Irish Red Ale Quaffable Irish Red (Extract)

[Schlenkerla]

I think what you're proposing is not too far off the mark if you can still get the chocolate malt.

The meloidenin will get you a distinct red color.

Make sure to use the right weights though. Ok

 

[boozecruz]

This is definitely going to be on my "need to brew list!" half temped to bump it to the top of the list, so many good comments, and tasty looking pictures!

Schif

 

[popeye13433]

Mine is in secondary right now, It will be there longer than the 2 weeks due to a family emergency. only sub was the 50/50 carapils and crystal for the caramel and i used s04 for yeast.

 

[boozecruz]

Got done brewing this a couple hours ago. Followed recipe to a tee, the hydrometer reading was 1.042, tasted a little spicy from the second hop addition. Tastes good tho! My NON-BEER DRINKING roommate enjoyed sampling that hydrometer sample even. I'm looking forward to drinking the finished product. Other roommates are already asking for bottles of it cuz it smelled so good boiling. xD Great recipe, I'll post pictures after mine moves into secondary in a week.

Schif

 

[boozecruz]

Well I just popped open my first bottle of this, and I think I may have done something wrong. Because it tastes like it's missing something. It tastes good! Don't get me wrong. But there is definately something... Maybe I missed steeping one of the grains?

 

[Staestc]

Having read through this red thread I would really like to brew it. Given my inexperience, I would appreciate it if the experts here could look at the ingredients I plan to buy and verify that I have not screwed anything up before I purchase it all.

The original recipe from way back at the beginning of the thread is all of the left side of the table, and the stuff I have identified on Northern Brewer is in the right hand column of the attached jpg. Have I picked out the right things?

I can't attach the Excel file,which is too bad because the NB ingredients are hyperlinks, but y'all probably can tell just by the names.

Thanks very much,

 

[SheriffWhiteChocolate]

I brewed this a long time ago. Back in April. I still haven't bottled it. Do I need to add more yeast when I bottle?

 

[Schlenkerla]

Having read through this red thread I would really like to brew it. Given my inexperience, I would appreciate it if the experts here could look at the ingredients I plan to buy and verify that I have not screwed anything up before I purchase it all.

The original recipe from way back at the beginning of the thread is all of the left side of the table, and the stuff I have identified on Northern Brewer is in the right hand column of the attached jpg. Have I picked out the right things?

I can't attach the Excel file,which is too bad because the NB ingredients are hyperlinks, but y'all probably can tell just by the names.

Thanks very much,

This looks OK. The carapils is also called dextrine malt. Not sure if your sub is correct.

Checked, your sub is a light caramel malt. Use this... http://www.northernbrewer.com/shop/...-malts-malted-grain/briess-carapils-malt.html

 

[Schlenkerla]

I brewed this a long time ago. Back in April. I still haven't bottled it. Do I need to add more yeast when I bottle?

Yes - I would or allow it more time to carb.

 

[Staestc]

This looks OK. The carapils is also called dextrine malt. Not sure if your sub is correct.

Checked, your sub is a light caramel malt. Use this... http://www.northernbrewer.com/shop/...-malts-malted-grain/briess-carapils-malt.html

Thanks very much!! Nobody has posted on this thread for a few months and I was unsure if you were even watching it. I really appreciate both the review and the link! This will be my second 5 gallon brew. My first was about 25 years ago or so, and we did not have the benefit of easy internet and forums

Having read the whole thread (and the all grain version thread, which may be next), I am really looking forward to doing this

 

[Staestc]

Well, I have everything together now so I'm going to have a go at brewing this tomorrow. I got a KAB4 burner delivered yesterday. I'm going to cook a big batch of French Onion Soup on it tonight to see how controllable it is, and to burn the paint off.


Travis'n'Texas

 

[Staestc]

We got it brewed and in the fermenter yesterday. It was a great time and I was blown away by the grain steep and the color and smells that pulled out of the grain!

Unfortunately my hydrometer rolled off the table and broke while we were steeping, so I don't have an OG measurement. Other than that, I think everything went well, but since this is my first real batch of beer (other two were Mr Beer) we will have to wait and see.

I have a mash tun built, so if this one works well I'm going to have a go at the all grain version of this!

 

[Staestc]

Been a while. After two weeks in the primary I racked to the secondary, then I got extremely busy at work. We bottled it last night, so that was about 8 weeks in the secondary! It was at a controlled temperature though. I did not add any yeast when we bottled it. I'm hoping that there is still enough residual yeast to carbonate it properly.

Both the hydrometer sample when I racked it and the sample we took last night before bottling were very good!! I'll give it a few weeks in the bottles and test one.

Thanks for the recipe. As soon as I do the free Coffee Stout extract kit I got I am going to tackle the all grain version of this Irish Red!

 

[Schlenkerla]

Been a while. After two weeks in the primary I racked to the secondary, then I got extremely busy at work. We bottled it last night, so that was about 8 weeks in the secondary! It was at a controlled temperature though. I did not add any yeast when we bottled it. I'm hoping that there is still enough residual yeast to carbonate it properly.

It's going to carb, just make sure it's warm enough to do so. I don't bottle much nowadays, but I used to tip each bottle upside down everyday for the first week. Just to make more moment in the bottle.

 

[Staestc]

Okay, so bottled two weeks. Chilled and opened one Sunday and it seemed thin and was pretty flat. Just opened another, not chilled this time, and it is awesome!!
View attachment ImageUploadedByHome Brew1418778972.270475.jpg
No lacing in the glass, but it tastes fantastic. I'm thinking it's one of three things:
1 - some bottles did not seal well, possible because I noticed that some caps had a point sticking out
2 - sugar was not distributed evenly. Also possible, because while we put the sugar solution in the bottling bucket before we racked into it, we did not stir it up before bottling
3 - this beer may just be better at cellar temps around 55-65° which is the temp it is right now.

Regardless, this bottle is awesome and I have brewed a very good beer!

Thanks for the recipe and I am looking forward to doing the all grain version!

 

[jmward21]

I made this recipe in December and have been drinking it for a few weeks. It is great and everyone seems to enjoy it as much as I do. I made this recipe again yesterday and I think it may become a stable of the home bar.

My only problem is both time I've made it, the OG has been too low. I've made about 8 batches of beer in the last 2 months and this is the only wort that isn't hitting the numbers. My first batch yielded 4.5 gal @1.046 (good OG, but 1/2 gallon short). I topped off to 5 gallons in my second batch and the OG was 1.040. I added 2 cups of boiled sugar to get it up to 1.046. I want to the beer to be 5-5.5 ABV.

Any who, great recipe with great taste, but I will bump up the LME to 7 lbs for my next batch.

 

[Schlenkerla]

Glad you like it. Not sure why you're not hitting the OG. With extract it should be pretty much automatic.

 

[jmward21]

Update: it's been 2 months since I brewed my first batch. As you can see, it's cleared up great. The flavor is fantastic. Do yourself a favor and make this. Batch 2 is ready for the keg when this one taps out.

View attachment 1425233480163.jpg

 

[Eman24dx]

Brewed this last Thursday and have had good activity since. Airlock is slowing down a bit as of this morning. Just curious as to how many people transferred to a secondary vs just keeping it in the primary. I have other primaries so no need to free the bucket. Also cant decide to bottle or keg. Usually just keg to save time but recently actually enjoyed going back to bottling once in a while.

Also the smell and color on this is great so far...

 

[Schlenkerla]

Update: it's been 2 months since I brewed my first batch. As you can see, it's cleared up great. The flavor is fantastic. Do yourself a favor and make this. Batch 2 is ready for the keg when this one taps out.

Ah, nice looking beer!

 

[Schlenkerla]

Update: it's been 2 months since I brewed my first batch. As you can see, it's cleared up great. The flavor is fantastic. Do yourself a favor and make this. Batch 2 is ready for the keg when this one taps out.

Ah, nice looking beer!

 

[rtstrider]

Sorry for replying to an old post. I wanted to jump the gun and get an Irish red ready and bottle aged by st Patty's day. Brewing this one tomorrow and it's going to be my second brew! Can't wait and thanks for the recipe!

 

[Schlenkerla]

NP - That's a good idea!!!!

 

[okiedog]

I'm with ya'. I plan on making an Irish Red for my next brew, in a day or 3, hopefully.

 

[rtstrider]

Just racked this into the secondary. It's my second brew and first time using a secondary. Got bottling day setup two weeks from now. Waiting till st Patty's day to crack one open. Say what is the co2 level you used on yours? Everywhere I read says 2.2-2.6 so I was going to shoot for around 2.4

 

[Schlenkerla]

Just racked this into the secondary. It's my second brew and first time using a secondary. Got bottling day setup two weeks from now. Waiting till st Patty's day to crack one open. Say what is the co2 level you used on yours? Everywhere I read says 2.2-2.6 so I was going to shoot for around 2.4

I keg first off. I have come to like 2.0 on most of my beers. 42F at 8psi. That permits me to fill a glass nicely with the line lengths I have on my system.

I typically NEVER followed the carbing guidelines when bottling. I always used 5 ounces by weight of corn sugar and bulk primed for the best results.

I never entered this for competition though.

Shooting for the middle is a good idea.

 

[rtstrider]

Bottled tonight and ended up with a gravity of 1.011. Tried the sample and it's very tasty! Thanks for sharing the recipe!

 

[Schlenkerla]

Bottled tonight and ended up with a gravity of 1.011. Tried the sample and it's very tasty! Thanks for sharing the recipe!

YW. Share a photo once it's carbonated.

 

[rtstrider]

Will get a photo tonight! I was trying to save this for St Patty's day. However, I was accepted into a local pipe/drum band. Needless to say I've been sharing this with a few of the band members and enjoying this as a pre parade refreshment So far the reviews have been good!

 

[JETDOG07]

What final gravity have you reached with this beer?