Still a little under carbed but it looks and tastes phenomenal.
Still a little under carbed but it looks and tastes phenomenal.
Based on my experimentation I can definitely recommend using oak with this brew.
This is already a great beer (thanks again Mysticmead, I keep coming back to this and it keeps being awesome) and I really like the additional vanilla and spice notes.
For this batch I purchased a medium toast Hungarian oak stick and sanitized it by letting it sit in Irish whiskey (Kilbeggan) while the beer was in primary for a week.
After the first week I transferred to secondary and added the oak and let it sit for about 6 weeks.
Bottle priming took longer, roughly 3 weeks to fully carbonate, but it got there eventually. I'm down to my last 12 pack now and it tastes amazing though I think the spice notes from the oak have mellowed out after a few months in the bottle.
Again, I thought this was an amazing beer to begin with which is why I chose it for this longer process.
Cheers
In the fermenter. So excited about this one. Has anyone done this one with Orange Blossom honey? I'm curious to see if it adds anything to the flavor profile, good or bad. I've been wanting to do an Irish Red and this looked like a perfect place to start. The post boil sample looked amazing. Thanks for the recipe mysticmead! I'll let you know how it turns out and post pictures of the finished product..
When I put this recipe in beersmith with the same efficiency, I get a little lower gravity and also a lower SRM, more like 14 instead of 15.9. Anyone else have this issue? I was thinking of maybe upping the caraaroma and/or meladoien a bit to get the color right. Should I do this or just leave it is as is despit what beersmith is saying?
Mysticmead -
My thanks for an incredible recipe. Did my first homebrew this spring (kits), and this was my first foray into all grain. Did a noob goof and forgot the Melanoiden, but the beer is now quite drinkable although not with the full red color I've seen by others. Only concern I have now is I don't want to share it (except of course with SWMBO).
As I had done a couple of carb bombs I was conservative with the sugar for bottling and perhaps could have done a bit more. But the head, while not voluminous, does stay. Wonderful taste, easy to drink.
This will be one I want to always have available.
Finished drinking my first keg of this everyone who tasted said it was a winner. Will be brewing this one again.
Here is how it turned out for me.
Hi,
So I plan on giving this brew a go in a few weeks time.
The original recepie is for BIAB if I use this amount of grain for my setup where I mash in a cooler I should get 5-10 points more for the OG. I’m still working on optimising my system so the chances are that I won’t relalise this but if I do end up with a higher O.G. will this effect the taste of the beer significantly? Would it be advised to dilute it down with a few quarts of pre-boiled and cooled water?
I haven’t had a chance to read all 30+ pages in this thread but has someone already brewed this with an OG of 1.065 to 1.070 and did it still taste as awsome?
Thanks a lot.
Brewed this two weeks ago following exact recipe, OG 1.060, 73% efficiency, great color. 15 days in primary, kegged today. Took a gravity reading and it was still 1.022, going to leave in keg one more week to see if it goes down any more before i put it in the kegerator and cool. My mash temp was lower than i wanted, about 148, but iodine test showed conversion. Could this account for a high finish gravity? first AG batch in many years.
Just put this in the fermenter. Looks good but had some strange numbers. I also could not get to 152 mash in my garage. Mashed at 150. Gravity 1.049. OG after boil is 1.08! Think I had a lot of boil off. Might need to adjust for my larger boil kettle? Ended up with about 4.8 gal.
Mysticmead said:Keep some distilled water on hand for times like this. adding a gallon would get you back on track. of course, you can still do that
Would Pacman or WLP007 be a good yeast for this beer? I have some in slants, and I'm planning to make this next weekend.
Pacman is a great choice for this beer... WLP007 is another good yeast but you have to watch the diacetyl that you can get from that yeast
I am doing this recipe today without the honey. And last night I made a yeast starter out of malta goya water and 4oz of molasses. also am using WLp001 cali ale yeast. and 2oz of crystal hops. I am going to carbonate with my co2 cartridges and whipit n20 cartridges, I know ghetto setup i have. N2o should make this a cream ale. wish me luck
:smack: ... i forgot the honey!!.. im sure this will still turn out great.
Mysticmead, I want to thank you for the recipe. I made a 10 gallon batch of this with some local honey and Willamette hops it turned out fantastic.
Mystic, I just popped one and it was a disaster. 100% operator error. Accidentally too much honey. Never used honey before so I'm not sure if this will calm down with age.
I'm definitely brewing this again!
24 oz. ..oops :-(
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