Irish Red Ale Raging Red Irish Red Ale

[Sillybilly]

Excuse my lack of knowledge, Im just starting. When you say "1.00 lb Honey (1.0 SRM)" do you mean real Honey or some Honey malt?
If I can find all the ingredients, I will try this récipe ASAP.
Thanks!

Real honey, added at flame out!

 

[oscarjets]

Brewed this again today, everything went really well. OG was a bit high at 1.064 but ended up with 5.7 gallons of wort. Pitched Irish ale 1084, looking forward to a great beer.

 

[Grummore]

Hi all,

I bought a minimal kit to be able to brew all grains, but I'm still out of time or still feeling I could do one more recipe with steeping grains and extract (or something like that).

That said, this all-grain recipe sound very interesting and after skimming through some posts of this thread, I'm feeling uncertain on how I could modify this potential marvel recipe to an extract recipe (with steeping and/or hops additions).

What kind of extracts (or else) or mixed extracts would you take instead of the actual grains of this recipe?

Thanks.

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)

 

[Mysticmead]

You can sub the Pale malt with either DME or LME in the appropriate amounts to equal the grain (4.75 lbs for DME and 5.8lbs for LME according to BeerSmith2)... then steep the carraaroma and melanoiden.. skip the carafoam if ya want. Keep in mind that it won't be the same beer.. Extract is great.. but it won't be an exact replacement for grain and mashing it yourself

Hi all,

I bought a minimal kit to be able to brew all grains, but I'm still out of time or still feeling I could do one more recipe with steeping grains and extract (or something like that).

That said, this all-grain recipe sound very interesting and after skimming through some posts of this thread, I'm feeling uncertain on how I could modify this potential marvel recipe to an extract recipe (with steeping and/or hops additions).

What kind of extracts (or else) or mixed extracts would you take instead of the actual grains of this recipe?

Thanks.

 

[Grummore]

1.00 lb Honey (1.0 SRM) (add at flame out)

Hi, what do you mean (I'm new to brewing) by "Add at flame out"?

Is it as soon as you turn the heat off, you put the 1kg honey inside and dissolve it THEN you cool your wort?

 

[Mysticmead]

Hi, what do you mean (I'm new to brewing) by "Add at flame out"?

Is it as soon as you turn the heat off, you put the 1kg honey inside and dissolve it THEN you cool your wort?

yes that's it exactly... but it's not 1kg of honey. that's 1lb of honey.. or 0.4536kg

 

[Grummore]

Woah oups! Thanks, bad reading on my part. I missed it.

 

[Grummore]

Geez, I am having trouble to reach your spec with this extract beer modification. Can you enlighten me?

View attachment Sweet_Blood.bsmx

 

[hedge_87]

Brewed 5 gallons of this for my sons first birthday. I ended up overshooting the SG by a lot (1.065 if I remember correctly) and made a much stronger beer than was intended. I am thinking it might have been the honey we used. I was kind of worried not many people would like it but it was a huge success! It was gone in a couple of hours. Even though I warned everybody that it was "a little stronger" than bud light they gulped it down lol. Made for some pretty fun times.

 

[augiedoggy]

I brewed a variant of this on saturday... I subbed cara 8 for the 8 oz of the cara foam and carmel 120 for the cara aroma. I also decided to use tettanger hops at the 30 min mark instead.. it didnt come out red like Id hoped.. also I had to reduce the honey to 1 lb because my efficiencies drove the OG way too high even when adjusting the recipe for my normal 86% efficiency I still got almost 89% on this one... despite my substitution effecting color I think its still going to be a great beer.

 

[Shenanigans]

Hi All,

This beer was my fourth batch about 4 years ago.
At the time I had no beer in stock so I drank it very quick (within 6 weeks of bottling).
Now I have the opposite problem I have a loads of beer to drink.
So was wondering how this one ages in the bottle.
I would be storing it in my dark basement at a constant 60F.
If I still had a few of these left in 6 to 8 months would it still be tasting good?

I will probably do a split batch with WLP005 and US-05.

Thanks! :rockin:

 

[guillaume]

Hi All,

This beer was my fourth batch about 4 years ago.
At the time I had no beer in stock so I drank it very quick (within 6 weeks of bottling).
Now I have the opposite problem I have a loads of beer to drink.
So was wondering how this one ages in the bottle.
I would be storing it in my dark basement at a constant 60F.
If I still had a few of these left in 6 to 8 months would it still be tasting good?

I will probably do a split batch with WLP005 and US-05.

Thanks! :rockin:

I made this twice, aged for 4-5 months in bottles. You really should age a batch of this, you'll be impressed I used wyeast irish instead of california.

I'm doing a 10g batch in late April or early May and will be giving a bottle to my wedding guests in september Wanted to brew in march, but decided on upgrading my setup to a 3 vessel electric first

 

[Shenanigans]

I made this twice, aged for 4-5 months in bottles. You really should age a batch of this, you'll be impressed I used wyeast irish instead of california.

I'm doing a 10g batch in late April or early May and will be giving a bottle to my wedding guests in september Wanted to brew in march, but decided on upgrading my setup to a 3 vessel electric first

Thanks for your reply; sounds promising.
If I brew it I will have to sub the crystal hops with Mt. Hood or Strisselspalt.
Then decide between US-05, M42 or WLP005 for the yeast.

 

[Joon1975]

View attachment ImageUploadedByHome Brew1496797971.682513.jpg

 

[Joon1975]

Carbing as I write this, can't wait!!! 6.7%

 

[rtstrider]

How does this look as an extract version? The SRM, IBU, and gravity is very close

https://www.brewersfriend.com/homebrew/recipe/view/503981/raging-irish-red

 

[Jtk78]

I think I'm going to brew this up the next time I brew. How do you think UK Pilsner as the base malt would change this? I have some on hand and would like to use it up.

 

[BrewManChoo]

At first this stuff was harsh and nearly undrinkable, but it just needed some more bottle conditioning (I was impatient). Now it is awesome! Been about a month since brew day and I'm really stoked with how the flavors have mellowed out. I think the pound of honey needed a little more time to age out than what I am used to. Beautiful color. Beautiful brew! (I used a repitched Wyeast 1084, Irish Ale.)

 

[guillaume]

Brew day went well, looking forward to drink this batch!

 

[Rush]

Have this one mashing currently, hopping with all Cascade and pitching Wyeast 1450 Denny's. Can't wait to see how she turns out!

 

[Soazmedic]

Hey Mysticmead,
I brewed this yesterday. It was a lot of fun. The aromas were amazing. I'm new to homebrewing as this is only my second all grain batch. I had a little bit of trouble with my Sparge water staying at temperature. I'm just using a bucket type setup with a homemade fly Sparge device made out of PVC (see picture) I guess I need to overheat my water that sits in the HLT so that by the time it gets through this sparge, it is at the correct temperature. Does that sound logical? I had the Sparge water at 170°, but it was dripping into the mash ton at about 160. The wort tasted really sweet. Could this be because of the low sparge temps? Because it kept extracting sugar? My OG was 1.052. I was actually thinking it would have been higher with how sweet it was. I could see the honey in suspension. Will the yeast take some of that sweetness away during fermentation or should it actually have a sweet taste? I made a big yeast starter using calc software so I know the pitch rate is good. Any tips you have would be great. I'm sure I may have left out some info also. Hope to hear back.

CHEERS!

 

[dttk0009]

Brewed a lighter version of this (SG 1.051) and substituted crystal for columbus (because bittering).

Also used yeast from Zymoferm, "Kingdom Ale". Will be the first I try from them. I suppose it's their S-04.

 

[Nmnbrewer]

The original recipe resulted in the most amazing caramel/toffee notes I have ever had in a beer. It's incredible.

 

[forbi]

I would love to brew this recipe, but as I stated in my presentation thread, I'm from Uruguay, and unfortunately, I can't access the same malts as you people post.

Maybe some of you could guide me what can I do with what is available in my country .

This is the malts, yeast, and hops I can find. I might find some other yeasts.

 

[Bosh]

Having a glass of this out of a mislabeled bottle that's been sitting in the back of my brew closet since November last year (the taste is unmistakable). And damn does this beer age well. It's just OK after the normal six weeks but it just keeps on getting better from there. Will have to root around to see if I can find any more...

Wonderful toffee/caramel flavors without any harshness or sweetness. So good, it just takes some time to get there.

Kiiiiiiinda tastes like a Beligan Dubbel but much better.

 

[forbi]

I would love to brew this recipe, but as I stated in my presentation thread, I'm from Uruguay, and unfortunately, I can't access the same malts as you people post.

Maybe some of you could guide me what can I do with what is available in my country .

This is the malts, yeast, and hops I can find. I might find some other yeasts.

I'll brew with this adjustment for 20lts:

Pilsen malt 5kg
Caramel 120° 0.45 Kg
Viena 0.250 Kg
Caramel 10° 0.250Kg
Honey 0.450gr

Expected Pre Boil: 1055
After Boil: 1063
FG: 1016

Tell me what you guys think about this "mod", maybe I can adjust it better-

 

[LionMac]

Awesome recipe, thanks for sharing.

 

[pursuit0fhoppiness]

Going to brew this on Wednesday, without reading through 1100 (!) posts, does anyone know if there were any noteworthy recipe improvements over the years from the original?

 

[Doed]

Going to brew this on Wednesday, without reading through 1100 (!) posts, does anyone know if there were any noteworthy recipe improvements over the years from the original?

Just brew the original first...it is outstanding. I just brewed this again about 6 weeks ago. Drinking it now.

 

[WestMichBrewer]

Hey Mysticmead,
I brewed this yesterday. It was a lot of fun. The aromas were amazing. I'm new to homebrewing as this is only my second all grain batch. I had a little bit of trouble with my Sparge water staying at temperature. I'm just using a bucket type setup with a homemade fly Sparge device made out of PVC (see picture) I guess I need to overheat my water that sits in the HLT so that by the time it gets through this sparge, it is at the correct temperature. Does that sound logical? I had the Sparge water at 170°, but it was dripping into the mash ton at about 160. The wort tasted really sweet. Could this be because of the low sparge temps? Because it kept extracting sugar? My OG was 1.052. I was actually thinking it would have been higher with how sweet it was. I could see the honey in suspension. Will the yeast take some of that sweetness away during fermentation or should it actually have a sweet taste? I made a big yeast starter using calc software so I know the pitch rate is good. Any tips you have would be great. I'm sure I may have left out some info also. Hope to hear back.

CHEERS!

Yes, the result of your mash should be a sweet liquid.
During fermentation yeast consume the sugar turning it to alcohol and CO2.