Irish Red Ale Raging Red Irish Red Ale

[bwible]

.5 lb of melanoidin malt? How did that go? I’m asking because that is a malt I’ve only used a couple times and everything I’ve read says to use it in very small quantities. It’s supposed to contribute a richness and some say a decoction mash quality without actually doing a decoction mash. People use it in altbiers or to try to pull off a lager style done as an ale. I’ve never seen a recipe with a half pound of it.

 

[Tobor_8thMan]

From MoreBeer "Much like Munich, but with more aroma. Lends mouthfeel and great aromatics to the beer. Has a nice almost biscuit flavor. Use to help replicate the maltiness and mouthfeel found in decoction mashes. Could be overpowering if used as more than 20% of the grain bill. Must be mashed. Improves flavor stability, fullness, and imparts a reddish color to dark, amber, and red-colored beers. Great for use in Dark Lagers and Red Ales."

 

[BongoYodeler]

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).

One of my favorite recipes. Just SO good!!
Thanks @Mysticmead

 

[RePete]

Hi,
My brew shop does not bring carafoam. How can I replace it? And something else. What kind of honey could I use? Thanks

The LHBS said that Carafoam and Carapils are the same.

 

[augiedoggy]

The LHBS said that Carafoam and Carapils are the same.

only in the US though.

 

[Sky_Blue_Waters]

My LHBS didn't have caraaroma, special b was the recommend replacement. also, used denny's favorite instead of wlp001. Was worried when in the fermenter it looked more like a brown ale, but turned out beautiful and looks identical to the other posts here.
Tastes amazing!

 

[alohanole]

I’m glad you had good results substituting the caraaroma. My LHBS doesn’t carry it either. I had to order it online. I always thought it was the star of the show for this recipe but I’m glad you are seeing positive results with a substitute. Rock on!

 

[TheSwan]

I attempted this as my first beer batch ever. I brewed it at a friends place last Saturday and it is currently fermenting there. My concern is I used a "Coopers all in One Fermenter (Coopers All In One Fermenter) to ferment it in. I am using it with the Krausen Kollar, and lid on, but didn't realize that I am supposed to clip the lid to the kollar when I set it up. My friend is out of town for the rest of the week and wont be able to check up on it till Sunday, but i would be concerned that the lid could have blown off without the lids and it would be doing open fermentation.

Any thoughts on how open fermentation would effect this recipe?

 

[BrewCityBaller]

I attempted this as my first beer batch ever. I brewed it at a friends place last Saturday and it is currently fermenting there. My concern is I used a "Coopers all in One Fermenter (Coopers All In One Fermenter) to ferment it in. I am using it with the Krausen Kollar, and lid on, but didn't realize that I am supposed to clip the lid to the kollar when I set it up. My friend is out of town for the rest of the week and wont be able to check up on it till Sunday, but i would be concerned that the lid could have blown off without the lids and it would be doing open fermentation.
View attachment 694703
Any thoughts on how open fermentation would effect this recipe?

Did you use an airlock? If you used an airlock then there won't be enough pressure to lift the lid. It also looks like there is enough headspace below the collar where you won't have an issue.

However, I can't see an airlock in that pic. If there is no airlock then you might get enough pressure buildup to push the lid off. If you do end up with an open fermentation it will hopefully be after the yeast has enough time to dominate the microbial environment. Worst case scenario, you now have a Flanders red instead of Irish lol

 

[TheSwan]

Did you use an airlock? If you used an airlock then there won't be enough pressure to lift the lid. It also looks like there is enough headspace below the collar where you won't have an issue.

However, I can't see an airlock in that pic. If there is no airlock then you might get enough pressure buildup to push the lid off. If you do end up with an open fermentation it will hopefully be after the yeast has enough time to dominate the microbial environment. Worst case scenario, you now have a Flanders red instead of Irish lol

Thanks for the reply. I did not have an airlock on it. My friend will be home tomorrow so I will know if the lid blew off then. I'm assuming if it has that it would be best to put the lid back on (with the clips) and see what happens?

 

[BrewCityBaller]

Thanks for the reply. I did not have an airlock on it. My friend will be home tomorrow so I will know if the lid blew off then. I'm assuming if it has that it would be best to put the lid back on (with the clips) and see what happens?

You may have actually lucked out on this. You should really use an airlock. If you lock everything down, one of two things will happen. 1) The gas will build up and blow the lid off of whatever you are fermenting in. 2) You somehow have a pressure vessel and you will ferment under pressure. This means all of the CO2 produced by the yeast will be dissolved in the beer. In which case you will have foamy mess on your hands.

In the future, use a simple 3-piece airlock with some vodka or sanitizer solution in it when fermenting.

 

[TheSwan]

You may have actually lucked out on this. You should really use an airlock. If you lock everything down, one of two things will happen. 1) The gas will build up and blow the lid off of whatever you are fermenting in. 2) You somehow have a pressure vessel and you will ferment under pressure. This means all of the CO2 produced by the yeast will be dissolved in the beer. In which case you will have foamy mess on your hands.

In the future, use a simple 3-piece airlock with some vodka or sanitizer solution in it when fermenting.

The lid did stay on and appears to be fermenting properly. I don't think I am supposed to use an airlock with this type of fermentor, as the collar is supposed to move up and down and release the gas naturally as it builds up. Check out this clip of it in action . If you still think i should add an airlock though I could also add it as an extra precaution?

 

[BrewCityBaller]

The lid did stay on and appears to be fermenting properly. I don't think I am supposed to use an airlock with this type of fermentor, as the collar is supposed to move up and down and release the gas naturally as it builds up. Check out this clip of it in action . If you still think i should add an airlock though I could also add it as an extra precaution?

Got it! I have never seen such a thing, and I stand corrected. Sounds you are okay.

 

[Dancy]

I made the OP’s recipe except I used Nottingham dry yeast as I didn’t want liquid yeast shipped in the hot weather. My OG was 1.068 and ended up at FG 1.010 at bottling— BIAB efficiency at 86% (double crush). I’m drinking a cold one from the bottle as I write this after bottling 19 days ago and this bottle has been in the fridge for 24+. Given my high expectations, I’m a bit underwhelmed. Maybe aging will help. The Cascade hops are more prominent than I’d like., at least right now. Also, it is cloudy as hell but that’s my fault as I forgot the whirfloc tab and I can’t cold crash for finings. The vigorous portion of the fermentation was in the 64-67F range I’d say. I use a fermenter jacket with ice bottles. I like it but hope it improves as I thought it would come across more malt forward.

 

[burntchef]

Brewed another 11 gallons yesterday, in the fermenter now. It ages well and smooths out the hops ^^^^
Eric

 

[BongoYodeler]

Yeah, I've brewed this a few times and mine always starts out a bit rough around the edges: a bit hoppy, a bit murky. It really hits its stride after about 3-4 weeks in the keg.

 

[TheSwan]

See my previous post a couple of messages back for some additional history, but this recipe is my first attempt at brewing beer. I somehow overshot the og (measured 1.056, might be because I boiled for 10 min longer than I planned if that would effect it?) I'm on day 19 of fermenting (just left it in a primary, it's been at about 19 c the entire time) and the fg is measuring only 1.026. I'm assuming this is not ideal, any suggestions on what I should do?

 

[burntchef]

Congrats! You made beer! This hobby is a never ending learning adventure. Do not worry about " hitting numbers " till like batch 20. Enjoy the fruits of your labor with friends and brew on!
Eric

 

[Dancy]

I made the OP’s recipe except I used Nottingham dry yeast as I didn’t want liquid yeast shipped in the hot weather. My OG was 1.068 and ended up at FG 1.010 at bottling— BIAB efficiency at 86% (double crush). I’m drinking a cold one from the bottle as I write this after bottling 19 days ago and this bottle has been in the fridge for 24+. Given my high expectations, I’m a bit underwhelmed. Maybe aging will help. The Cascade hops are more prominent than I’d like., at least right now. Also, it is cloudy as hell but that’s my fault as I forgot the whirfloc tab and I can’t cold crash for finings. The vigorous portion of the fermentation was in the 64-67F range I’d say. I use a fermenter jacket with ice bottles. I like it but hope it improves as I thought it would come across more malt forward.

So it’s 18 days later and this has smoothed out quite bit and I’m really liking it. The Cascade has backed off so malt is coming through, seems malt sweet but not overly. I’ll definitely make it again! Oh, and definitely reddish in color.

 

[Ogilthorpe2]

Yeah, I've brewed this a few times and mine always starts out a bit rough around the edges: a bit hoppy, a bit murky. It really hits its stride after about 3-4 weeks in the keg.

Your kegs last 3-4 weeks?

 

[BongoYodeler]

Your kegs last 3-4 weeks?

Yep. More often than not they last even longer than that.

 

[Silver_Is_Money]

So where is the red in these beers. I don't often see it in the pictures. Is there a secret ingredient (malt) that enhances the redness? Or is there no such thing and it's just a name?

 

[BongoYodeler]

So where is the red in these beers. I don't often see it in the pictures. Is there a secret ingredient (malt) that enhances the redness? Or is there no such thing and it's just a name?

Have you brewed it? If brewed to recipe it’s a beautiful red color. I suppose due to lighting, camera, and various glasses shown it may not appear as red as in person, but I assure you this is a beautifully colored beer....and quite delicious as well.

 

[Dancy]

So where is the red in these beers. I don't often see it in the pictures. Is there a secret ingredient (malt) that enhances the redness? Or is there no such thing and it's just a name?

I just brewed and red is definitely there but it is deep and more noticeable with light behind it. It’s nice to see it but really, I just like the fact it tastes great.

 

[JLeather]

So where is the red in these beers. I don't often see it in the pictures. Is there a secret ingredient (malt) that enhances the redness? Or is there no such thing and it's just a name?

You gotta catch the light right, but it's pretty apparent. Here's mine after something like 9 weeks in bottles (last beer I made before switching to kegs):

 

[burntchef]

The keg I am drinking now is the same as above. Including the mason jar, lol. Deep ruby red and smooth enough to be dangerous.
Eric

 

[Dancy]

The keg I am drinking now is the same as above. Including the mason jar, lol. Deep ruby red and smooth enough to be dangerous.
Eric

Have brewed it with hops other than Crystal and Cascade (as in the OP’s recipe) and if so what did you think?

 

[burntchef]

I slammed this recipe with 8oz of cascade as an experiment. It was a fail. Do not repeat.
Eric

 

[BongoYodeler]

I slammed this recipe with 8oz of cascade as an experiment. It was a fail. Do not repeat.
Eric

Yeah, it's so good as written that I've never felt the need to go off-script. It's a beer I brew at least twice a year.

 

[JLeather]

Have brewed it with hops other than Crystal and Cascade (as in the OP’s recipe) and if so what did you think?

I brewed mine with EKG and Fuggle. I'll probably try it as-written next time, but it was very good.