Irish Red Ale Raging Red Irish Red Ale

[treacheroustexan]

If you're like me you'll love it and curse the fact that you didn't brew more of it....a lot more of it. It's so damn good!!

I’ve brewed it once and loved it! Full pipeline though and my home brew clubs competition for next month is Irish red. Figured I’ll enter this so one gallon will have to hold me over until I have an empty keg haha

 

[burntchef]

So I think I kegged a masterpiece today. Scaled up the recipe to 11 gallons into the fermenter, 2 pounds of honey into the fermenter straight from the jars. It finished at 7.22 abv and tastes amazing without any age on it. Fermentation was my longest yet at 21 days, and brewers friend says I got 91% attenuation.
I will post a picture tomorrow prior to getting my irish on!
Eric

 

[BongoYodeler]

So I think I kegged a masterpiece today. Scaled up the recipe to 11 gallons into the fermenter, 2 pounds of honey into the fermenter straight from the jars. It finished at 7.22 abv and tastes amazing without any age on it. Fermentation was my longest yet at 21 days, and brewers friend says I got 91% attenuation.
I will post a picture tomorrow prior to getting my irish on!
Eric

I've been waiting to hear about this. Sounds like you nailed it. Enjoy!!

 

[Vader ipa]

Kegged this today. Can't wait for it to carb. OG was 1.071 FG was 1.008. I'm pleased with it, but next time I brew it I might go for a more malty profile. It was a little sweet. In fairness it was right out of the carboy. Time will tell.

 

[BongoYodeler]

Kegged this today. Can't wait for it to carb. OG was 1.071 FG was 1.008. I'm pleased with it, but next time I brew it I might go for a more malty profile. It was a little sweet. In fairness it was right out of the carboy. Time will tell. View attachment 614455

Mine was sweet at this point as well. Three weeks later, after carbing up it didn't seem near as sweet. In fact, just right.

Did you end up using the pecan/bourbon?

 

[Vader ipa]

Mine was sweet at this point as well. Three weeks later, after carbing up it didn't seem near as sweet. In fact, just right.

Did you end up using the pecan/bourbon?

I just added them to my one gallon jug today. It's going to be hard to wait!

 

[burntchef]

I am getting my Irish on and it is tasty! Here is the pic I promised.
Eric

 

[Quadrider]

Brewed a few Irish Reds in the past... mostly extract kits from my LHBS which makes a killer Irish Red kit. This was my first AG attempt at an Irish Red, and only 5th AG attempt on my 15G 240v Ebiab setup. Mashing / Brewing / Racking went perfect. Preboil OG was right at 1.042, with a post boil OG is right at 1.061; and has a beautiful deep red hue. Only adjustments I made from the original recipe is I added a whirlfloc at 15 and the 16oz raw organic honey at 5. Also used the WLO001 in a 800ml Starter. Withing 4 hours, it was ripping away. Very excited to see the outcome and will post pics after kegging. Thanks for the excellent recipe!

 

[burntchef]

Let us know how you get on. I am enjoying a few pops right now and to tell you the truth it is getting better every day that it ages. I anticipate the second keg to be spectacular. I am brewing this one again as a repeat.
Eric

 

[LoneTreeFarms]

Just brewed this today for my neighbor that loves reds. Used us-05

 

[Fish84]

Just cracked my first bottle of this recipe. Damn good! Maybe too good!

 

[Tobor_8thMan]

I did a 2nd version partial mash, but this time used bestmaltz Red X and subbed for some late citra. My favourite version yet, going to try el dorado instead of citra for my 3rd version:

5lbs Red X
.5lbs Carapils
.5lbs caraaroma
.5lbs melanoidin
.5lbs honey malt
2.5lbs light lme

1oz crystal @60mins
1oz citra @10mins

If doing a full mash just sub red x for lme. Depending on srm might wanna remove caraaroma as wellView attachment 596429

Man, this looks good! I have this glass. Was sent 2 of these glasses several years ago comps of Boston Beer Company (Jim Koch) for being an AHA member. Unfortunately, over the years, one was broken. I know only have 1 left. Very nice glass!

 

[Gbdavidx]

What is srm? Is this a brew in a bag type brew?

 

[jturman35]

Srm is the “standard reference method” pertaining to color of the beer. Rationator above is basically saying he may remove some grains to lighten the color of the beer. The darker the beer the higher the srm.

If you use Beersmith when you add grains it will predict the “SRM” beer color. You can use this as a guide so when your making a blonde ale you don’t screw up and end up with a stout. Although color may not seem as important you would be surprised how much we drink with our eyes.

If you want to test this brew a black IPA and serve to you friends.

 

[burntchef]

Brewed this one again yesterday. It is fast becoming the house beer. OG went 1.060 before adding the honey, 90 minute mash, batch sparge, 60 min boil.
Eric

 

[Chituma]

Mysticmead website is down. Somebody has downloaded the red ale recipe? Anyone has tried american hops? regards

 

[ratinator]

Mysticmead website is down. Somebody has downloaded the red ale recipe? Anyone has tried american hops? regards

It's on the 1st page. I have used citra and also did a citra/azacca with some dry hopping

 

[Chituma]

It's on the 1st page. I have used citra and also did a citra/azacca with some dry hopping

Thanks. What was the result switching to those hops?

 

[ratinator]

Thanks. What was the result switching to those hops?

It was alright, didn't suit the style too much tho. Masked a lot of the malt flavors I did another batch that I am gonna keg that with maris otter, carared, brewers gold and irish yeast. Will report back

 

[jturman35]

Has anyone tried a tuned down version of this recipe? I’d like to brew this and come in around 4.6%.

 

[camonick]

Has anyone tried a tuned down version of this recipe? I’d like to brew this and come in around 4.6%.

I left out the honey and came in at 4.8%.

 

[ratinator]

I left out the honey and came in at 4.8%.

I also omit the honey and add .5lb of honey malt

 

[fendersrule]

Brewing this beer during this weekend. I'm a little stuck on what yeast to use...US-05 or S-04. S-O4 does have a nice following taste that goes good with "english" beers, and US-05 is more neutral/invisible to the taste.

Any recommendations? Both US-05 and S-O4 are awesome yeasts to use and attenuate about the same from my experience! But which one fits this style better? I'm leaning on S-04.

BUT...my hunch is that US-05 is more true to the original recipe.

 

[ratinator]

Brewing this beer during this weekend. I'm a little stuck on what yeast to use...US-05 or S-04. S-O4 does have a nice following taste that goes good with "english" beers, and US-05 is more neutral/invisible to the taste.

Any recommendations? Both US-05 and S-O4 are awesome yeasts to use and attenuate about the same from my experience! But which one fits this style better? I'm leaning on S-04.

BUT...my hunch is that US-05 is more true to the original recipe.

Imo if your sticking with the original recipe use s-05. If your gonna use marris otter and make it english based than use wyeast 1084. There is really no reason to use s-04. I just brewed it with maris otter and used 1084 and having one as we speak and its delicious

 

[Mic Carp]

My first venture into drinking craft beer, well in those days they were called micro beers, was a red in San Francisco back in1990 or so. I don’t recall the name but it got me hooked.
I haven’t been brewing long and just did my first BIAB and am looking forward to trying this out
Thanks for posting

 

[fendersrule]

Yay!

I clocked in at 1.063 SG.

My carboy is a bit full, but I have plenty of Star-stan’d blow off space.

This morning the yeast was off to the races, foaming halfway up the tube.

 

[rrhoads]

Hi. Has anyone tried S-04 in this recipe? How would it compare to the original brewed with wlp-001? Too malty?

 

[Silver_Is_Money]

S-04 tastes tart in a nasty way (for lack of better terminology) to me, even if I ferment it at 63 degrees. I've given up on it.

 

[Blastardius]

Just redid this with a better crush and some honey malt...kick ass recipe! Needs a few more days to carb but going on the regular tap list.

 

[burntchef]

I did not like so-4. I much preferred so-5. I am on my 4th batch, the last 3 with so-5
Eric