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How much honey malt? I have used 4oz for 5.5 gal batch with good results.
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Irish Red Ale Raging Red Irish Red Ale
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How much honey malt? I have used 4oz for 5.5 gal batch with good results.
Blastardius
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I used 8oz
Dude...use the thread search button. Your asking questions that have been answered already. I literally answer this question less than a page ago
Bro....
fendersrule
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Bottling tonight. I ended up at FG of 1.009 with a mash of 153F. Say hello to a 6.9% amber!
My first beer with treated water.
I drank the hydro tube and could taste a very subtle hint taste that honey was used. The beer had great body, and it is by far, the best amber I have ever made. I would enter this into a competition without question.
Now the gruesome wait for bottle carb....
But I've got to bottle my Lemon-Lime hefe soon, so I'll simple switch gears to that.
Bottling is no problem if you are making beer as much as I do...always something available.
My first beer with treated water.
I drank the hydro tube and could taste a very subtle hint taste that honey was used. The beer had great body, and it is by far, the best amber I have ever made. I would enter this into a competition without question.
Now the gruesome wait for bottle carb....
But I've got to bottle my Lemon-Lime hefe soon, so I'll simple switch gears to that.
Bottling is no problem if you are making beer as much as I do...always something available.
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So I planned on kegging tomorrow but I am not sure. This batch has been going for 4 weeks in the fermenter. I went out tonight just as Rush " Red Barchetta " came on the radio. during that time I had 3 large burps and 4 small one bubble burps. Pulled a sample off the bottom and my reading was 1.020 . Question is should I let it ride or keg it up? I never had a batch of anything go more than 4 weeks.
Eric
Eric
fendersrule
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I've never had anything go more than 2 weeks unless I was dry hopping, or making a sour.
The only way to know if it's done is to wait another couple days then recheck.
Burping indicates very little, honestly. At best, it gives you a very very rough idea of activity. Finished fermentation will still burp because the "wort" (now beer) has some carbonation...enough for airlock activity. 3-4 burps during a Rush song to me could either mean there's still activity or it's still done. That's how useful it is.
To solve this confusion, don't let the fermenter "ride" for 4 weeks. I don't know why some people do this, when it's done, it's done. Better to have it age in bottles than ontop of yeast cake and hop trub. Instead, you should check it at the 10 day mark, then check it on the 14 day mark. In most cases, the readings are the same, indicating that it's done. If the measurement changes, try at the 16 day mark. No way most beers need more than that.
It may just be stuck at 1.020. How did you make it? What yeast? What mash temp? Fermentation temp?
Usually 1.020 indicates an unusually high mash temp (poor attenuation), or sub-optimal batch of extract if you are extract or partial mashing (similar to the first issue), or the honey you used had lots of non-fermentables in it.
When I was partial mashing, I had an partial mash habanero IPA that was "stuck" at 1.020 and the LHBS thought it was the best habanero IPA he's ever had. I told him the FG of it and he was surprised, so don't get too caught up.
Others may tell you, and I would mostly agree, to just keg it. There is no way that beer is still fermenting at 4 weeks. But again, if you wanted to play it safe, wait a couple days and recheck.
btw, when's the last time you calibrated your hydrometer? I just tossed one last week that was reading 05.5 too low.....
The only way to know if it's done is to wait another couple days then recheck.
Burping indicates very little, honestly. At best, it gives you a very very rough idea of activity. Finished fermentation will still burp because the "wort" (now beer) has some carbonation...enough for airlock activity. 3-4 burps during a Rush song to me could either mean there's still activity or it's still done. That's how useful it is.
To solve this confusion, don't let the fermenter "ride" for 4 weeks. I don't know why some people do this, when it's done, it's done. Better to have it age in bottles than ontop of yeast cake and hop trub. Instead, you should check it at the 10 day mark, then check it on the 14 day mark. In most cases, the readings are the same, indicating that it's done. If the measurement changes, try at the 16 day mark. No way most beers need more than that.
It may just be stuck at 1.020. How did you make it? What yeast? What mash temp? Fermentation temp?
Usually 1.020 indicates an unusually high mash temp (poor attenuation), or sub-optimal batch of extract if you are extract or partial mashing (similar to the first issue), or the honey you used had lots of non-fermentables in it.
When I was partial mashing, I had an partial mash habanero IPA that was "stuck" at 1.020 and the LHBS thought it was the best habanero IPA he's ever had. I told him the FG of it and he was surprised, so don't get too caught up.
Others may tell you, and I would mostly agree, to just keg it. There is no way that beer is still fermenting at 4 weeks. But again, if you wanted to play it safe, wait a couple days and recheck.
btw, when's the last time you calibrated your hydrometer? I just tossed one last week that was reading 05.5 too low.....
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Last bottle. Must make this one again!!
Brewed this one again today since my earlier 1.25 gallon batch was so good. This time I moved 6.5 gallons into the fermenter, should be enough to keg plus a few bottles. I underestimated on the cooling ice so I could only get it down to 76°. Moved it to the fermenter and will cool it overnight and pitch the yeast in the morning. OG came in at 1.062. Sample tasted very good.
Both times I added at flame out.
So good that by the time I got around to taking this pic everything was gone but the lacing.
Shenanigans
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Might give this a go in the near future.
Any preferred water profile?
Any preferred water profile?
I haven’t yet but that sounds fantastic! One of the best things about this grain bill is how versatile it is. I’ve made small changes with everything else and it’s come out great, so why not a lager yeast?!
Shenanigans
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I have a pack of Wyeast 2112 Cali Lager that I would like to do something other than a Cali Common with. This might be a good candidate
I have a pack of Wyeast 2112 Cali Lager that I would like to do something other than a Cali Common with. This might be a good candidate
I’ve never used 2112 but it sounds perfect. Clean, malt forward, and and able to ferment at somewhat warmer temps than other lager yeast. I’d say give it a try, then don’t forget to report back with results!
Worked great with English yeast - Imperial A9 Pub.
As others have noted, it's a wonderful base with lots of potential. I can easily imagine adding some pumpkin and spices...
Satisfying dense (but not sweet) maltiness and bitterness upfront, trailed by a touch of esters, a touch of floral, a touch of the herbal/medicinal, even a little afterthought of candy sweetness, raisins... even sherry-like in the aftertaste, in a way? Drank a whole glass trying to nail it down! Smooth as hell. Can't think of commercial equivalent (closest, though not all that close at all, might be Arrogant Bastard?).
My preference: served ice-cold (extra few min in the freezer) and carbed 2.2ish
Many thanks Mysticmead.
As others have noted, it's a wonderful base with lots of potential. I can easily imagine adding some pumpkin and spices...
Satisfying dense (but not sweet) maltiness and bitterness upfront, trailed by a touch of esters, a touch of floral, a touch of the herbal/medicinal, even a little afterthought of candy sweetness, raisins... even sherry-like in the aftertaste, in a way? Drank a whole glass trying to nail it down! Smooth as hell. Can't think of commercial equivalent (closest, though not all that close at all, might be Arrogant Bastard?).
My preference: served ice-cold (extra few min in the freezer) and carbed 2.2ish
Many thanks Mysticmead.
It's smooth delivery and drinkability is what makes this brew so harmful. Way to easy to over indulge and be late for work. lol
Eric
p.s.
I have another batch in the fermenter now, due to finish on sunday.
I can hardly wait
Eric
p.s.
I have another batch in the fermenter now, due to finish on sunday.
I can hardly wait
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Well I finally got to making this, thanks MysticMead-though I’ve not seen a post from you in this thread in some time?
I brewed Monday, using a slightly scaled version of the original recipe for my equipment and efficiency, including the specified CaraAroma and Melanoiden (my local HBS, AIH is awesome) and the honey. Only true intended change was slightly lowered the IBU’s by delaying the 30 minute Cascade to 15 minutes to get closer to 20IBU as no one I serve my beer to is fond of hoppy beers. I also pitched WLP 004 Irish Ale as I wanted the style esters to compliment the namesake.
Brew day was uneventful, though OG ended up a bit low at 1.050. Fermentation was a little slow starting at 66F but ramped up fast and hot inside the Anvil SS conical-krausen has dropped as of day 4 and I plan on ramping up the temp to 69-70F over this weekend and checking FG late Saturday or Sunday and kegging and crashing as soon as it’s stable to get it aging and delicious.
I brewed Monday, using a slightly scaled version of the original recipe for my equipment and efficiency, including the specified CaraAroma and Melanoiden (my local HBS, AIH is awesome) and the honey. Only true intended change was slightly lowered the IBU’s by delaying the 30 minute Cascade to 15 minutes to get closer to 20IBU as no one I serve my beer to is fond of hoppy beers. I also pitched WLP 004 Irish Ale as I wanted the style esters to compliment the namesake.
Brew day was uneventful, though OG ended up a bit low at 1.050. Fermentation was a little slow starting at 66F but ramped up fast and hot inside the Anvil SS conical-krausen has dropped as of day 4 and I plan on ramping up the temp to 69-70F over this weekend and checking FG late Saturday or Sunday and kegging and crashing as soon as it’s stable to get it aging and delicious.
Raging Red is in the keg. FG stalled a little high-even after I ramped up the temps and swirled things around, checked Saturday early and tonight (4 days apart) and it’s 1.018.
Oh well, once it matures a bit I’m sure a nice, light 4.2% red will allow having 2-3!
Oh well, once it matures a bit I’m sure a nice, light 4.2% red will allow having 2-3!
Got some positive reviews of this from family who is mainly BMC drinkers over the Thanksgiving holiday at 1 week in the keg, should only get better-looking forward to Christmas and sharing this when it’s more mature.
brew703
Well-Known Member
Can the honey be omitted? I've seen several other Irish Red recipes and those to not have honey.
