Irish Red Ale Raging Red Irish Red Ale

[BongoYodeler]

And to update mine....it's now drinkable. Tastes more like a cross between a red ale and a lager. Nothing like an Irish Red Ale, and nothing at all like what I was going for, but I can at least drink it and somewhat enjoy it. Some experiments work out better than others I guess.

One last update. Originally brewed on January 18th. Poured a couple pints over the weekend of the 4th. Happy to report that all off flavors are now gone, the beer is quite clear, and tastes really close to the original Irish Red Ale recipe, despite my attempts to sabotage it. There’s still about half a keg left and I anticipate really enjoying what’s left.

 

[hout17]

Update: Took a case of this up to the lake for a family get together. It went quick and got many compliments from the cousins and uncles it didn't last very long. This is a great beer and I'll be brewing this one many times I'm sure.

Now one of my cousins wants to drop by and see my brewing equipment and get some pointers.

Here's a picture I posted in the "what are you drinking now" thread but figured I'd post it here too.

Oh and my nephew caught his first fish fishing with me! A 14.5" inch rainbow on a fly.

 

[Miata's Mike]

Had a nice pour and thought I should take a picture. I added a pound of local honey. Good tasting and 6.9% abv.

Bottled 15 for my Sister and kegged the rest. Definitely going to brew this one again!

 

[rtstrider]

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)

I do plan on rebrewing this in a few months so it's ready for St Paddys day. Last time I tried this I let my sanitation techniques slip and got an infection. This time I'll be running with a fresh pitch of wlp001. For the honey does it make a difference if it's raw honey from a bee keeper or just the el cheapo uber filtered honey from the supermarket? Last time I went with the cheap stuff.

 

[hout17]

I do plan on rebrewing this in a few months so it's ready for St Paddys day. Last time I tried this I let my sanitation techniques slip and got an infection. This time I'll be running with a fresh pitch of wlp001. For the honey does it make a difference if it's raw honey from a bee keeper or just the el cheapo uber filtered honey from the supermarket? Last time I went with the cheap stuff.

Either should do just fine in my opinion. I used wildflower honey I had gotten from Northern Brewer a while back.

 

[dsdunbar]

I made this last weekend, and I failed at the red color. This is Day 5 of fermentation and I think it needs more time (not at FG yet, currently at 1.012, will start taking measurements every 3 days). I realize the color comes from the ingredients and I couldn't get what was prescribed, but I wouldn't have thought I'd be so far off. This is what I had at the LHBS:
Cara-Red (instead of Caraaroma)
Carapils (instead of carafoam)

But the samples I've tried from taking gravity measurements is really good.


Thoughts for color?
Cheers

 

[dsdunbar]

I just looked up caraRed compared to Caraaroma, and see the SRM is way different (20 vs 120 respectfully), and guessing this is my color issue. Womp womp

 

[BongoYodeler]

I made this last weekend, and I failed at the red color. This is Day 5 of fermentation and I think it needs more time (not at FG yet, currently at 1.012, will start taking measurements every 3 days). I realize the color comes from the ingredients and I couldn't get what was prescribed, but I wouldn't have thought I'd be so far off. This is what I had at the LHBS:
Cara-Red (instead of Caraaroma)
Carapils (instead of carafoam)

But the samples I've tried from taking gravity measurements is really good.


Thoughts for color?
Cheers

Definitely not an Irish "Red" but it may still end up being a great beer. Keep us posted.

 

[hout17]

I made this last weekend, and I failed at the red color. This is Day 5 of fermentation and I think it needs more time (not at FG yet, currently at 1.012, will start taking measurements every 3 days). I realize the color comes from the ingredients and I couldn't get what was prescribed, but I wouldn't have thought I'd be so far off. This is what I had at the LHBS:
Cara-Red (instead of Caraaroma)
Carapils (instead of carafoam)

But the samples I've tried from taking gravity measurements is really good.


Thoughts for color?
Cheers

So how did this turn out? Still a decent beer?

 

[Genuine]

Just brewed this tonight, exactly how it was written. Hit my OG of 1.060. Color looked great already. Can’t wait to see how it turns out. I’ll be pressure fermenting this one after a couple days.

 

[Genuine]

Just brewed this tonight, exactly as written. Can’t wait to see how it turns out. Hit my OG of 1.060!

 

[hout17]

Just brewed this tonight, exactly how it was written. Hit my OG of 1.060. Color looked great already. Can’t wait to see how it turns out. I’ll be pressure fermenting this one after a couple days.

Let us know how it turns out and post some beer pics!

Edit: nice!

 

[Genuine]

I'll be kegging my batch on Wednesday and I should be able to have the first couple of pints on Friday. I pressure fermented around 9psi. Should just transfer and let it sit for a couple days at serving pressure to finish up carbonation.

 

[4_Sons_Brewing]

Pulled a sample of this today - still has some work to do to get to final gravity - but it sure was tasty!

 

[Genuine]

Deleted.

 

[Genuine]

Did a closed transfer tonight. Final gravity was 1.012 for a 6.3% ABV! Hydrometer sample tasted great so I’m excited to see how it’ll be with some cold conditioning and a few days to finish up carbing. I’ll try it this weekend and see how it’s coming along
.

 

[Just_another_drunkard_666]

Would this be as good without honey? Or any substitution ... red (huh huh) on page 2 of someone using brown sugar instead

 

[BongoYodeler]

Would this be as good without honey? Or any substitution ... red (huh huh) on page 2 of someone using brown sugar instead

I've brewed this several times, and have tried different substitutions. Nothing I've done has made it as good as the original recipe. I'm done tweaking. I'll continue to brew this at least once a year, but only with the ingredients/ratios as written. It's delicious just as it is.

 

[burntchef]

Put 11 gallons in the fermenter today after a long absence from my brew list. The waiting is the hardest part. A lot of variations have been tried and shelved with this beer. As written is the best!
Eric

 

[Just_another_drunkard_666]

Any ideas for a water profile for this? Saw some one ask earlier but didn't see a response

 

[hout17]

I'm sure others will chime in but I'm using the Amber Balanced profile in Beersmith 3. I've really enjoyed the brews I've made using this recipe and water profile.

Calcium - 50ppm
Magnesium - 10ppm
Sodium - 15ppm
Sulfate - 75ppm
Chloride - 63ppm

 

[4_Sons_Brewing]

Kegged this last night. Finished at a higher OG than I like (1.019) which I think is a combination of me underpitching, dumping trub (and yeast apparently) and the cold temps in my garage. When I tasted it last night I wasn’t overwhelmed but a night of chilling and carbing up at 40 psi it’s a very tasty beer! I’ll plan on brewing this again and correcting my mistakes and hopefully get closer to the recipe and process as designed, but even with my mistakes I’m impressed with this beer!

Cheers!

 

[BongoYodeler]

Any ideas for a water profile for this? Saw some one ask earlier but didn't see a response

I'm sure others will chime in but I'm using the Amber Balanced profile in Beersmith 3. I've really enjoyed the brews I've made using this recipe and water profile.

Calcium - 50ppm
Magnesium - 10ppm
Sodium - 15ppm
Sulfate - 75ppm
Chloride - 63ppm

I've also used the Amber Balanced in Beersmith 3, as well as the Dublin, Ireland profile in BS3. I don't have any tasting notes for either, so both must have worked fine for my taste.

 

[hout17]

Figured I should post a picture of my Raging Irish Red beer I'm drinking right now. It came out as good as the first batch.

I initially thought I missed my OG on the batch by about 5 points but just found out after checking my latest brew with regular hydrometer (to confirm tilt readings) that my tilt was about 5-6 points low so I most likely actually hit my OG on the nose or a point above.

 

[burntchef]

We all know what day is fast approaching. lol So in its honor I kegged 10 gallons this morning and re pitched another batch on the yeast cake.
Eric

 

[Ruprecht]

Loved this recipe! Gone before I ever got a proper pint pic, so hydro sample pic it is.

 

[pigroaster]

Would 4 oz of honey malt help or hinder this great looking recipe?

 

[burntchef]

A lot has been tried, and dismissed as folly. You should try it and report back please. So far the " as written is the hands down winner".
Eric

 

[pigroaster]

I will add the honey malt and reply back. The reason I have asked is because I do not know whether you want a hint of honey taste or just use it for alcohol creation. Looking forward to brewing season 51 in a week or two!

 

[burntchef]

So the only time I really noticed any honey taste was when I stole the wifes organic ginger honey. Even then the ginger was what came through, not the honey flavor or sweetness. I have added the honey at flame out as written and as raw into the fermenter, and still no noticeable flavor. That is why I perked up at the notion of honey malt.
Eric