Irish Red Ale Raging Red Irish Red Ale

[Broothru]

Finally got to brewing this today. Easy brew day, no issues. I let it mash for 2 1/2 hours while I met some friends out for lunch. When I returned I removed the blankets and took a temperature reading and found it only dropped about 5 degrees, 154° to 149° It was a nice 70 degree sunny day, so that helped.

Loving the color already.
View attachment 840450

That's beautiful.

 

[rtstrider]

Put in the grain order for this one and yanked out some Sierra Nevada Pale Ale yeast from the freezer. Plan on brewing this one over the weekend. This has been on the to do list for many o years lol Going to pressure ferment it and see what happens

 

[beren]

Put in the grain order for this one and yanked out some Sierra Nevada Pale Ale yeast from the freezer. Plan on brewing this one over the weekend. This has been on the to do list for many o years lol Going to pressure ferment it and see what happens

It’s supposed to have some esters so I wouldn’t go too crazy suppressing them…

 

[rtstrider]

It’s supposed to have some esters so I wouldn’t go too crazy suppressing them…

I'll probably run with an airlock the first 3 days then spund it to 15 psi. Plan is to brew this Sat and let it ride. I'll spund it Tuesday evening to 15 psi and let it go. We have a quick trip coming up (leaving Wed morning way early) so figure it wouldn't hurt anything since ester development is done in the first 48ish hours anyways

 

[BongoYodeler]

I'll probably run with an airlock the first 3 days then spund it to 15 psi. Plan is to brew this Sat and let it ride. I'll spund it Tuesday evening to 15 psi and let it go. We have a quick trip coming up (leaving Wed morning way early) so figure it wouldn't hurt anything since ester development is done in the first 48ish hours anyways

Hopefully that will work. I did one iteration of this spunding with 10 psi from the beginning, and it turned out as dull and drab as Felix Unger.

 

[rtstrider]

Hopefully that will work. I did one iteration of this spunding with 10 psi from the beginning, and it turned out as dull and drab as Felix Unger.

Found this so that's a plus! Will try and report back. Thankfully Chico (at least the real one) is not usually a fruity strain so that's a plus lol

https://www.kegland.com.au/blogs/keglearn/blog-post-a-comprehensive-guide-to-pressure-fermentation
In most cases, you will want to ferment as normal – no pressure and at your yeast’s recommended temperature for the first 24-48 hours. Once fermentation is underway, then simply close up the Spunding Valve until the fermenter is venting at the desired pressure.

That’s it! You are now pressure fermenting! It’s a piece of cake, really.

 

[rtstrider]

Well fermentation fired right off! Was happily surprised that 3 year old Chico (Sierra Nevada Pale Ale dredges) from the freezer bank was ready to go! I got lazy and just set the spunding valve to 15 psi with the ferment temp at 66F. It naturally built pressure over 24 hours and it's been holding steady. I'll raise the temps to 70F tomorrow which would be over 72 hours from yeast pitch. We will be heading out of town Wednesday for the week so hoping this will be ready to cold crash by the time we're back. Either it'll be bland or it'll be free carbonation lol We will see

 

[wizdumb1]

I had to tweak the recipe a little because I couldnt get the exact ingredients local. It turned out dark but the red comes through with some light behind it, Still tastes good!

I'll order what I need and try the original soon.

 

[rtstrider]

Just pulled a sample. At 15 days it's ready to cold crash. This taste very promising warm and carbonated. I'm really eager to see how the finished product comes out! Just pulled wlp838 out of the freezer for an Easter Helles. Going to brew the 1st place Augustiner recipe from these forums under pressure Man....Already in the mood for Shepards pie!

 

[Broothru]

Just pulled a sample. At 15 days it's ready to cold crash. This taste very promising warm and carbonated. I'm really eager to see how the finished product comes out! Just pulled wlp838 out of the freezer for an Easter Helles. Going to brew the 1st place Augustiner recipe from these forums under pressure Man....Already in the mood for Shepards pie!View attachment 842635

Easter’s early this year, better get brewin’

That beer’s lookin’ mighty fine.

 

[rtstrider]

Just transferred to the keg from the pressure fermenter. The real chico is darn clean here under pressure! The Cascade is a tad Citrusy in this brew but it's young also. Going to try an oxygen free dose of gelatin this weekend and see if that helps clean it up a bit more. Either way this reminds me more of an American red (from what I've read) than an Irish red due to the Citrus notes. I'm eager to see how it turns out with some conditioning.

 

[BongoYodeler]

Just transferred to the keg from the pressure fermenter. The real chico is darn clean here under pressure! The Cascade is a tad Citrusy in this brew but it's young also. Going to try an oxygen free dose of gelatin this weekend and see if that helps clean it up a bit more. Either way this reminds me more of an American red (from what I've read) than an Irish red due to the Citrus notes. I'm eager to see how it turns out with some conditioning.View attachment 842952

Sounds good, I'm sure it'll be great.
I've got mine ready and in the queue to put into the keezer as soon as my Scottish Ale kicks.

 

[rtstrider]

I wanted to report back. I take back everything I said about this being an American red. After 2 weeks in the keg, with gelatin, the flavors are right where they need to be. This is Flippin tasty! The Cascade has dropped out and now the malt is stealing the show. This brew definitely benefits from 2 weeks of cold conditioning with gelatin. I'll grab some drink pics in a bit and post. This will be the annual Irish red. Thank you for the great recipe!

 

[Garmoni]

Does the honey in this recipe add any flavor or does it just boost ABV?

 

[BongoYodeler]

Does the honey in this recipe add any flavor or does it just boost ABV?

ABV boost.

 

[SFC Rudy]

Does the honey in this recipe add any flavor or does it just boost ABV?

Depends on the honey and where the bees collected the pollen.

I bought some orange blossom honey and used a pound of it in an amber ale and the orange flavor was overbearing.

 

[Shenanigans]

Does the honey in this recipe add any flavor or does it just boost ABV?

The OP said it was just for ABV boost so I guess he just used standard off the shelf stuff.

 

[hout17]

Depends on the honey and where the bees collected the pollen.

I bought some orange blossom honey and used a pound of it in an amber ale and the orange flavor was overbearing.

I totally agree; I used wildflower honey, and I definitely got a floral essence in the background which was very pleasant. Otherwise, you won't notice it.

 

[brewskitom]

Just brewed this again yesterday. Looks great in the fermenter.

 

[Nicholas Koch]

I entered this in the 2011 Peach State Brew Off taking 1st place. Thhis has a DEEEEEP red color and is big on the malt flavor. Enjoy

Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.059 SG
Estimated Color: 15.9 SRM
Estimated IBU: 29.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:

Amount Item
8.00 lb Pale Malt (2 Row) US (2.0 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)

I entered this in the 2011 Peach State Brew Off taking 1st place. Thhis has a DEEEEEP red color and is big on the malt flavor. Enjoy

Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.059 SG
Estimated Color: 15.9 SRM
Estimated IBU: 29.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:

Amount Item
8.00 lb Pale Malt (2 Row) US (2.0 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)

I just brewed this with my grain father setup and made minor tweaks simply because it’s what I had on hand. I used us-05 yeast and added 1oz of amerillo hops along with the crystal and cascade since I have them growing in my backyard.

This is an amazing and smooth red ale that I’ll be making again and again! Thank you for posting this recipe

 

[marc1]

I just brewed this with my grain father setup and made minor tweaks simply because it’s what I had on hand. I used us-05 yeast and added 1oz of amerillo hops along with the crystal and cascade since I have them growing in my backyard.

This is an amazing and smooth red ale that I’ll be making again and again! Thank you for posting this recipe

Where did you get the Amarillo rhizome? It came off patent a bit ago but I haven't seen it available anywhere.

 

[LokiM4]

I just brewed this with my grain father setup and made minor tweaks simply because it’s what I had on hand. I used us-05 yeast and added 1oz of amerillo hops along with the crystal and cascade since I have them growing in my backyard.

This is an amazing and smooth red ale that I’ll be making again and again! Thank you for posting this recipe

Did you use the Amerillo just fresh harvested or had you dried them for storage?