So did the rye ever come through? Can’t remember if you said you ever tried the original recipe. If so, how does yours compare?
Irish Red Ale Raging Red Irish Red Ale
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So did the rye ever come through? Can’t remember if you said you ever tried the original recipe. If so, how does yours compare?
My keg of this finally kicked this evening, just in time for everyone to have a St Pats. taste of it, good to the last pour!
mike neff
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MasManOsis
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Ryeish Red Ale Update
No, the rye flavor did not come through too much. I heard that a 10% rye usually just adds and helps with the malt backbone. I know some people that have 10% in most of their recipes for every style.
I didnt make the original either - just riffed off from there with 10% rye. I can only imagine how good it must be cause this is awesome.
Im in love and think its awesome and terrible (with all this quarantine talk) to be home with this as my first kegged beer. Keeping the temp near 48-50ish and C02 at 15psi seems to be pretty good for the style. Just about two weeks on C02 seems to be doing the beer some good.
Definitely making this again, with maybe a 15-20% rye for that the extra umph in the fall. Would probably keep it with the 10% for spring time St. Patrick festivities.
Here are some pics I took today. Happy St. Patrick Day you guys!
No, the rye flavor did not come through too much. I heard that a 10% rye usually just adds and helps with the malt backbone. I know some people that have 10% in most of their recipes for every style.
I didnt make the original either - just riffed off from there with 10% rye. I can only imagine how good it must be cause this is awesome.
Im in love and think its awesome and terrible (with all this quarantine talk) to be home with this as my first kegged beer. Keeping the temp near 48-50ish and C02 at 15psi seems to be pretty good for the style. Just about two weeks on C02 seems to be doing the beer some good.
Definitely making this again, with maybe a 15-20% rye for that the extra umph in the fall. Would probably keep it with the 10% for spring time St. Patrick festivities.
Here are some pics I took today. Happy St. Patrick Day you guys!
Shenanigans
Well-Known Member
Looks great.
Happy paddy's day to ye all. Pity this corona cr@p kind of ruined the day. My parents still live in Ireland but are isolotating themselves. Only Netflix and walks in the countryside for the foreseeable future.
Happy paddy's day to ye all. Pity this corona cr@p kind of ruined the day. My parents still live in Ireland but are isolotating themselves. Only Netflix and walks in the countryside for the foreseeable future.
Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
Why does BJCP 2015 set the SRM color bar so low for this style? They have it at 9-14 SRM.
BA 2019 (Brewers Association) lists it at a far more reasonable 11-18 SRM.
BA 2019 (Brewers Association) lists it at a far more reasonable 11-18 SRM.
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![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Good question, because that does seem very low. Then again, the 3.8-5%ABV seems low as well to me. I’m thinking I’d look at ya strange if you handed me a beer that was 3.8% @ 9 SRM and called it an Irish red.....
Dave Sarber
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Eat your hearts out, you ******s.
Raging Red SCOTTISH Ale!
Dave Sarber
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No worries, I sold all my gold!
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Here you go you ******s! Coming along quite well although I had to sub a few ingredients.
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RePete
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I have brewed this beer a couple times now. It's a good, solid recipe. There is a version scaled for 6.5 galllons in the Beersmith app, which I have followed, since I could use the built in timer. I've substituted Crystal 120L since that is what is available at the LHBS. This time I added an once of Cascade hops in addition to the honey a flame out. And used WLP 099 instead of 001 for yeast. It's now bubbling away in the fermenter.
Brewed it a few weeks ago, keg is almost kicked.
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Poured my first glass yesterday. Pretty tasty. I forgot to add in the Carafoam. It's a bit thin becuase of that mistake maybe? I'll be sure and add it in the next time. This one had an explosive fermentation for me, using WLP001. 5 gallons of wort in my 7 gal Fermonster and I needed a blow off tube. I've never needed a blow off tube on the Fermonster. And the krauzen was huge for days.
RePete
Well-Known Member
I really liked this last batch, adding Cascade at flameout. My version hasn’t turned out very red, but tastes good. One of my favorites now. Think I’ll order some Cararoma via one of the supply houses to try to get the color right. Cheers...
JLeather
Well-Known Member
Taking a tab at this one on Father's Day. Only difference is I'll be using Fuggle and EKG hops. Can't decide between US-05 and a English ESB yeast from Lallemand (can't get liquid yeast right now).
I brewed this last week with 2oz cascade at flameout also. no carafoam, honey or other. WLP005. just dropped it in keg. should be a couple of weeks while malts develop but right now its pretty tasty. looking forward to it.
I think either of those would be ok, I might go with the US-05 just to let the malt and hop character shine thru rather than muddying it up any with an English yeast-but maybe you want that complexity-your call. Should be delicious either way-let is know what way you go and how it turns out!
Shenanigans
Well-Known Member
I'd agree with this.
I haven't used it yet but what I heard about that ESB yeast is that it has low attenuation and as this beer is already quite malty with all the caraaroma and melo it might turn out a bit too sweet, even with the drying effect of the honey.
JLeather
Well-Known Member
Well, I found a smack pack of 1056 in the fridge that was next to expire so I'm brewing this today with 1056
Do they have CaraPils? If not them just replace with base malt equal weight-mashed at the Same temp in the recipe Cara Pils/foam is supposed to give better head retention and mouthfeel-but I’m not sure this recipe needs it with a 154F mash, and the other Cara malt-those two thing should be enough to give it head and mouthfeel.
What honey do you have available? Any good quality, real honey, not rice sugar/syrup, will do. Wildflower, clover, whatever you have.
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US-05 and 1056 are supposed to be the same yeast-and is also supposed to be the same as WLP001 as in the recipe-but I agree-use the liquid now before it ages in the smack pack any longer if you have it on hand.Well, I found a smack pack of 1056 in the fridge that was next to expire so I'm brewing this today with 1056
Thanks for your time. I can find caramels. About the honey I have a lot of local products. Thank you again.
Happy to try and help-let us know how it turns out.
JLeather
Well-Known Member
Here's my attempt at this recipe so far. 7 days in the fermenter, color looks decent, 80% attenuation and 5.6% ABV (1.053 OG to 1.010 FG). I'd say it's time to fine and bottle it this coming weekend.
I've got this in the fermenter now. I brewed it last year and loved it. It's a staple in my rotation for sure. This time I used 1056 and it was a monster. More krausen than usual ( I made a healthy starter).
