that has to do with this, is the size of your brew kettle. Not everybody starting out has the large kettle or the heat source. Electric stoves and gas stoves generally require a long time to get five or six gallons to a boil. Thirty to forty minutes. Maybe longer. Many people use Turkey Fryers for larger boil volumes.

Full boil is what it sounds, full wort volume plus whatever evaporates.

Ah. I've just always done full boil. Didn't know partial was an option. Also, I'm using a giant bucket fill with water to stick my fermenter in. What should be the temp of the water generalize it please. I do put ice in it. But I don't wanna get it too cold right?

 

[Dozzi]

I am planning to brew this next. It will be my third batch.
The recipe calls for Briess LME which is not available where I come from. I can only use Muntons LME (extra light liquid malt extract). Being relatively new to homebrewing does this mean it would change the taste. Any comments on using Muntons?

EDIT:
I found I am missing most of ingredients ...


Original recipe:
85.6 6.00 lbs. Briess LME- Gold America 1.035 4
7.1 0.50 lbs. Caramel Pils Malt Belgium 1.034 2
3.6 0.25 lbs. Special Roast Malt America 1.033 40
1.9 0.13 lbs. Biscuit Malt Belgium 1.035 24
1.9 0.13 lbs. Chocolate Malt America 1.029 350

My recipe:
Muntons LME
Cara Pils I (or II or III?)? I know this is not the same as caramel pills.
Weyermann melanoidin/fawcett brown ?
Dingemans Biscuit Malt Belgium
Muntons chocolate malt?

Is there any way I could brew this recipe and not some different recipe?

I also can get Dingemans Cara 20 (grain) or some Dingemans Aroma ...