Irish Red Ale Raging Red Irish Red Ale

[Mysticmead]

This is my first attempt with an Irish red recipe. I brewed a partial mash version yesterday, with Maris Otter instead of 2-row

3.5 lb Maris Otter base malt
1 lb Caraaroma
0.5 lb Carafoam
0.5 lb Melanoiden Malt
3lb Maris Otter liquid extract
1 oz Crystal Pellet hops
1 oz Cascade pellet hops
1 lb honey at flameout

Unfortunately the hydrometer did not survive landing on the concrete shop floor, so don't know the actual OG, but was calced around 1.055

Also decided to ferment as a lager with WY2308, it's at 50F and has about 1/2" kreusen.

Thanks Mysticmead

no problem... and this just goes to show how well this recipe can be adapted. Instead of Irish Red Ale... it'll be a red lager..and I love it! might end up brewing one myself

 

[brewprint]

Well mine turned out pretty nice. As I mentioned before; I replaced the honey with .5 honey malt and added another .5 2 row. I also used Wyeast Irish Ale Yeast.

Now that it's almost fully carbed in the keg it's really really good. I don't know what to think about the aroma. It's just different than the taste.

I may try this again with a different yeast and maybe follow the recipe to a T.

 

[khannan]

View attachment ImageUploadedByHome Brew1430769494.491966.jpg

It's fermenting away!

 

[khannan]

View attachment ImageUploadedByHome Brew1431452571.533694.jpg

Liking the color!

 

[wtaylor3]

I need to brew this again, this was my favorite batch to date. Brewed original recipe with the exception of using honey malt instead of honey

 

[SEndorf]

I need to brew this again, this was my favorite batch to date. Brewed original recipe with the exception of using honey malt instead of honey

How much honey malt did you use, and what size batch?

 

[SEndorf]

I need to brew this again, this was my favorite batch to date. Brewed original recipe with the exception of using honey malt instead of honey

How much honey malt did you use, and what size batch?

 

[wtaylor3]

5.5gal batch

I replaced honey with honey malt at a 1:1 ratio

This was actually an accident I misread the original recipe, and I have not tried the version with honey but I love how mine turned out need to brew again

 

[slym2none]

This is my first attempt with an Irish red recipe. I brewed a partial mash version yesterday, with Maris Otter instead of 2-row

3.5 lb Maris Otter base malt
1 lb Caraaroma
0.5 lb Carafoam
0.5 lb Melanoiden Malt
3lb Maris Otter liquid extract
1 oz Crystal Pellet hops
1 oz Cascade pellet hops
1 lb honey at flameout

Unfortunately the hydrometer did not survive landing on the concrete shop floor, so don't know the actual OG, but was calced around 1.055

Also decided to ferment as a lager with WY2308, it's at 50F and has about 1/2" kreusen.

Thanks Mysticmead

Another one going in the recipe book. I will NEVER brew all these beers, but this one WILL be made (as an ale). This year. Promise!!!

 

[wtaylor3]

It's worth it, my favorite beer I've brewed so far

 

[guillaume]

I've done a little mistake! I used 0.5kg of melanoid and carafoam (instead of 0.5 lb) plus 1kg cara 120 instead of (1lb). Mashed with 5 gallons, batch sparged and got 6.5 gallons to boil down to 5.5 gallons (1.056 after cooling). Used wyeast 1084 since I didn't have white lab.

It's still fermenting a bit after 4 days (1-2 bubbles every 10 seconds maybe). It's my second brew ever so I didn't know the fermentation process would get the temp so high on it's own (went up to 80°F after a day). Now I'm cooling it with a wet towel, down to 72-70°F. Might have more fruit esthers than originaly planned.

I realised this after putting the wort into the carboy, it look more brown than red If Beersmith is accurate, it should be 21 SRM instead of 15.

 

[Shenanigans]

So much crystal and mela will probably be a bit overpowering. Might be an idea to do a single malt brew and mix it with this one or if stuck for time something with malt extract.

 

[Mysticmead]

I've done a little mistake! I used 0.5kg of melanoid and carafoam (instead of 0.5 lb) plus 1kg cara 120 instead of (1lb). Mashed with 5 gallons, batch sparged and got 6.5 gallons to boil down to 5.5 gallons (1.056 after cooling). Used wyeast 1084 since I didn't have white lab.

It's still fermenting a bit after 4 days (1-2 bubbles every 10 seconds maybe). It's my second brew ever so I didn't know the fermentation process would get the temp so high on it's own (went up to 80°F after a day). Now I'm cooling it with a wet towel, down to 72-70°F. Might have more fruit esthers than originaly planned.

I realised this after putting the wort into the carboy, it look more brown than red If Beersmith is accurate, it should be 21 SRM instead of 15.

with all those changes it won't be like the beer I designed... it'll still be a beer you made and will probably turn out to be a pretty good beer (the best beers are the ones we tend to screw up). RDWHAHB

 

[guillaume]

Yep. Next time I'll get it right

 

[Sandvik]

Wow this is one of my favorite beers so far great color tastes great.Followed the original recipe hit all the numbers.

 

[Mysticmead]

Wow this is one of my favorite beers so far great color tastes great.Followed the original recipe hit all the numbers.

awesome looking beer!:rockin:

 

[wtaylor3]

Was talking to my wife yesterday about brewing summer beers when I should be thinking about the fall beers and she brought this one up. The dilemma then became the proper season for an IRA and I've pretty much decided this one will have to always be on tap when I build my keezer

 

[kraimecj]

How would this turn out if I were to use WLP007? (Have some laying around I'd like to get used up)

 

[Mysticmead]

How would this turn out if I were to use WLP007? (Have some laying around I'd like to get used up)

it'll turn out great. Use what ya got and you'll still have a great beer!

 

[wtaylor3]

Going to attempt batch number 2 of this in a week or two, probably the best beer I've made to date but I've hit my brewing quota for this week

 

[Jim_Holmes]

brewed this today looks pretty good came out with an sg 1.050 just getting started on all grain. tasted the hydrometer sample malty and plenty sweet nice redish hue thought it would be a little darker but oh well subbed caramel 120 and used safeale us-04

 

[wtaylor3]

I'm jealous Jim, I miss this beer being in my stash but being the drinker I am and the way this beer tastes it was never gonna last long

 

[SEndorf]

I'm in the processing of changing my equipment to 10 gallon batches, along with all my recipes in beersmith.
Everything converts nicely to the higher numbers, but I question the amount of honey needed. Would you use the same conversion ratio for honey?
Converting to a 10 gallon batch, beersmith says 2 lb. 3.2 oz. honey.
This seems like a lot. Anyone do 10G batches on this recipe?
Also would like to try a honey malt alternative. How much honey malt would you recommend?

 

[wtaylor3]

I brewed a 5 gal batch with honey malt and swapped it out at a 1:1 ratio with the honey

 

[SEndorf]

Would that be 12 oz. honey malt for 12 oz. liquid honey?

 

[wtaylor3]

Correct in the interest of full disclosure I chose that ratio because I misread the recipe and thought the OP called for honey malt, however I love the way it tasted and was my favorite beer I've brewed to date

 

[jbb3]

Love this recipe/beer! A definite keeper for repeat.

In this craft, I think taste and mouth feel are obviously the most important. Then comes head retention and appearance. So my question is about appearance.

I'd like to be able to show off the beautiful red color of this beer while maintaining the that great taste.

It's pretty dark in color. You can hold it up to the light and see the beautiful red hue, but would like it to be slightly lighter so the red shines through just a little more....

However, in reading through the malt descriptions, it seems that both malts that lend the red color to the beer (Melanoiden & Caraaroma) are both high in flavor as well?

I was thinking of cutting the Caraaroma in half and adding some candi caramel to the recipe.

Anyone experimented with the color and have feedback on the impact on taste??

Thoughts??

 

[Jim_Holmes]

getting ready to keg this one sg was 1.050 and finished out at 1.012 after 15 days at 64* F and using safeale s-04 yeast has a good smell and nice flavor in the sample.

 

[Roadkyng]

Greetings, this is going to be my first all grain and I have a few questions on technique.

I built a 48 qt square mash-tun with a false bottom. When mashing do I fill the mash-tun with the grain bill and then add the strike water or do I fill with strike water and dough in at once? Sounds like a dumb question but I am concerned about too much heat loss allowing the water to trickle in from my hot liquor/boil kettle.

How would wild honey affect the flavor profile? And if used should I boil it in or is adding at flame-out enough to sanitize it?>

Thanks

 

[Mysticmead]

Greetings, this is going to be my first all grain and I have a few questions on technique.

I built a 48 qt square mash-tun with a false bottom. When mashing do I fill the mash-tun with the grain bill and then add the strike water or do I fill with strike water and dough in at once? Sounds like a dumb question but I am concerned about too much heat loss allowing the water to trickle in from my hot liquor/boil kettle.

How would wild honey affect the flavor profile? And if used should I boil it in or is adding at flame-out enough to sanitize it?>

Thanks

first.... add the water to the mash tun, then add grain and mix well.
second, use what ever cheap honey you want. you won't get any flavor from it as it's simply there to boost the ABV. honey added at flame out will be pasteurized and sanitized.
third. CONGRATS on making the jump to All Grain. once you brew a couple you'll wonder why you waited as long as you did.