Irish Red Ale Raging Red Irish Red Ale

[Mysticmead]

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.

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

 

[SEndorf]

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

Added a gallon of distilled.
Thanks for the advice!
Looking forward to this one.

 

[dave8274]

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.

 

[SEndorf]

Update...
Got the volume correct with distilled. This is going nuts on the left. (Summit Horizon clone on the right)
Even in the carboy you can see the good looking red hue.

 

[Mysticmead]

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

 

[dave8274]

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

Brewing it today and giving the WLP007 a try with it. My basement seems to be the perfect temp for that yeast right now in the mid 60s, and I'm going to give it a nice long diacetyl rest. I'll report back on how it turns out!

 

[dave8274]

Well, that was adventure of a brew day. Everything that could go wrong went wrong, the copper manifold at the bottom of my mash tun got knocked loose when I was stirring the sparge water, and I had to dump everything into buckets, fix it and put it back, but there was still obviously a bunch of crap in the copper and I got a few stuck sparges. In the end though it worked out. I overcompensated with water and ended up with 5.75 gallons of 1.056 instead of 5.5 gallons I was shooting for at 1.059. Looks really good though, wort tasted excellent

 

[MadCnty]

Ok... I sorta brewed this recipe, as I had to change some of the grain bill because the LBHS did not carry the exact grains... I also subbed the hops for a straight up East Kent Goldings bill as I wanted a more "traditional" Irish beer, and I used my "go to" yeast which is 1968... I must say that this beer is VERY tasty, and will be a regular on tap now...
Just FYI here was my grain bill...
8# Two Row
1# Caramel/Crystal Malt-120L
.05# Cara-Pils/Dextrine
.05# Melanoidin
It still turned out a deep dark red, with a nice malt taste... TYVM for this recipe!!!

 

[shawnbfromjersey]

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

 

[Mysticmead]

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

no... N2o won't make it a cream ale... Cream Ale is a completely different style..N20 will give a creamy head but even that wont be much of a change from the way it was designed.

Irish Red Ale as defined by the BJCP
Description: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.

Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.

Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.

Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.



Cream Ale as defined by the BJCP
Description: A clean, well-attenuated, flavorful American lawnmower beer. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it. Classic American (i.e., pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experimental category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.

Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.

Appearance: Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity.

Flavor: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.

Mouthfeel: Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.

Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.

 

[tommyguner03]

i have this in the mash and looking forward to it. my lhbs did not have caraaroma so i went with crystal 120. thanks for the recipe.

 

[SEndorf]

Bottled this last week. Color looks fantastic. I couldn't find a 1 lb bottle of honey so I bought 24 oz. Forgot it was larger and dumped the whole thing in. Smell of honey is overpowering. We'll see how this finishes up.

 

[tommyguner03]

:smack: ... i forgot the honey!!.. im sure this will still turn out great.

 

[Mysticmead]

:smack: ... i forgot the honey!!.. im sure this will still turn out great.

it'll be fine......

 

[animalx]

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.

 

[Mysticmead]

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.

glad ya like it! it's still a favorite at my house too

 

[SEndorf]

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!

 

[Mysticmead]

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!

how much honey did you use?

 

[SEndorf]

24 oz. ..oops :-(

 

[Mysticmead]

24 oz. ..oops :-(

that's just 8oz more than called for in the recipe. it should be fine.

 

[dickyB]

Thanks for the recipe, turned out great!

 

[dave8274]

Bottled the beer this weekend. Tasted awesome, but it was more brown than red. Look forward to trying it in a few weeks!

 

[Mysticmead]

Bottled the beer this weekend. Tasted awesome, but it was more brown than red. Look forward to trying it in a few weeks!

get a light behind it and you'll see the red...

 

[timcadieux]

Got together with two other brewers a few weekends ago and we all brewed this recipe at the same time.

I used a Cajun injector BIAB method, another a redneck Turkey fryer and the third a HERMS method.

Going to get together again to compare results.

Otherwise, mine is still going but heavily malty and a beautiful deep, amber color.

 

[shawnbfromjersey]

Its been fermenting 14 days primary and three days secondary and my gravity is 1.03. And has been for three days I'm getting worried I might have a stuck fermentation. I stired the bottom last night and shook up the fermented to get things started. I hope that works.

 

[timcadieux]

What temp are you fermenting at? Maybe you need to raise the temp 1-2 degrees and give it 24hrs

 

[cgrivois]

I’m interested in brewing this. How does is taste compared to commercial Killians?

 

[Mysticmead]

Its been fermenting 14 days primary and three days secondary and my gravity is 1.03. And has been for three days I'm getting worried I might have a stuck fermentation. I stired the bottom last night and shook up the fermented to get things started. I hope that works.

like tim said... what temp are you fermenting at. did you use a starter? what yeast did you use? what temp did you mash at? did giving it a shake help?

if shaking failed and raising the temp a degree or two doesn't help. there's always beano and fresh yeast.

 

[Mysticmead]

I’m interested in brewing this. How does is taste compared to commercial Killians?

all home brew is better than commercial. That said, Killians is a red lager this is an ale. Brew it and let us know how it compares for you. For me personally, it blows Killians away.

 

[shawnbfromjersey]

This recipe was my best brew. Here are my pics. Dont laugh at my ghetto carbonation setup