Irish Red Ale Raging Red Irish Red Ale

[BongoYodeler]

Can the honey be omitted? I've seen several other Irish Red recipes and those to not have honey.

I'd brew it as is the first time, it's absolutely delicious. Experiment after you've tried the real thing, IMO.

 

[501irishred]

Can the honey be omitted? I've seen several other Irish Red recipes and those to not have honey.

I brewed it once without (only because I found the bottle still in the bag while cleaning up). It turned out fine, but I’ve always made sure to include it in all subsequent batches, if that’s telling at all.

 

[rtstrider]

Just finished brewing this. Ended up about .08 gravity points lower than the recipe. Still learning the new system

 

[burntchef]

I just kegged another batch yesterday. It was the first batch from my new fermenter chamber.
Eric

 

[rtstrider]

I'll say this is the longest I've EVER had an ale ferment! It's on day 12 and still going crazy. Krausen is dropping but the yeast are still going ape crazy in the fermenter!

 

[burntchef]

So I got into the last batch, last nite. The batch was the maiden voyage for the ferm chamber. I made a huge mistake pitching to hot, but the yeast survived and it has a nice citris finnish? All in all another good batch!
Eric

 

[rtstrider]

Just pulled a sample. It attenuated down to 1.009 and it's very boozy/hot. My fermentation temps were 64 for 12 days then I'm bumped to 66f for 24 hours and let it ride out at 68f after that. Fermentation lasted 12/13 days. Krausen dropped at day 13 at 68f. This was with wlp001. Is this normal for this brew? Will it get better with age? Will the heat dissipate? I won't be repitching this slurry on my next brews. I was going to brew a space dust clone next but I may just go with a light cream ale to build up the slurry for the space dust clone.

 

[501irishred]

Just pulled a sample. It attenuated down to 1.009 and it's very boozy/hot. My fermentation temps were 64 for 12 days then I'm bumped to 66f for 24 hours and let it ride out at 68f after that. Fermentation lasted 12/13 days. Krausen dropped at day 13 at 68f. This was with wlp001. Is this normal for this brew? Will it get better with age? Will the heat dissipate? I won't be repitching this slurry on my next brews. I was going to brew a space dust clone next but I may just go with a light cream ale to build up the slurry for the space dust clone.

That's only a degree or two cooler than I normally go with that same yeast, and yours finished several points lower and took twice as long to get there. This recipe does get better with a little age (IMO) but is typically very good fresh, and Ive never had anyone comment on it being boozy at all. Do you recall how your mash went for this batch in terms of temp, start/finish?

 

[rtstrider]

That's only a degree or two cooler than I normally go with that same yeast, and yours finished several points lower and took twice as long to get there. This recipe does get better with a little age (IMO) but is typically very good fresh, and Ive never had anyone comment on it being boozy at all. Do you recall how your mash went for this batch in terms of temp, start/finish?

Mash was spot on, however, there was around a 24 hour lag time with the yeast pitch. Thinking it may have been under pitched. I used a pint jar of slurry from a previous batch. Anywho I'm thinking the yeast is just pooped out.

 

[brew703]

Going to be brewing this one next weekend. Only difference is I'm not using honey but added a half pound of honey malt. It's not going to be the same but that's what HB is all about. Also, will be using San Diego Super for yeast.

 

[Silver_Is_Money]

What is the consensus SRM (or EBC) target for Irish Red ale?

 

[brew703]

What is the consensus SRM (or EBC) target for Irish Red ale?

The recipe I am brewing the SRM comes in at 17.94 which is outside of the style guidelines. I've seen so many photos varying in degree of "redness". A good majority look more brown then red but that could have been just the lighting.

 

[LokiM4]

What is the consensus SRM (or EBC) target for Irish Red ale?

The OP said color was 16, that’s the recipe target for this one.

If you were asking what the range is for under BJCP, it is 9-14 http://www.bjcp.org/style/2015/15/15A/irish-red-ale/

 

[Silver_Is_Money]

The OP said color was 16, that’s the recipe target for this one.

If you were asking what the range is for under BJCP, it is 9-14 http://www.bjcp.org/style/2015/15/15A/irish-red-ale/

16 sounds good to me. I don't buy much of anything that BJCP comes up with regarding recipe specifications.

 

[Alex4mula]

Brewed this exactly as original back on Nov 30th. Kegged it for the new year eve party. Came out very very good and with a punch with the 6% ABV! We almost finished the keg between 4 of us! I was expecting it to have a stronger red color but after few more days it got more reddish. Great recipe!

 

[Mer-man]

Mash was spot on, however, there was around a 24 hour lag time with the yeast pitch. Thinking it may have been under pitched. I used a pint jar of slurry from a previous batch. Anywho I'm thinking the yeast is just pooped out.

Yes, you underpitched. I was going to post that but you beat me to it. That's why it took so long and ended with fusels.

 

[jturman35]

I’m brewing this tomorrow except I’m using crystal 120 instead of cararoma and Imperial Tartan yeast.

 

[501irishred]

I’m brewing this tomorrow except I’m using crystal 120 instead of cararoma and Imperial Tartan yeast.

An ale from Ireland, and a yeast from Scotland? I’d keep the fermentation chamber locked down tight, there could be trouble brew’n!

 

[BandonBrewingCo]

Here's what I've come up with given what I have to hand:

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume      
3.63 kg          Swaen©Ale (7.1 EBC)                              Grain         1          75.2 %        2.37 L      
0.30 kg          Special B Malt (354.6 EBC)                       Grain         2          6.2 %         0.20 L      
0.23 kg          Melanoidin (Weyermann) (59.1 EBC)                Grain         3          4.7 %         0.15 L      
0.22 kg          Wheat Malt, Pale (Weyermann) (3.9 EBC)           Grain         4          4.6 %         0.14 L      
28.00 g          Tettnang [4.50 %] - First Wort 60.0 min          Hop           5          14.7 IBUs     -            
28.00 g          Cascade [5.50 %] - Boil 30.0 min                 Hop           6          12.6 IBUs     -            
0.45 kg          Honey - Wildflower [Whirlpool]                   Honey         7          9.3 %         0.31 L      
1.0 pkg          Voss Kveik (Home ##1)                            Yeast         8          -             -        
------------

Do you think that'll get me close? I also have biscuit malt to hand if that'd help

I'll be fermenting quite low to get a clean profile from the Voss.

 

[MasManOsis]

I am so excited, finally brewing my first beer by myself since my group of friends sort of disbanded (brew-wise) last year. Looking at all the comments, this looks like a great beer to brew for the upcoming St. Patricks day

I am planning on brewing the original with some tweaks. Gonna add some rye malt, leaning towards 12.5%, removing a half lb Pale Malt and adding 1.5lb rye malt

I got some questions though in regards to the hop scheduling. The original recipe says Crystal at First Wort and Cascade as 30 min boil. To me, I would think that cascade would be a better bittering and to keep the crystal for aroma. I might be biased cause im thinking crystal would also pair nicely with the rye im adding. Would it make sense to switch the hop schedule?

Irish Red Rye:

7.50 lb Pale Malt (2 Row) US (2.0 SRM)
1.50 lb Rye Malt (4.7 SRM)
1.00 lb Caraaroma (130.0 SRM)
0.50 lb Carafoam (2.0 SRM)
0.50 lb Melanoiden Malt (20.0 SRM)
1.00 oz Crystal [3.50 %] (60 min) (First Wort Hop)
1.00 oz Cascade [5.50 %] (30 min)
1.00 lb Honey (1.0 SRM) (add at flame out)
1 Pkgs California Ale (White Labs #WLP001)

 

[BongoYodeler]

I am so excited, finally brewing my first beer by myself since my group of friends sort of disbanded (brew-wise) last year. Looking at all the comments, this looks like a great beer to brew for the upcoming St. Patricks day

I am planning on brewing the original with some tweaks. Gonna add some rye malt, leaning towards 12.5%, removing a half lb Pale Malt and adding 1.5lb rye malt

I got some questions though in regards to the hop scheduling. The original recipe says Crystal at First Wort and Cascade as 30 min boil. To me, I would think that cascade would be a better bittering and to keep the crystal for aroma. I might be biased cause im thinking crystal would also pair nicely with the rye im adding. Would it make sense to switch the hop schedule?

Irish Red Rye:

7.50 lb Pale Malt (2 Row) US (2.0 SRM)
1.50 lb Rye Malt (4.7 SRM)
1.00 lb Caraaroma (130.0 SRM)
0.50 lb Carafoam (2.0 SRM)
0.50 lb Melanoiden Malt (20.0 SRM)
1.00 oz Crystal [3.50 %] (60 min) (First Wort Hop)
1.00 oz Cascade [5.50 %] (30 min)
1.00 lb Honey (1.0 SRM) (add at flame out)
1 Pkgs California Ale (White Labs #WLP001)

It would make it a different beer. I say do it and let us know what you think. For what it's worth I've brewed this several times now, per the original recipe, because it's just so damned good as is.

 

[Shenanigans]

Brewed the original recipe about 6 years ago and didn't have anything else in the pipeline at the time so from brew day to finished drinking was about 2 months.
Turned out very good but will brew again and give it more time to mature.

This time I'm thinking of using a sachet of WY Cali Lager yeast I need to use up.
Or does this need the crispness of Chico or another high attenuating yeast so it doesn't become too cloying?

 

[dave2851]

Brewed this recently and enjoying one right now - DELICIOUS ! and super super deep red. Love it and will brew this again!

 

[jturman35]

Brewed the original recipe about 6 years ago and didn't have anything else in the pipeline at the time so from brew day to finished drinking was about 2 months.
Turned out very good but will brew again and give it more time to mature.

This time I'm thinking of using a sachet of WY Cali Lager yeast I need to use up.
Or does this need the crispness of Chico or another high attenuating yeast so it doesn't become too cloying?

I used Imperial Tartan yeast and hydro sample seems well attenuated not cloying at all even though the beer only finished at 1.018. Not Chico yeast but just thought I’d chime in.

 

[brew703]

I will be kegging this one tomorrow. I subbed honey for honey malt and used San Diego Super yeast. FG is 1.008 which makes this a 5.5 ABV.
Color of the sample isn't red like I had hoped. Hopefully once carbed it will be good (color wise).

 

[fendersrule]

This was SUCH a good beer at 6.9%......

I've made many recipes from this forum. Most with success, some with failures.

But this one ranks up there as one of the best.

 

[BongoYodeler]

I have a batch of this that will be ready to keg in a few days. Our local homebrew club will have a booth at an upcoming, craft beer festival, and I'm hoping to serve my red ale along side some of the bigger name breweries.

http://www.slocraftbeer.com/food-and-beer.html

 

[burntchef]

My latest forum batch was the bee cave porter. Another forum home run. This weekend it's yoopers ale
Eric

 

[MasManOsis]

Update - Raging Ryerish Red Ale

So... First brew day yesterday in the new house. Its been almost a year since I brewed in general.

So here is what i ended up brewing with:

8.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.50 lb Rye Malt (4.7 SRM)
1.00 lb Caraaroma (130.0 SRM)
0.50 lb Carafoam (2.0 SRM)
0.50 lb Melanoiden Malt (20.0 SRM)
1.00 lb Rice Hulls

Mashed at 151.7 (was cold yesterday, i was aiming for 153ish) for 1 hour

Ended up sparging a little slow, sped it up towards the end and accidently ended up with 7.5g for boil

Boil ended up going for 75 mins to try and bring the volume down

1.00 oz Crystal [4.8 %] 65 min boil
1.00 oz Cascade [6.9 %] 25 min boil
1.00 lb Honey (1.0 SRM) 5 min boil

Fermented with WLP-004 Irish Ale

Ended with 6.5 gallons @ 1.050. Had to use a sangria bottle for the extra volume. So I guess its going to be a nice crushable ale in a month. Color and tasted great going into the carboy.

Woke up this morning and had to change out the blow-off vessel i was using already. I am pretty excited. Here is a pic of everything cleaned up now:

 

[BongoYodeler]

I have a batch of this that will be ready to keg in a few days. Our local homebrew club will have a booth at an upcoming, craft beer festival, and I'm hoping to serve my red ale along side some of the bigger name breweries.

http://www.slocraftbeer.com/food-and-beer.html

Kegged this evening. Efficiency was a bit better than in the past as I keep tweaking things. Ended up around 6.8%. Cold crashing tonight and tomorrow and giving it gas on Sunday. I plan on bringing a half growler sample to our homebrew club meeting Monday evening Then the plan is to let it sit for a couple weeks in preparation for the beer fest.