Irish Red Ale Raging Red Irish Red Ale

[Rokcrawlr]

Just had my first glass. Great recipe! This was my first all grain brew, my OG was 1.060. I left it in the primary for 28 days at 65* then racked it to a keg. Final gravity was high at 1.020. Not sure why. I followed the recipe, but used Safale-05. I did not rehydrate the yeast. Could this be the reason for the high FG?

I figured out the reason for the high FG, bad thermometer. I mashed in at a higher temp than i thought. Best I can tell, I mashed in at 160*. Still a great beer, just low ABV. I am going to try it again in a few days. Thanks again Mystic for the awesome recipe! :beer:

 

[tomchukj]

I am giving this a try Sunday night. Making starter now.

 

[tomchukj]

Its 4 degrees but its brewing. View attachment ImageUploadedByHome Brew1455506475.396135.jpg

 

[JTM88]

It's only been in the bottle for a few days, but I had to taste it and see how it looked. It tastes really good even this young. It's still a little cloudy, but I think it will clear up as it ages in the bottle. It's definitely red in the light.

View attachment 1455667484793.jpg

 

[cgm]

While drinking some homebrews with my neighbors, we decided to have a st. paddy's day party on march 19th... That gives me 4 weeks to brew a stout and an irish red. I am concerned about timing and getting away with the brewing hardware i already have...

I currently have a sculpin clone in one of my two carboys, and will secondary it in a corney keg sometime between this tuesday (7 days after brew) and next weekend. I am planning on brewing a milk stout Tuesday and fermenting that in my other carboy.

If I were to brew this next weekend, would 3 weeks really be enough time to brew this, leave it in primary for 19ish days and then keg and serve it on the 21st day?

 

[Btaz]

While drinking some homebrews with my neighbors, we decided to have a st. paddy's day party on march 19th... That gives me 4 weeks to brew a stout and an irish red. I am concerned about timing and getting away with the brewing hardware i already have...

I currently have a sculpin clone in one of my two carboys, and will secondary it in a corney keg sometime between this tuesday (7 days after brew) and next weekend. I am planning on brewing a milk stout Tuesday and fermenting that in my other carboy.

If I were to brew this next weekend, would 3 weeks really be enough time to brew this, leave it in primary for 19ish days and then keg and serve it on the 21st day?

Might be a bit young. You could always convert it to an American red by hopping it up a bit so that it will be ready

 

[slym2none]

I wonder how many gallons of this have been made over the years... I plan on adding 2.5 to the total soon, whatever it is!

 

[fatherdan]

I'm drinking 5 gallons "young" now and every day that passes it gets better.

I expect the second conditioned 5 gallons to be worthy to serve guests. Why rush a beer not meant for immediate turn around? Pick a different recipe., just my 2cents....

 

[cgm]

I'm drinking 5 gallons "young" now and every day that passes it gets better.

I expect the second conditioned 5 gallons to be worthy to serve guests. Why rush a beer not meant for immediate turn around? Pick a different recipe., just my 2cents....

Yup... this is the right plan. I will brew this at some point, but i don't want to serve it if it isn't ready. I brewed my milk stout yesterday, and that will be ready. I will have to look for another recipe that I can brew this Friday and will be ready to drink 22 days later.

 

[Sunward33]

So, here's a little story about making lemonade from lemons.
I was all ready to brew this this weekend. I had planned ahead and special ordered the carafoam and caraaroma. My LHBS said they had melanoidin so I went over yesterday to pick it all up. But, as it turns out, no melanoidin was on hand. So, we started looking through the sub charts to find an alternate and for some reason decided on carafa I. It looked pretty and tasted good and I had no idea what melanoidin was all about so I went with it.
However, once back at the office I plugged it into BS and watched my SRM go from 15 to 25! Oops. So much for a red beer.
After feeling like a noob (which I am) for a while, I finally decided to see what I had. And as it turns out, by lowering the 30 minute addition of cascade from 1 oz to 0.75 oz I have the perfect profile for an American Brown Ale.
Now I'm excited again!
So, if it works out and tastes really good I'll probably post the recipe here as the Accidentally Brown Ale, with all proper credit to Mysticmead, of course.

Just wanted to follow up on this and confirm that it turned out awesome. The carafa added more color and flavor than I thought it would and it turn out almost porter/stout like. I also replaced the honey with brown sugar at the last minute. So, thank you MysticMead for your recipe. I will try again to brew it the way you intended, but I'm also stoked that my bastardization of it was such a crowd pleaser. Here's to happy accidents.

 

[LJS1288]

Has anyone tried, or have any thoughts, on subbing dark amber maple syrup for the honey?

 

[OkanaganMike]

Has anyone tried, or have any thoughts, on subbing dark amber maple syrup for the honey?

I like it! You can call it the Raging Canadian! I may try that next time I make this.

 

[zanyBD]

How long do you age this? In primary? Do you even need secondary?

 

[12many]

I brewed this 4 weeks ago and is now cold crashing, just tasting the wort and its awesome even the wife that hates beer but is willing to taste everything that I brew (with mixed results) Loves this Red, she wants me to brew this one again.
Thanks for the receipt

 

[OkanaganMike]

How long do you age this? In primary? Do you even need secondary?

I did mine 3 weeks in primary, bottled and conditioned for another 3 weeks at room temp.

 

[zanyBD]

Thank you very much 👍

 

[FuzzeWuzze]

Brewed a week ago and its now at 1.013 or so, gonna monitor it the next few days keeping it @ 64F.

I know the enemy is esters at higher temps, but at this point is there any harm in slowly raising the temp up over the next week or so to say 68-70F to finish off the ferment? Its what i'd usually do for any beer but i read to keep these beers cold when fermenting, i just dont want it to stall out.

 

[Mysticmead]

Brewed a week ago and its now at 1.013 or so, gonna monitor it the next few days keeping it @ 64F.

I know the enemy is esters at higher temps, but at this point is there any harm in slowly raising the temp up over the next week or so to say 68-70F to finish off the ferment? Its what i'd usually do for any beer but i read to keep these beers cold when fermenting, i just dont want it to stall out.

no harm at all in raising the temp

 

[brewdorg]

I also brewed this a week ago. I used Mangrove Jacks M44 yeast because I didn't have access to liquid yeast. Took a reading today and it's on 1.016 so ramped the temp from 19 to 20 Celsius.

The hydrometer sample tasted a bit sour which hasn't happened before. Anyone else find this? I'm hoping another 2 weeks in primary cleans it up.

 

[Mysticmead]

I also brewed this a week ago. I used Mangrove Jacks M44 yeast because I didn't have access to liquid yeast. Took a reading today and it's on 1.016 so ramped the temp from 19 to 20 Celsius.

The hydrometer sample tasted a bit sour which hasn't happened before. Anyone else find this? I'm hoping another 2 weeks in primary cleans it up.

give it time... I've had beers that had a tartness to them young but a few weeks later were perfect

 

[brewdorg]

give it time... I've had beers that had a tartness to them young but a few weeks later were perfect

Yep I plan to let it ride. OG was a little higher than expected too @ 1.064 so will need the extra time.

 

[FuzzeWuzze]

Its always nice when things work, hit expected OG, and brew ended at exactly 1.010 after fermenting @ 64F for 2 weeks.

S-05 w/ 2L Starter(approx, i did two 2L starters and split the yeast for storage for later use)

 

[fatherdan]

Im into the second 5 gallons and its far and away my best brew yet. And that's going with Maris Otter and 2 different strains of yeast lol.

It wont make it past St, Patricks day....

 

[brewdorg]

Checked my gravity today after 10 days and it's gone from 1.064 all the way down to 1.008! 7.3% ABV, this won't be a sipper.

The hydrometer sample tasted hot and alcoholic. Is this the same for everyone when the beer is young? I know I'll have to leave it mellow out but I'm just wondering is this normal for this recipe or down to my process.

I used Mangrove Jacks M44 yeast and fermented at 66F (19C) for 5 days and 68F (20C) until now.

 

[Mysticmead]

Checked my gravity today after 10 days and it's gone from 1.064 all the way down to 1.008! 7.3% ABV, this won't be a sipper.

The hydrometer sample tasted hot and alcoholic. Is this the same for everyone when the beer is young? I know I'll have to leave it mellow out but I'm just wondering is this normal for this recipe or down to my process.

I used Mangrove Jacks M44 yeast and fermented at 66F (19C) for 5 days and 68F (20C) until now.

I've never used that yeast but at 7.3% it'll be a little hot and it'll mellow out in time

 

[brewdorg]

I've never used that yeast but at 7.3% it'll be a little hot and it'll mellow out in time

Yea I'll be leaving it another 2 weeks minimum. It's my first time using the yeast too. Calculates to 87% apparent attenuation which seems mad compared to what I've seen others reporting.

 

[Wny_Greg]

I brewed this on January 23rd and bottled on February 17th as per the original recipe but with out the honey og 1.046 fg 1.008 for a abv of 5 came out dryer than I thought it would but it is the best batch I have ever made thank you for the great recipe mysticmead btw very red

 

[Mysticmead]

I brewed this on January 23rd and bottled on February 17th as per the original recipe but with out the honey og 1.046 fg 1.008 for a abv of 5 came out dryer than I thought it would but it is the best batch I have ever made thank you for the great recipe mysticmead btw very red

awesome looking beer!

 

[Challenger440]

I brewed this up today using Marris Otter as the base and WLP005, hoping to push it a little to the english side. I'm pumped to see how this one turns out. Thanks for posting the recipe!!

 

[Rynobrew]

So this is going to be my second all grain and I was wondering about the amount and temp of water for the mash.