Irish Red Ale Raging Red Irish Red Ale

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BongoYodeler

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I just happened to be drinking this as I was perusing the forums. I brewed it about 2 months ago and forgot to pop in here and leave a note. I 86ed the honey and added a half-pound of honey malt.
Really a great beer. Slightly malty, but mostly balanced. Finished just a tad dry. I've been getting lots of compliments from friends.
I'm a fairly new brewer and still in the "brew all the styles" phase, but I'll be brewing this again soon. Next time I may try it with the honey.
I really like this beer and I've brewed this many times. It's actually my most recent beer I brewed. But this last time I changed it up a bit, and unfortunately it didn't turn out good at all. I may even dump it and brew it again exactly as written by the OP. Brewed to the original recipe it's fabulous.
 

burntchef

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I really like this beer and I've brewed this many times. It's actually my most recent beer I brewed. But this last time I changed it up a bit, and unfortunately it didn't turn out good at all. I may even dump it and brew it again exactly as written by the OP. Brewed to the original recipe it's fabulous.
Cmon man! You have to spill the beer. What did you try that was a epic no go? My hop slam was a no go, and I fessed up.
Eric
 

BongoYodeler

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Cmon man! You have to spill the beer. What did you try that was a epic no go? My hop slam was a no go, and I fessed up.
Eric
"May" dump it. May not.
Oh, I have absolutely no issues fessing up. ;)

I've brewed the actual recipe several times and always enjoyed it. I wanted to tweak it a bit to see if I could add some toasty/bready/biscuit flavor to it, even though doing so would negate the style. It just didn't work out.

Changes:
- Subbed base grain Maris Otter for the 2-Row
- Added 6oz (2.7%) of Biscuit Malt
- Fermented with Lutra Kveik instead of WLP001

I hit my brew day numbers. Fermented at room temperature, ~68° F for 6 days, warmed to 70° over the last couple days. Reached expected FG, (gravity checked day 5, unchanged day 6), so I kegged it. Cooled to 38° and fined with gelatin.

It's now been kegged for 3 1/2 weeks and I'll keep periodically checking it over the next month or two but I don't have high hopes for this one. It just has a weird taste.
 

Jesse Kieffer

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I really like this beer and I've brewed this many times. It's actually my most recent beer I brewed. But this last time I changed it up a bit, and unfortunately it didn't turn out good at all. I may even dump it and brew it again exactly as written by the OP. Brewed to the original recipe it's fabulous.
I was sure to keep the modifications small. I nixed the honey because I happen to have a bunch of big beers right now and I wanted something leaning toward "sessionable". I was also looking for something a bit more malt-forward. I may just stick with the original next time to get a good baseline for comparison. You know, for science.

"May" dump it. May not.
Oh, I have absolutely no issues fessing up. ;)

I've brewed the actual recipe several times and always enjoyed it. I wanted to tweak it a bit to see if I could add some toasty/bready/biscuit flavor to it, even though doing so would negate the style. It just didn't work out.

Changes:
- Subbed base grain Maris Otter for the 2-Row
- Added 6oz (2.7%) of Biscuit Malt
- Fermented with Lutra Kveik instead of WLP001

I hit my brew day numbers. Fermented at room temperature, ~68° F for 6 days, warmed to 70° over the last couple days. Reached expected FG, (gravity checked day 5, unchanged day 6), so I kegged it. Cooled to 38° and fined with gelatin.

It's now been kegged for 3 1/2 weeks and I'll keep periodically checking it over the next month or two but I don't have high hopes for this one. It just has a weird taste.

Do you think the kveik was the main culprit? Sounds to me like the malt changes would have been good. I ask becasue I made a pseudo-lager with the Lutra yeast and, while I've been drinking it, I was less than impressed with it. Actually, that holds true for most beers I've had that used kveik.
 

BongoYodeler

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I was sure to keep the modifications small. I nixed the honey because I happen to have a bunch of big beers right now and I wanted something leaning toward "sessionable". I was also looking for something a bit more malt-forward. I may just stick with the original next time to get a good baseline for comparison. You know, for science.




Do you think the kveik was the main culprit? Sounds to me like the malt changes would have been good. I ask becasue I made a pseudo-lager with the Lutra yeast and, while I've been drinking it, I was less than impressed with it. Actually, that holds true for most beers I've had that used kveik.
I’m leaning towards the Lutra as the main culprit, which I might have been able to prove had I stuck to the original recipe. The only other time I’ve used Lutra was in a Schwarzbier with less than stellar results. In that case I think the fermentation was so powerful that it blew out all the flavors.

I have had success the two times I brewed neipas fermented with Kveik Voss. Both turned out delicious.
 

burntchef

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Kegged it today. Finished at 5.9%. Two more weeks will tell the tale. Pitching on the old yeast cake from the previous batch worked fine.
Eric
 

Rothbard69

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So I'm at day 7 in fermentor and my FG has been 1.010 for 24 hrs at 69F. I don't see why I'd keep it in the fermentor for another week. But I don't want to rush it so what is your opinion on.

1. Dropping yeast cone and leaving in primary for another week. I'm worried about sitting on yeast that long.

2. Also what is your opinion on adding about 10psi of CO2 to fermentor while it waits to get a head start on carbonation in the keg?
 

burntchef

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How long to ferment? That is a loaded question around here, lol. Common thinking is that fermentation may be finished after 7 days or less, but that clearing and other things are going on as time goes on. 2weeks and done seems to be the mantra.
Eric
 

Rothbard69

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How long to ferment? That is a loaded question around here, lol. Common thinking is that fermentation may be finished after 7 days or less, but that clearing and other things are going on as time goes on. 2weeks and done seems to be the mantra.
Eric
Any benefit to closing blowoff and pressurizing to 10psi while in fermentor?
 

burntchef

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So the update on the recipe variation is a mixed bag. The ginger in the raw honey really came through in a positive way. Pitching on a yeast cake from a hoppy ale gave it a off flavor on the finish. I will repeat the variation using new yeast and see if it cleans up the back end.
Eric
 

BongoYodeler

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I’m leaning towards the Lutra as the main culprit, which I might have been able to prove had I stuck to the original recipe. The only other time I’ve used Lutra was in a Schwarzbier with less than stellar results. In that case I think the fermentation was so powerful that it blew out all the flavors.
And to update mine....it's now drinkable. Tastes more like a cross between a red ale and a lager. Nothing like an Irish Red Ale, and nothing at all like what I was going for, but I can at least drink it and somewhat enjoy it. Some experiments work out better than others I guess.
 

Rothbard69

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what's the desired carbonation on this. I have it at 12 PSI but I've read that these need to be lower carbonation? Any thoughts?
 

matt_m

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How long to ferment? That is a loaded question around here, lol. Common thinking is that fermentation may be finished after 7 days or less, but that clearing and other things are going on as time goes on. 2weeks and done seems to be the mantra.
Eric
My latest batch done fermenting at 8 days, probably has been for at least a few days. I'll probably cold crash and keg some time this week.
 

nick113

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Hi,
I'm going to brew this recipe next week. How can I replace the crystal hop? I can't find it anywhere. In your opinion, what is the best choice for a dry yeast?
Thanks
 

BongoYodeler

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Hi,
I'm going to brew this recipe next week. How can I replace the crystal hop? I can't find it anywhere. In your opinion, what is the best choice for a dry yeast?
Thanks
I've only used the hops called for in the original recipe, so I can't recommend anything else. But I have brewed it 2 or 3 times with US-05 and it tasted great.
 

burntchef

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+2 on us-05 for dry yeast.
I have a batch in the fermenter now, 1 week in.
Eric
 

Shenanigans

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Hi,
I'm going to brew this recipe next week. How can I replace the crystal hop? I can't find it anywhere. In your opinion, what is the best choice for a dry yeast?
Thanks
I see you are in Europe so German hops should be easier for you to get.
Give Mittelfrüh or Tradition a go.
 

nick113

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Hi,
I brewed 43 litres yesterday. The exact recipe is
9 kg pale ale
1 kg caraaroma
0.5 kg carapils
0.5 kg melanoidin

65gr mittelfruh (60min)
65gr cascade (30min)

1kg honey

2* S-05.

OG 1062.
The wort is in the fermenter and I'm waiting for the results.
 
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